Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets Through Osmotic Treatment Based on the Sustainable Use of Distillation By-Products

Overview

Journal Foods

Specialty Biotechnology

Date 2019 Sep 22

PMID 31540465

Citations 4

Authors

Maria C Giannakourou

Theofania Tsironi

Ioanna Thanou

Anna Maria Tsagri

Elena Katsavou

Vladimiros Lougovois

Vasiliki Kyrana

Georgios Kasapidis

Vassilia J Sinanoglou

Affiliations

Soon will be listed here.

Abstract

The objective of this work is the comparative study of different osmotic treatments at 37 °C on the quality and shelf life of chilled sea bass fillets. Fish fillets were treated using osmotic solutions consisting of oligofructose (40%-50%-60%) and 5% NaCl with (BP/OT) and without (OT) former antioxidant enrichment by using distillation by-products. Water activity decreased to approximately 0.95 after 330 minutes of osmotic treatment. Untreated and osmotically treated fish fillets (BP/OT) and (OT) were subsequently stored at 5 °C and their quality was evaluated based on microbial growth and lipid oxidation. Osmotic treatment extended significantly the shelf life of fish in terms of microbial growth; however, it also accelerated its lipid oxidation. The impregnation of phenolics not only counterbalanced this negative effect, but led to a more than four-fold increase of the shelf life of sea bass, as compared to the untreated samples.

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