Abstract
Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assuring high food quality. The effect of HP processing (600MPa, 25 °C, 5min) on European sea bass (Dicentrarchus labrax) fillet quality and shelf life was investigated. The data presented comprises microbiome and proteome profiles of control and HP-processed sea bass fillets from 1 to 67 days of isothermal storage at 2 °C. Bacterial diversity was analysed by Illumina high-throughput sequencing of the 16S rRNA gene in pooled DNAs from control or HP-processed fillets after 1, 11 or 67 days and the raw reads were deposited in the NCBI-SRA database with accession number PRJNA517618. Yeast and fungi diversity were analysed by high-throughput sequencing of the internal transcribed spacer (ITS) region for control and HP-processed fillets at the end of storage (11 or 67 days, respectively) and have the SRA accession number PRJNA517779. Quantitative label-free proteomics profiles were analysed by SWATH-MS (Sequential Windowed data independent Acquisition of the Total High-resolution-Mass Spectra) in myofibrillar or sarcoplasmic enriched protein extracts pooled for control or HP-processed fillets after 1, 11 and 67 days of storage. Proteome data was deposited in the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifiers PXD012737. These data support the findings reported in the associated manuscript “High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring”, Tsironi et al., 2019, JFE 262:83–91, doi.org/10.1016/j.jfoodeng.2019.05.010.
Highlights
Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets
Bacterial diversity was analysed by Illumina high-throughput sequencing of the 16S rRNA gene in pooled DNAs from control or high pressure (HP)-processed fillets after 1, 11 or 67 days and the raw reads were deposited in the NCBI-SRA database with
Yeast and fungi diversity were analysed by high-throughput sequencing of the internal transcribed spacer (ITS) region for control and HP-processed fillets at the end of storage (11 or 67 days, respectively) and have the SRA accession number PRJNA517779
Summary
European sea bass (Dicentrarchus labrax) (weight: 110 ± 10 g) from Nireus Aquaculture, were stunned on ice slush (0 C) immediately upon harvesting, size sorted and transported to the filleting line within 1 day. A laboratory pilot scale Food Pressure Unit (FPU 1.01, Resato International BV, Roden, Holland) with a maximum operating pressure of 1000 MPa was used for high pressure treatments. The high-pressure unit had a 1.5 L volume and a multivessel system consisting of six vessels of 45 mL capacity each. Venn diagrams representing the number of proteins that had a more than 2-fold modified abundance in HPP sea bass fillets compared to the control groups (C) at the equivalent storage time in days Samples of ca 5 cm sections were collected from fillets at different storage times: 1 day (C1 and HP1 groups), 11 days (C11 and HP11), 32 days (HP32) and 67 days (HP67). Samples from control fillets were not collected for the last two time points since they had deteriorated to unacceptable levels after 11 days of storage
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