Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

Maria C Giannakourou,Anna Maria Tsagri,Ioanna Thanou,Vassilia J Sinanoglou,Theofania Tsironi,Georgios Kasapidis,Vladimiros Lougovois,Elena Katsavou,Vasiliki Kyrana

doi:10.3390/foods8090421

Abstract

The objective of this work is the comparative study of different osmotic treatments at 37 °C on the quality and shelf life of chilled sea bass fillets. Fish fillets were treated using osmotic solutions consisting of oligofructose (40%–50%–60%) and 5% NaCl with (BP/OT) and without (OT) former antioxidant enrichment by using Rosa damascena distillation by-products. Water activity decreased to approximately 0.95 after 330 minutes of osmotic treatment. Untreated and osmotically treated fish fillets (BP/OT) and (OT) were subsequently stored at 5 °C and their quality was evaluated based on microbial growth and lipid oxidation. Osmotic treatment extended significantly the shelf life of fish in terms of microbial growth; however, it also accelerated its lipid oxidation. The impregnation of Rosa damascena phenolics not only counterbalanced this negative effect, but led to a more than four-fold increase of the shelf life of sea bass, as compared to the untreated samples.

Highlights

Fish products are of great commercial interest for Greece
Maximum enrichment was found when the two procedures were performed in a sequential way; i.e., firstly, sliced samples were immersed into the by-products solution (BPS) for 180 minutes
The objective of the present study was to evaluate the effect of osmotic dehydration with and without antioxidants from Rosa damascena distillation by-products on the quality characteristics and the shelf life of sea bass fillets

Summary

Introduction

Fish products are of great commercial interest for Greece. The Greek fisheries sector represents a primary sector of significant socio-economic importance, in coastal areas traditionally dependent on fisheries. Greece has developed a large aquaculture sector, representing a major share of national seafood production. Fish fillets, with low or high fat content, are foods of superior nutritional value and increased significance for both consumers and relevant food industries. They provide approximately 16% of the protein of animal origin to the human nutrition, being an important source of vitamins (A, B, D, E), macro and trace elements, and essential fatty acids [1]. The fish lipid fraction consists of a significant proportion of n-3 polyunsaturated fatty acids, e.g., C20:5, n-3 and

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