High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension

Abstract

The objective of this study was to identify and kinetically study the most high-pressure (HP) resistant deteriorative factor of gilthead seabream (Sparus aurata) fillets aiming in their shelf life extension using in pack cold pasteurization technology. Fillets were HP processed (600 MPa, 25°C, 5 min) and stored at 15°C for 15 days, until spoilage. Lactobacilli were isolated from the spoiled fillets and were identified and classified as Pediococcus spp. The necessary HP process conditions for Pediococcus spp. cells inactivation were studied at various combinations of pressure (150-600 MPa) and temperature (20-40°C) for appropriate time.The D values were calculated at all pressure-temperature combinations. The effect of temperature (z T ) and pressure (z P ) was estimated at all pressures and temperatures, respectively. According to the developed model for Pediococcus spp. inactivation, HP treatment of seabream fillets at 600 MPa and 25°C for 5 min seemed to be capable for a 6-log 10 reduction of the initial microbial load, potentially providing shelf life extension. Shelf-life experiments were conducted for validation. Untreated and HP treated at 600 MPa for 5-min samples were stored at 0, 5, 10 and 15°C. Quality indices (colour, texture, microbial growth, sensory scoring) were monitored and kinetically modelled. Temperature dependence of quality loss rates was modelled by the Arrhenius equation. Microbial growth was well correlated with the sensory indices. HP treatment led to significant shelf life extension of fillets. Based on sensory scoring, the shelf life of the untreated samples was 11, 7, 4 and 3 days while for the HPtreated fillets 37, 27, 17 and 10 days after storage at 0, 5, 10 and 15°C, respectively.

Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method

“…being the highest quality score and 1 the lowest). A sensory score of 5 was taken as the average score of minimum acceptability (Tsironi et al, 2015).…”

“…Pseudomonas spp. and total viable concentrations of 10 6 -10 7 cfu/g have been reported at the sensory rejection time in aerobically stored farmed gilthead seabream, sea bass and turbot (Psetta maxima) (Koutsoumanis & Nychas, 2000;Rodriguez, Barros-Velazquez, Pineiro, Gallardo, & Aubourg, 2006;Tsironi et al, 2015). Stunning method did not affect the initial pH of European sea bass flesh (6.31 ± 0.04) and the final pH at the end of the storage period was 6.54 ± 0.18.…”

“…Considerable research has been focused on the control of microbial growth, chemical and sensory changes to improve fish quality and extend shelf life (Gram & Huss, 1996). Although the effect of processing technologies on the shelf life of fish products has been widely studied in the literature (Choulitoudi et al, 2016;Tsironi, Maltezou, Tsevdou, Katsaros, & Taoukis, 2015;Tsironi & Taoukis, 2014), limited research investigates the potential effect of harvesting practices and environmental conditions on the quality and shelf life of farmed fish. Recent studies investigate the effect of electric stunning on sea bass quality, based mainly on pH, colour measurement and sensory evaluation (Knowles et al, 2007;Lambooij et al, 2008;Zampacavallo et al, 2015).…”

Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass

“…This study has been implemented at isothermal storage conditions in the range of 0-10 • C. Effective mathematical models must be validated at variable conditions, simulated time-temperature scenarios of the actual cold chain, and on independent fish batches. Additionally, since high concentrations of CO 2 are enabled, particular care should be taken in determining the safety of packed fish, especially when processing significantly extends the shelf life, such as for example high pressure [41][42][43]. For this reason, the U.S. Food and Drug Administration (FDA) Seafood Hazard Analysis Critical Control.…”

Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets

“…HP processed fillets were vacuum-packed and treated in-pack at 600 MPa and 25 °C for 5 min, according to Ref. [1]. The non-processed (control) samples were stored aerobically in non-sealed pouches, simulating conventional aerobic retail display facilities.…”