Shelf Life Of Sea Bass Research Articles

Effects of chitosan-gentianic acid derivatives on the quality and shelf life of seabass (Lateolabrax maculatus) during refrigerated storage

Chitosan is a natural polymer material with antibacterial, biodegradable and biocompatibility. At present, the research is mainly to enhance the antibacterial and antioxidant activity of chitosan by grafting with phenolic acids to further expand its application in food. In this study, the effect of chitosan-g-gentisic acid graft copolymer (CS-g-GA) on the shelf life of refrigerated seabass (Lateolabrax maculatus) was investigated. The results of microbial analysis demonstrated that GA and CS-g-GA treatment could effectively inhibit the growth of microorganisms. In addition, physicochemical analysis showed that GA and CS-g-GA treatment could reduce the increase of pH value, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N) and K-value, delay water loss, maintain texture and color, and postpone the decrease of sensory score. Compared with the control sample, CS-g-GA could keep the quality of Lateolabrax japonicus and extend its shelf-life for another 9 days. In summary, CS-g-GA has good application and development prospects for the preservation of seabass.

Characterization of different phenolic acids grafted chitosan and their application for Japanese sea bass (Lateolabrax japonicus) fillets preservation

The characterization of chitosan graft different phenolic acids (CS-g-phenolic acids) and the preservation effect on sea bass (Lateolabrax japonicus) was investigated. Caffeic acid (CA), gallic acid (GA) and chlorogenic acid (CHA) were respectively grafted onto CS by carbodiimide coupling method. The results of fourier transform infrared spectroscopy (FT-IR), proton nuclear magnetic resonance (1H NMR) and ultraviolet–visible spectrophotometry (UV–vis) indicated that CA, GA and CHA grafted onto CS were successfully. The DPPH scavenging activity and antibacterial diameter of CS-g-phenolic acids were higher than those of CS, illustrating that grafting with phenolic acid effectively enhanced the antioxidant and antibacterial capacity of CS. Meanwhile, the preservation effects of these three CS-g-phenolic acids on sea bass during storage at 4 °C was studied. Results shown that CS-g-phenolic acid could significantly inhibit the growth of microorganisms, reduce the production of total volatile basic nitrogen (TVB-N), prevent lipid oxidation, delay water migration, and maintain good sensory quality of fish fillets during storage. Overall, CS-g-phenolic acid can effectively maintain the quality of sea bass during storage and extend the shelf life of sea bass by another 6 days. These findings will provide a theoretical basis for the application of CS-g-phenolic acids in seafood preservation.

Effect of konjac glucomannan and chitosan-based film coatings on the quality of fresh sea bass (Lateolabrax maculatus) under refrigerated condition

• Film coating on the shelf-life enhancement of sea bass was studied. • Sea bass samples coated by chitosan-SPS presented minimum drip loss. • Coating is an effective way to prevent fish from lipid oxidation and muscle ageing. • Chitosan-based coating was good in retaining the texture parameters of fish. • TBA content of coated sea bass was lower as compared to the control. Sea bass ( Lateolabrax maculatus ) is one of the important seafood in China. Its shelf-life under refrigerated storage exponentially deteriorate due to the growth of spoilage microorganisms, protein degradation and lipid oxidation. In this study, 4 coating materials namely, konjac glucomannan-whey protein isolate (KGM-WPI) film, chitosan-sweet potato starch (CHI-SPS) film, chitosan-bamboo fungus (CHI-BF) film, and chitosan-boehmite alumina (CHI-BAH) have been explored to enhance the shelf life of sea bass during 8 days of refrigerated storage. Overall, CHI-BF was observed to be best in retaining hardness, gumminess and maintaining total volatile basic nitrogen value. Whereas CHI-SPS was found to retain chewiness and maintain lower values for drip loss and peroxide value. CHI-BAH coating was observed to maintain the lower values for pH and EC values of sea bass under refrigerated storage. However, the least increase in total viable count and minimum change in b * value was observed in the case of sea bass coated with KGM-WPI. The current research findings provide a new practical storage method for the entire fresh fish. The fresh fish can be coated with different coating materials and store on the ice at 4°C without packaging during retailing. These film coated whole fresh fish retains its microbial and sensory quality.

Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US) and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was developed. Samples were treated with distilled water (DW), US, SAEW and ultrasound combined with slightly acidic electrolyzed water (US + SAEW) for 10 min, respectively. The results suggested that US + SAEW treatment could retard the increase of total viable counts (TVC), Pseudomonas bacteria counts and H2S-producing bacteria counts, which also inhibit the rise of total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA), pH and K value. In addition, compared with SAEW or US treatment alone, US + SAEW treatment had distinctly effects on inhibiting protein degradation and maintaining better sensory scores. Compared with DW group, the shelf life of sea bass treated with US + SAEW was increased for another 4 days. It indicated that the combined treatment of US and SAEW could be used to the preservation of sea bass.

The Use of Color to Determine Fish Freshness: European Seabass (Dicentrarchus labrax)

ABSTRACT In this study, the relationship between color and the quality of fish was investigated. Additionally, how the color properties alter as a result of whether the fish is kept in cold water during the storage was also observed. For this purpose, the color changes on both halves of the sea bass (the bottom side dipped in cold water (WS: wet side) and the top side exposed to air (AR: air side)) were analyzed during 4°C storage by computer-based image analysis (CBI). The eyes, gills, and skin of the samples were monitored separately. Along with the color measurements, some freshness parameters, including total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), TVC (total viable count), quality index method (QIM), and Torry score sensory analysis were assessed. The results indicated that the shelf life of sea bass was six days. High correlations were obtained between CBI results and the freshness parameters analyzed (min R2 = 0.844). Among the CBI analyses of skin, gill, and eye segmentation, the best results were achieved via monitoring the skin color. Regardless of the side of the fish (AS or WS) used, our study has revealed that applicable color parameters for the determination of shelf life of sea bass are a* and b*.

Fabrication of antibacterial fibrous films by electrospinning and their application for Japanese sea bass (Lateolabrax japonicus) preservation

Poly(hexamethylene biguanide) hydrochloride (PHMB) loaded poly(vinyl alcohol) (PVA) fibrous films were produced via electrospinning as active food packaging material. Fourier transform infrared spectroscopy analysis confirmed that PHMB has been incorporated into the PVA fibers and scanning electron microscopy analysis indicated that the fibrous films were successfully prepared. The thermal stability and antibacterial activity of PVA/PHMB fibrous films were tested. The application of fibrous films on the preservation of Japanese sea bass (Lateolabrax japonicus) during cold storage at 4 °C was investigated. Compared with the control sample, PHMB loaded PVA fibrous films effectively lowered the total viable count, inhibited Pseudomonas spp. and H2S-producing bacteria, as well as delayed the production of total volatile basic nitrogen. The results revealed that PVA/PHMB fibrous films had a positive effect on maintaining quality and extending the shelf life of sea bass.

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

In this study, the effects of gelatin films enriched with 2% of citrus (orange ([OSE] and lemon [LSE]) seed extracts (CSE) on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage (4 ± 1°C) for 15 days were determined. The results showed that lipid oxidation delayed in OSE and LSE groups compared with control and gelatin-film (without extract)-coated groups. According to microbial results, the addition of CSE enhanced the antimicrobial activity of gelatin films and, therefore, delayed the microbial growth. The incorporation of CSE with gelatin films showed a positive effect on the sensorial parameters of fillets. The shelf life of fillets was found as 6 days for the control, 9 days for GF group, and 12 days for both OSE and LSE groups. In conclusion, the supplementation of CSE raised the effectiveness of the gelatin films and can be recommended to maintain the quality of sea bass fillets. Practical applications Seafoods are highly perishable products and maintaining the quality of seafoods is a very important issue. As excessive citrus wastes are produced in the food industry, possible ways of their utilization are need to be searched. Citrus seed extract (CSE) was evaluated as natural antioxidant and antimicrobial agent in prolonging the shelf life of sea bass fillets in this study. The results revealed that CSE contributed to maintain the oxidative, microbiological, and sensory quality of sea bass fillets during storage. Thus, considering the consumers concerns about the synthetic ingredients, CSE can be suggested as a natural antioxidant and antimicrobial source in foods. Additionally, finding of this research could help to evaluate food wastes and the industrial usage of these products as a natural preservative.

Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products

Simple SummaryThe growing fish consumption driven by the increased production, the concomitant reduction in wastage, and the huge amount of fish food traded globally, makes it important to address the sustainability, profitability, security, and safety issues related to the seafood production sector. Toward this direction, innovative methods extending shelf-life, maintaining seafood quality, safety and nutritional characteristics and that open new market opportunities, satisfy consumer preferences, and improve product traceability are required. Answering this call, this study aimed to develop a new value added product exploiting a species largely cultured in Italy (i.e., European sea bass). In particular, sea bass fillets were cold smoked using both fresh and frozen fillets to understand the effectiveness of this kind of processing on developing a new fish product and whether the quality of the raw material that could be affected by freezing and thawing could change the quality of the final product. It was seen that the quality of the raw material was affected by the time of frozen storage and that these starting conditions consequently impaired the quality of the smoked fillets. However, cold smoking was proven to be an effective process to develop a valuable product contributing to the growth of the aquaculture sector.Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at −20 °C for 15, 30, 60, and 90 days. Moreover, to develop a low-salt product, fillets were immersed in low-sodium or standard brine. Sensory, biochemical, and physical-chemical analyses were performed on both the raw fillets and the smoked fillets during vacuum packaged storage for 35 days at 1 ± 0.5 °C. Young modulus values, representative of texture and sensory evaluation, showed that the quality of fresh fillets was better compared to the thawed ones, thus affecting the quality of the final product as the correlation between parameters showed (principal component analysis). Cold smoking was effective in both maintaining the total volatile basic nitrogen (TVB-N) below the threshold for spoilage and preventing lipid peroxidation. Moreover, partial sodium replacement by potassium did not alter the sensory attributes of smoked fillets, which maintained high scores up to 21 days.

Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C)

The effects of nisin at different concentrations (0.2, 0.4 and 0.8% w/v) on the sensory, biochemical and microbiological quality parameters of sea bass (Dicentrarchus labrax) fillets were investigated under the chilled storage at 4 ± 2 °C. The results of the study showed that the shelf life of the fish fillets (raw and cooked) was found as 6 days for the control group and 8 days for nisin treatment groups, showing the longer shelf life. Nisin-treated sea bass fillets showed lower (p < 0.05) biochemical (peroxide value, thiobarbituric acid, free fatty acids, pH and total volatile basic nitrogen) and microbiological parameters (total mesophilic viable counts, total psychrophilic viable counts and total Enterobacteriaceae count) than those of the control group. This study demonstrated that the treatment of the nisin on the sea bass fillets under the chilled storage resulted in lower oxidation and microbial growth by extending the shelf life of the fillets up to 2 days at 4 ± 2 °C.

Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta ve Vakum Paketlenerek Depolanan Levrek (Dicentrarchus labrax, Linnaeus, 1758) Filetolarının Renk Değişimleri Üzerine Etkileri

