Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi, TN; Taoukis, PS

dc.contributor.author	Tsironi, TN	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T02:14:37Z
dc.date.available	2014-03-01T02:14:37Z
dc.date.issued	2012	en
dc.identifier.issn	13645072	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/30070
dc.subject	Antimicrobial	en
dc.subject	Carvacrol	en
dc.subject	Chilled fish	en
dc.subject	Glucono-δ-lactone	en
dc.subject	Osmotic dehydration	en
dc.subject	Shelf life	en
dc.subject.other	antiinfective agent	en
dc.subject.other	carvacrol	en
dc.subject.other	gluconolactone	en
dc.subject.other	maltodextrin	en
dc.subject.other	sodium chloride	en
dc.subject.other	antimicrobial activity	en
dc.subject.other	dehydration	en
dc.subject.other	growth	en
dc.subject.other	microorganism	en
dc.subject.other	organic compound	en
dc.subject.other	osmosis	en
dc.subject.other	perciform	en
dc.subject.other	temperature effect	en
dc.subject.other	article	en
dc.subject.other	fish	en
dc.subject.other	microbial growth	en
dc.subject.other	nonhuman	en
dc.subject.other	osmosis	en
dc.subject.other	shelf life	en
dc.subject.other	Sparus aurata	en
dc.subject.other	temperature	en
dc.subject.other	Animals	en
dc.subject.other	Anti-Infective Agents	en
dc.subject.other	Bacteria	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Food Preservation	en
dc.subject.other	Fungi	en
dc.subject.other	Humans	en
dc.subject.other	Meat	en
dc.subject.other	Models, Theoretical	en
dc.subject.other	Odors	en
dc.subject.other	Osmosis	en
dc.subject.other	Reproducibility of Results	en
dc.subject.other	Sea Bream	en
dc.subject.other	Taste	en
dc.subject.other	Time Factors	en
dc.subject.other	Sparus aurata	en
dc.title	Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2672.2011.05207.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2672.2011.05207.x	en
heal.publicationDate	2012	en
heal.abstract	Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf-life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono-δ-lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0-15°C). Microbial growth and quality-related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf-life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono-δ-lactone and Citrox allowed for shelf-life extension by 8, 10 and 5days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono-δ-lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain. © 2012 The Authors. Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.	en
heal.journalName	Journal of Applied Microbiology	en
dc.identifier.doi	10.1111/j.1365-2672.2011.05207.x	en
dc.identifier.volume	112	en
dc.identifier.issue	2	en
dc.identifier.spage	316	en
dc.identifier.epage	328	en