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Application of hurdle technology for the shelf life extension of European eel(Anguilla anguilla)fillets 被引量:2
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作者 Maria C.Giannakourou Natalia Stavropoulou +4 位作者 Theofania Tsironi Vladimiros Lougovois Vassiliki Kyrana spyros j.konteles Vassilia J.Sinanoglou 《Aquaculture and Fisheries》 CSCD 2023年第4期393-402,共10页
Fresh fish,and especially fatty species,are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface.The implementation of a variety of“mild hurdles”may signific... Fresh fish,and especially fatty species,are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface.The implementation of a variety of“mild hurdles”may significantly decrease the rates of fish chemical degradation and microbiological spoilage,by better retaining the initial quality,compared to more intense preservation techniques.The aim of this work is the comparative study of different,single or combined,treatments at 15℃on the quality and shelf life of chilled eel fillets.Fish fillets were treated using osmotic solutions consisting of glycerol(30%–40%–45%)and 5%NaCl with and without former antioxidant impregnation by using Rosemary Serum.In all cases,water activity decreased to approximately 0.90 after 420 min of osmotic treatment.Untreated and osmotically treated fish fillets were subsequently stored at 4℃and their stability under chill conditions was assessed based on microbial growth and oxidative deterioration.Microbial growth of treated samples was significantly delayed,especially due to the osmotic step(OS)and the derived water activity decrease.Lipid oxidation,a major cause of rejection for fatty fish such as eel,was greatly inhibited in treated fillets,owing to both‘hurdles’,aw lowering(OS)and antioxidant impregnation with rosemary serum(RS/OS),showing the synergistic effect of these successive procedures.Shelf life of treated eel fillets exhibited a more than 10-fold increase,as compared to the untreated samples,based on chemical composition and a 2 to 3-fold shelf life improvement,in terms of microbial growth. 展开更多
关键词 HURDLE Eel fillets Osmotic treatment Rosemary extract Shelf life
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Bacterial community in response to packaging conditions in farmed gilthead seabream
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作者 Apollon Thomas spyros j.konteles +4 位作者 Sotiris Ouzounis spyros Papatheodorou Aliki Tsakni Dimitra Houhoula Theofania Tsironi 《Aquaculture and Fisheries》 CSCD 2023年第4期410-421,共12页
The objective of this study was to evaluate the effect of modified atmosphere packaging(MAP)on fish skin,gills and intestines bacterial microbiome.Whole gilthead seabream was packed aerobically or under modified atmos... The objective of this study was to evaluate the effect of modified atmosphere packaging(MAP)on fish skin,gills and intestines bacterial microbiome.Whole gilthead seabream was packed aerobically or under modified atmospheres(60%CO_(2),30%N_(2),10%O_(2))and stored isothermally at 0℃.Next Generation Sequencing(NGS)analysis was applied for the characterization of fish microbiome on fish skin,gills,and intestines initially(time of packaging,1 day after harvesting)and after 10 days of isothermal storage at 0℃.NGS results indicated statistically significant differences in families’richness and diversity in the tested fish tissues between aerobic and MAP packaging during storage at 0℃.The most persistent bacteria were Proteobacteria for both packaging types.For fish skin microbiota,the initially prevailing families were Comamonadaceae,Enterobacteriaceae and Moraxellaceae while in the intestines Comamonadaceae,Anaplasmataceae,Bacillaceae and Enterobacteriaceae were the dominant bacteria.At the end of storage period,the fish microbiota was dominated by psychotropic and psychrophilic families(Pseudoalteromonadaceae,Psychromonadaceae,and Shewanellaceae),while families such as Comamonadaceae were persistent under MAP conditions.By 8 days of fish storage at 0℃,МАРsamples exhibited higher sensory scorings than the respective aerobically stored fish,indicating better retention of fish freshness and fish quality attributes under MAP.Based on the results of the study,MAP modified significantly the microbiological status and extended the shelf life of fish.NGS was a powerful tool that provided a more complete assessment compared to a culture-based analysis. 展开更多
关键词 FISH PRESERVATION Next generation sequencing Modified atmosphere packaging MICROBIOME
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