Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension

Niki Alexi; Konstantina Sfyra; Eugenia Basdeki; Evmorfia Athanasopoulou; Aikaterini Spanou; Marios Chryssolouris; Theofania Tsironi

doi:10.3390/foods11142017

Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension

Niki Alexi^*, Konstantina Sfyra, Eugenia Basdeki, Evmorfia Athanasopoulou, Aikaterini Spanou, Marios Chryssolouris, Theofania Tsironi

^*Corresponding author for this work

Department of Food Science - Food Quality Perception & Society

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

4 Citations (Scopus)

Abstract

The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indi-cated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measure-ments. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.

Original language	English
Article number	2017
Journal	Foods
Volume	11
Issue	14
Number of pages	18
ISSN	2304-8158
DOIs	https://doi.org/10.3390/foods11142017
Publication status	Published - Jul 2022

Keywords

freshness
microbial spoilage
minimal processing
quality index method
seafood preservation
sensory descriptive analysis
shelf life
tetrad discrimination testing

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10.3390/foods11142017Licence: CC BY

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title = "Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension",

abstract = "The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indi-cated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measure-ments. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.",

keywords = "freshness, microbial spoilage, minimal processing, quality index method, seafood preservation, sensory descriptive analysis, shelf life, tetrad discrimination testing",

author = "Niki Alexi and Konstantina Sfyra and Eugenia Basdeki and Evmorfia Athanasopoulou and Aikaterini Spanou and Marios Chryssolouris and Theofania Tsironi",

year = "2022",

month = jul,

doi = "10.3390/foods11142017",

language = "English",

volume = "11",

journal = "Foods",

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Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension. / Alexi, Niki ; Sfyra, Konstantina; Basdeki, Eugenia et al.
In: Foods, Vol. 11, No. 14, 2017, 07.2022.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension

AU - Alexi, Niki

AU - Sfyra, Konstantina

AU - Basdeki, Eugenia

AU - Athanasopoulou, Evmorfia

AU - Spanou, Aikaterini

AU - Chryssolouris, Marios

AU - Tsironi, Theofania

PY - 2022/7

Y1 - 2022/7

N2 - The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indi-cated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measure-ments. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.

AB - The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indi-cated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measure-ments. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.

KW - freshness

KW - microbial spoilage

KW - minimal processing

KW - quality index method

KW - seafood preservation

KW - sensory descriptive analysis

KW - shelf life

KW - tetrad discrimination testing

UR - http://www.scopus.com/inward/record.url?scp=85133812796&partnerID=8YFLogxK

U2 - 10.3390/foods11142017

DO - 10.3390/foods11142017

M3 - Journal article

C2 - 35885260

AN - SCOPUS:85133812796

SN - 2304-8158

VL - 11

JO - Foods

JF - Foods

IS - 14

M1 - 2017

ER -

Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension

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