Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets

2021 ◽  
Author(s):  
Ilknur Ucak ◽  
Ahlam K. M. Abuibaid ◽  
Turki M. S. Aldawoud ◽  
Charis M. Galanakis ◽  
Domenico Montesano
Keyword(s):  
Shelf Life ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Seed Extract ◽  
Antimicrobial Effects ◽  
Gelatin Films ◽  
Citrus Seed

High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring

2019 ◽  
Vol 262 ◽  
pp. 83-91 ◽  
Author(s):  
Theofania Tsironi ◽  
Liliana Anjos ◽  
Patricia I.S. Pinto ◽  
George Dimopoulos ◽  
Soraia Santos ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
High Pressure Processing ◽  
European Sea Bass ◽  
Flesh Quality ◽  
Quality And Shelf Life

Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) from aquaculture in estuarine ecosystems of Andalusia (Spain)

2020 ◽  
Vol 90 ◽  
pp. 103498 ◽  
Author(s):  
Jean Carlos Correia Peres Costa ◽  
Belén Floriano ◽  
Isabel María Bascón Villegas ◽  
Juan Pablo Rodríguez-Ruiz ◽  
Guiomar Denisse Posada-Izquierdo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Sparus Aurata ◽  
Microbiological Quality ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Gilthead Sea Bream ◽  
Sea Bream ◽  
Estuarine Ecosystems

scholarly journals The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

2021 ◽  
Vol 72 (2) ◽  
pp. e401
Author(s):  
Y. Ucar ◽  
Y. Ozogul ◽  
F. Ozogul ◽  
M. Durmus ◽  
A.R. Kösker ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Sea Bass ◽  
Control Group ◽  
Gram Positive Bacteria ◽  
C Storage ◽  
The Impact

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

scholarly journals Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1893
Author(s):  
Theofania N. Tsironi ◽  
Nikolaos G. Stoforos ◽  
Petros S. Taoukis
Keyword(s):  
Shelf Life ◽  
Sparus Aurata ◽  
Variable Temperature ◽  
Frozen Storage ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Quality Parameters ◽  
Cold Chain ◽  
Sea Bream ◽  
Frozen Fish

The objective of this study was the investigation of the effect of variable conditions on quality parameters and the shelf life of fish during frozen storage. Three different fish products were tested, i.e., gilthead sea bream (Sparus aurata) fillets, sea bass (Dicentrarchus labrax) fillets, and yellowfin tuna (Thunnus albacares) slices stored in the range of −5 to −15 °C. The kinetic modeling of different shelf-life indices was conducted. Sensory scoring of frozen fish showed high correlation with color (L-value) and total volatile basic nitrogen (TVBN). The temperature dependence of the rates of quality degradation was expressed via the activation energy values, calculated via the Arrhenius equation, and ranged, for the tested quality indices, between 49 and 84 kJ/mol. The estimated kinetic parameters were validated at dynamic conditions and their applicability in real conditions was established, allowing for their practical application as tools for cold chain management.

scholarly journals Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets

Data in Brief ◽  
2019 ◽  
Vol 26 ◽  
pp. 104451
Author(s):  
Liliana Anjos ◽  
Patricia I.S. Pinto ◽  
Theofania Tsironi ◽  
George Dimopoulos ◽  
Soraia Santos ◽  
...  
Keyword(s):  
Experimental Data ◽  
High Pressure ◽  
Quality Assessment ◽  
Shelf Life ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
European Sea Bass ◽  
Flesh Quality
Sign in / Sign up

Export Citation Format

Share Document