High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets

被引:4
作者
Tsevdou, Maria [1 ]
Dimopoulos, George [1 ]
Limnaios, Athanasios [1 ]
Semenoglou, Ioanna [1 ]
Tsironi, Theofania [2 ]
Taoukis, Petros [1 ]
机构
[1] Natl Tech Univ Athens, Sch Chem Engn, Lab Food Chem & Technol, 5 Heroon Polytech Str, Athens 15773, Greece
[2] Agr Univ Athens, Dept Food Sci & Human Nutr, Food Proc Engn Lab, Athens 11855, Greece
来源
APPLIED SCIENCES-BASEL | 2023年 / 13卷 / 06期
关键词
high pressure processing; low temperature; bacterial inactivation; shelf life; European sea bass; DICENTRARCHUS-LABRAX FILLETS; HIGH HYDROSTATIC-PRESSURE; MICROBIAL INACTIVATION; LISTERIA-MONOCYTOGENES; SPOILAGE MICROFLORA; QUALITY INDEXES; TEMPERATURE; SALMON; COD; PRETREATMENT;
D O I
10.3390/app13063845
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
High pressure is an industrially established food preservation process applied for the minimal processing or cold pasteurization of chilled, fresh, or ready-to-eat products. This study aimed to quantify the effectiveness of high pressure on the inactivation of spoilage microflora and the shelf life extension of European sea bass (Dicentrarchus labrax) fillets. Fish fillets were subjected to mild, high pressure conditions (100-400 MPa; 3-25 degrees C; 5-10 min) and then stored at 0.0 +/- 0.2 degrees C. Their shelf life was evaluated in terms of their microbiological, physicochemical, and sensorial quality. The results indicated that a shelf life extension of 1-5 d at 0 degrees C was achieved when pressures of 100 MPa were applied, whereas higher pressures resulted in an up to 5-fold increase in the shelf life of the fillets, depending on the applied pressure and temperature. A high pressure treatment combined with vacuum packaging showed an additional effect on the shelf life extension of the fillets, increasing the shelf life by 4-12 d when compared to aerobically stored products. Moreover, the high pressure treatment prevented lipid oxidation throughout the storage period, indicating no formation of secondary lipid oxidation products. The estimated shelf life of the fish fillets based on their sensorial quality was in accordance with the estimation based on the microbiological data.
引用
收藏
页数:18
相关论文
共 57 条
  • [1] Smoking of fish: a critical review
    Adeyeye, Samuel Ayofemi Olalekan
    [J]. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2019, 17 (06) : 559 - 575
  • [2] Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens
    Alpas, H
    Kalchayanand, N
    Bozoglu, F
    Ray, B
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 60 (01) : 33 - 42
  • [3] [Anonymous], 2006, 133002 ISO
  • [4] [Anonymous], 2006, 133001 ISO
  • [5] [Anonymous], 2007, 8589 ISO
  • [6] Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes
    Argyri, Anthoula A.
    Papadopoulou, Olga S.
    Sourri, Patra
    Chorianopoulos, Nikos
    Tassou, Chrysoula C.
    [J]. MICROORGANISMS, 2019, 7 (11)
  • [7] Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets
    Arnaud, Cecilia
    de lamballerie, Marie
    Pottier, Laurence
    [J]. HIGH PRESSURE RESEARCH, 2018, 38 (01) : 62 - 79
  • [8] MATHEMATICS OF PREDICTIVE FOOD MICROBIOLOGY
    BARANYI, J
    ROBERTS, TA
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1995, 26 (02) : 199 - 218
  • [9] High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets
    Boziaris, Ioannis S.
    Parlapani, Foteini F.
    DeWitt, Christina A. Mireles
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2021, 74
  • [10] Bulut S., 2014, British Microbiology Research Journal, V4, P540