Bu çalışmada farklı konsantrasyonlarda (%0,2, %0,4 ve %0,8) hazırlanan nisin solüsyonlarının levrek filetolarının soğukta ve vakum paketlenerek depolanması esnasında renk değişimleri üzerindeki etkileri incelenmiştir. Panelistler tarafından gerçekleştirilen duyusal analizlerde (çiğ ve pişmiş olarak) levreğin raf ömrü I. denemede kontrol grubunda 6 gün, nisin uygulanan gruplarda ise 8 gün olarak; II. denemede ise kontrol grubunda 12 gün, nisin uygulanan gruplarda ise 14 gün olarak belirlenmiştir. Nisin uygulanmasının balık etinin doğal kokusu ve aroması üzerine olumsuz bir etkisi gözlenmemiştir. Panelistler tarafından kontrol grubuna göre daha çok tercih edilmiş olan nisin uygulamasının levreğin raf ömrünü 2 gün uzattığı tespit edilmiştir. Elde edilen sonuçlar, filetolanmış levreğin tek başına nisin ile muamelesinde (Deneme I) ve vakum paketleme ile nisinin kombine kullanımları (Deneme II) sonucunda rengini daha iyi koruduğunu, 4±2°C‘de deneme I‘ de 12 günlük ve deneme II‘de 18 günlük depolamada daha iyi renk sonuçları ile kontrol grubundan daha iyi tüketici algısı oluşturmuştur. Sonuç olarak nisin uygulaması, filetoların renk stabilitesi üzerine pozitif etki yapmıştır. Mevcut çalışma sonucunda elde edilen bulgular, su ürünlerinin kalitesi ve kontrolü üzerine yararlı bilgiler içermektedir. İnsan sağlığı üzerinde olumlu etkilere sahip alternatif doğal bir koruyucu olarak nisinin kullanımı hakkında gıda sektörü ve tüketicilerin bilgilendirilmesinin ekonomik ve sosyal bir yaygın etki sağlayabileceği öngörülmektedir.

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

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.

Coconut husk extract: antibacterial properties and its application for shelf‐life extension of Asian sea bass slices

SummaryAntibacterial properties of ethanolic coconut husk extracts (ECHE) prepared using varying ethanol concentrations as the extracting media against Pseudomonas aeruginosa, Escherichia coli, Vibrio parahaemolyticus, Listeria monocytogenes and Staphylococcus aureus was studied. ECHE60, prepared using 60% ethanol, had similar minimum inhibitory concentration and minimum bactericidal concentration to those extracted using 80% and 100% ethanol (P ˂ 0.05). When Asian sea bass (Lates calcarifer) slices were treated with ECHE60 at 200 and 400 ppm, the quality changes were monitored in comparison with the control (without treatment) during 12 days of refrigerated storage (4 °C). The shelf life of sea bass treated with 400 ppm ECHE60 was extended to 9 days, whereas the control had a shelf life of 3 days. Lipid oxidation was lowered in ECHE60 treated samples than the control during storage. Therefore, ECHE60 could inhibit both spoilage and pathogenic bacteria and also extended the shelf life of sea bass slices.

Effect of ultraviolet light treatment on microbial contamination, some textural and organoleptic parameters of cultured sea bass fillets (Dicentrarchus labrax)

Ultraviolet (UV) light (λ = 250 nm) was assessed to increase shelf life of sea bass ( Dicentrarchus labrax ). Fillets were exposed to different doses: i) 7.9 kJ/m 2 , designed as UV 8 , ii) 15.8 kJ/m 2 , UV 16 and iii) control, untreated (C). After the treatments, the fillets were stored in a cold-room (4 ± 1 °C) up to 11 days and sampled at 0, 2, 4, 7, 9 and 11 days. The UVL treatments significantly decreased microbial counts during the first 4 days post-mortem (dpm), independently of the doses, compared to C fillets. A delay in rigor process in both UV 8 and UV 16 fillets was observed, as well as consistent improvement of textural parameters (hardness, gumminess and chewiness) at 11 dpm. These findings correlate with the lower proteolysis in myofibrillar protein fraction observed in UV 16 fillets, confirmed by electrophoretic separation. On the other hand, UV treatments decreased collagen content and increased lipid oxidation in fillets. Continuous ultraviolet light is an interesting technology for food preservation due to its ability on the destruction of microorganisms mainly used in fluid and vegetal sanitation but with a proven effect in animal origin food. The advantages of treatment with continuous ultraviolet light for the food industry could be the absence of negative effect on food quality observed with other preservation treatments. The results of the present study showed that UV treatment causes a clear inhibition of microbial growth up to 4-day cold storage, independently of the doses. A consistently higher hardness throughout cold storage and a protective action on myofibrillar protein degradation were also evidenced. Future studies must be performed to minimize the negative effect observed in the present study. • Ultraviolet light was assessed to increase shelf life of sea bass. • UVL treatments decreased microbial counts during the first 4 days post-mortem. • UVL treated fillets showed higher hardness during cold storage. • Lower proteolysis in myofibrillar protein fraction was observed in UV 16 fillets. • UVL treatments decreased collagen content and increased lipid oxidation in fillets.

