Shelf life modelling of osmotically treated chilled gilthead seabream fillets

Tsironi, Theofania; Σαλάπα, Ιωάννα; Taoukis, Petros

doi:10.1016/j.ifset.2008.09.004

Cited by 56 publications

(53 citation statements)

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“…However, the sensory rejection of untreated fish has also been associated with lower microbial counts, such as 10 6 log CFU g )1 for Pseudomonas spp. (Tsironi et al 2009) and 10 6 CFU g )1 for total viable count (Ozogul et al 2006;Rodrıguez et al 2006). The antimicrobial effect of carvacrol or essential oils that contain high amounts of carvacrol on fish products has been investigated in relevant studies.…”

Section: Discussionmentioning

confidence: 99%

“…Levels of 30-35 mg TVB-N per 100 g in muscle are generally considered to be the acceptable limit for cold-water fish stored on ice (Connell 1995), while values between 22 and 26 mg N per 100 g have been reported for gilthead seabream, i.e. 22-26 mg N per 100 g (Koutsoumanis and Nychas 2000;Grigorakis et al 2003;Tsironi et al 2009;Tsironi and Taoukis 2010). In processed or lightly preserved seafood, levels of TVB-N at sensory rejection are more variable.…”

Section: Sensory Evaluation and Shelf-life Determinationmentioning

confidence: 99%

“…Previous studies for osmotic treatment of fish products evaluate the effect of different solutes, mainly sucrose or salt, on the equilibrium and mass transfer into fish slices (Collignan and Raoult-Wack 1994;Medina-Vivanco et al 2002;Mujaffar and Sankat 2006;Corzo and Bracho 2007;Gallart-Jornet et al 2007). Tsironi et al (2009) proposed the osmotic pretreatment of gilthead seabream slices with 40-60% maltodextrine solution plus 5% NaCl for 60 min at 37°C for the extension of shelf life during refrigerated storage. However, the application of lower temperatures during OD would be more suitable for use in a production line.…”

Section: Introductionmentioning

confidence: 99%

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

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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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 7 days 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 5 days 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.

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Section: Discussionmentioning

confidence: 99%

Section: Sensory Evaluation and Shelf-life Determinationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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“…Recently, Limbo et al [71] investigated predictive methods for European sea bass based on storage temperature using both chemical (total volatile base-nitrogen (TVB-N) and thiobarbituric acid-reactive substances (TBARS)) and olfactometric (electronic nose) methods rather than microbiological tests. In another recent study, Tsironi et al [72] developed a model of the effects of osmotic dehydration and temperature on quality indices (colour, microbial growth, TVB-N, and sensory scores) for gilt-head sea bream fillets.…”

Section: Instrumental Methods To Detect Spoilagementioning

confidence: 99%

Using Predictive Models for the Shelf‐Life and Safety of Seafood

Fletcher

2010

Handbook of Seafood Quality, Safety and Health Applications

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In terms of quality, the seafood industry needs to know what their products will look, smell, and taste like when it is consumed next week in the case of a chilled product, or next year in the case of a frozen product. With regard to microbial safety, the seafood industry needs to not only know that its products are safe now but will be safe next week when their customers eat them. However, because tests take time to complete, microbiologists can only confirm that a product was safe a few hours, or more often, a few days ago. For the seafood industry, predicting the future is not an optional feature. It is an essential for doing business. It is this need that predictive modelling of seafood shelf-life and safety is designed to address.Although great progress has been made in the science and mathematics of predictive food modelling over the last four decades, it is beyond the scope of this chapter to review all of this. Books have been written on this subject [1-3] and international conferences [4] provide effective reviews of advances in the area. This chapter highlights predictive models that have been developed specifically for seafood.Two main types of models are usually used in predictive modelling.1) Primary models indicate the effect of time on a particular attribute (e.g. bacterial number) under particular constant processing or storage conditions (e.g. 0 • C storage). 2) Secondary models indicate how parameters derived from the primary model (e.g. the bacterial growth rate) change in response to the product being held under different constant processing or storage conditions (e.g. temperatures between -5 and 20 • C).A number of predictive models for food have been incorporated into software packages (socalled tertiary models). The user can input their product and environmental parameters and obtain predictions of microbial numbers or product quality at selected times. Dalgaard [5,6] has produced and made freely available an invaluable piece of software for predicting seafood safety and spoilage under various conditions (Fig. 20.1). The software contains 15 models to predict the shelf-life and safety of seafood and can be accessed in 15 languages. The Fish Shelf-life Prediction Program [7], an add-in for Excel, is also freely available. It models Handbook of Seafood Q uality, Safety and Health Applications Edited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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“…This way, the cultivation has been currently focused on univalve (red abalone), bivalves (oysters), crustaceans (lobsters), cephalopods (cuttlefish), and salmon species, all with growing demand around the world [3]. Marine products are extremely perishable and the time to spoilage depends mainly on species, handling, processing, and storage temperature [4]. Currently, these products are sold as frozen, canned, or cooked frozen.…”

Section: Introductionmentioning

confidence: 99%

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Lemus‐Mondaca

Pizarro-Oteíza

Pérez‐Won

et al. 2018

Journal of Food Quality

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The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature ∘ C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min). The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10 −9 m 2 /s for three selected temperatures (40, 60, and 80 ∘ C). In addition, experimental data were fitted by Weibull distribution model. The modified Weibull model provided good fitting of experimental data according to applied statistical tests. Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80 ∘ C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively. In particular, working at 60 ∘ C resulted in dried samples with the highest quality parameters. IntroductionThe red abalone (Haliotis rufensces) is an herbivorous gastropod mollusk living naturally in the bedrock of water between 1 and 30 m depth. The culture of abalone has increased considerably, since it is highly appreciated as a seafood of high commercial value, especially in countries like China and Japan [1], enjoying the firm texture, as well as cooked product tenderness [2]. This species of abalone is considered exotic seafood and is one of the most expensive seafood products (Briones-Labarca et al., 2011). From the above, the Aquaculture in Chile has grown considerably, while exports have been important after copper, forestry, and fruits, considering that for the future it will be one of the most important sources of food for the world. This way, the cultivation has been currently focused on univalve (red abalone), bivalves (oysters), crustaceans (lobsters), cephalopods (cuttlefish), and salmon species, all with growing demand around the world [3]. Marine products are extremely perishable and the time to spoilage depends mainly on species, handling, processing, and storage temperature [4]. Currently, these products are sold as frozen, canned, or cooked frozen. However, the procedures involved can affect the quality attributes such as texture and taste [5]. Therefore, new treatments and/or processes are needed to minimize biological reactions and physicochemical leading to the loss of food quality [5] in order to increase product shelf-life.Many studies have focused on different methods of preservation, with the hot-air drying being one of the most important processes [6,7]. This process reduces the water activity through loss of moisture, preventing the growth and reproduction of microorganisms [8]. Convective drying

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Shelf life modelling of osmotically treated chilled gilthead seabream fillets

Cited by 56 publications

References 34 publications

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

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

Using Predictive Models for the Shelf‐Life and Safety of Seafood

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

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