title: Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents.
abstract: OBJECTIVE
  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.
  
  
  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.
  
  
  CONCLUSIONS
  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.
authors: Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece.
authors: T N
authors: TN
authors: Tsironi
authors: P S
authors: PS
authors: Taoukis
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects / Q000254:growth & development; D015169:Colony Count, Microbial; D005519:Food Preservation / Q000379:methods*; D005658:Fungi / Q000187:drug effects / Q000254:growth & development; D006801:Humans; D008460:Meat / Q000382:microbiology* / Q000592:standards*; D008962:Models, Theoretical; D009812:Odorants; D009995:Osmosis; D015203:Reproducibility of Results; D021541:Sea Bream; D013649:Taste; D013997:Time Factors
chemical_list: D000890:Anti-Infective Agents