Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece.
J Appl Microbiol. 2012 Feb;112(2):316-28. doi: 10.1111/j.1365-2672.2011.05207.x. Epub 2012 Jan 3.
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.
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.
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.
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.
本研究旨在评估选定的抗菌剂对经渗透预处理的金头鲷货架期的影响，并建立可靠的动力学方程，用于在动态条件下验证货架期的确定。
新鲜金头鲷（Sparus aurata）鱼片经 50%高葡萄糖当量麦芽糊精（HDM，DE 47）+5%NaCl 和 0.5%香芹酚、0.5%葡萄糖酸-δ-内酯或 1%Citrox（商业抗菌混合物）渗透预处理。未处理和处理的切片在有氧条件下包装并在等温条件下（0-15°C）储存。微生物生长和与质量相关的化学指标被建模为温度的函数。在动态储存条件下验证模型。使用抗菌剂进行渗透预处理可显著延长鱼片的货架期，无论是在微生物生长还是感官恶化方面。
在 5°C 下，对照样品的货架期为 7 天。经香芹酚、葡萄糖酸-δ-内酯和 Citrox 渗透预处理可将货架期分别延长 8、10 和 5 天。
研究结果表明，在渗透溶液中添加香芹酚、葡萄糖酸-δ-内酯或 Citrox 有潜力延长冷藏渗透预处理鱼产品的货架期并提高其商业价值。所开发的模型可作为预测新鲜或轻度加工的金头鲷鱼片在实际冷藏链中货架期的可靠工具。