Different MAP conditions to improve the shelf life of sea bass

Shelf life of cultured sea bass packaged in air, vacuum, and gas mixture packages stored for 40 days at 2.90±0.02°C was compared. The gas mixtures used contained CO2, O2, and N2 at difference percentages (M1: 75% CO2/25% N2; M2: 60% CO2/40% N2; M3: 30% O2/30% CO2/40% N2). Sensory and physical parameters, chemical changes, and microbiological counts were monitored during storage. Storage with a gas mix including 75 and 60% CO2 was more effective than vacuum processing and packaging with a gas mix that included oxygen. Vacuum was the most effective method for preventing lipid oxidation. The optimum method for sea bass in view of all analysis results was modified atmosphere packaging (MAP) and the most suitable gas mix ratio was 75% CO2/25% N2. The best days for consumption of sea bass packaged with air, MAP (M1, M2, and M3), and vacuum were 4th, 28th, 28th, 16th, and 20th days, respectively.

Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C)

In the present study, we assessed the possibility of improving the shelf life of fresh sea bass (Dicentrarchus labrax) fillets by using vacuum packaging and wrapping with chitosan-based edible films during cold storage at 4 °C. Sea bass fillet samples were periodically evaluated to assess chemical (pH, trimethylamine and total volatile basic nitrogen) and microbiological (presence of mesophilic aerobic bacteria and psychrotrophic bacteria) quality. Chemical spoilage (trimethylamine and total volatile basic nitrogen) and growth of microorganisms (total mesophilic and total psychrophilic aerobic bacterial counts) were significantly reduced (P ≤ 0.05) in vacuum-packaged chitosan film wrapping during cold storage at 4 °C. The results showed that the shelf life of the control and vacuum-packaged groups ended within 5 days, whereas that of vacuum-packaged chitosan film-wrapped samples ended at 25 to 30 days. Therefore, the shelf life of sea bass fillets wrapped in chitosan was prolonged by about 20 days.

Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax)

The major problems concerning marketing and distribution of seafoods are their high perishability due mainly to contamination by spoilage and pathogenic microorganisms. The reduction, destruction or inhibition of microbial contaminants using single or combined treatments might lead to efficient preservation methods. In this research we examined the feasibility of modified atmosphere packaging and irradiation treatments on the extension of the shelf-life of fresh aqua-cultured sea bass Dicentrarchus labrax species. The quality and the freshness of sea bass packaged in modified atmosphere or γ-irradiated were evaluated by assessing their microbiological, sensory and chemical properties. The gas mixture composed by 60:35:5 CO2/N2/O2 resulted as the best inhibitory treatment to extend the shelf life of sea bass. A major MDA containment and microbial decontamination in irradiated samples at 3 kGy were also found in respect to the control samples.

Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aqua cultured sea bass ( Dicentrarchus labrax)

Quality and shelf life of non-irradiated and irradiated (2.5 and 5 kGy) sea bass in ice conditions and stored at + 4 ∘ C were investigated by measurement in microbiological, chemical sensory analyses. Microbial counts for non-irradiated sea bass samples were higher than irradiated fish. Among chemical indicators of spoilage, total volatile base nitrogen (TVB-N) values increased to 36.44 mg/100 g for non-irradiated sea bass during iced storage, whereas for irradiated fish lower values of 25.26 mg/100 g and 23.61 mg/100 g were recorded at 2.5 and 5 kGy, respectively (day 17). Trimethylamine (TMA-N) values and thiobarbituric acid (TBA) values for irradiated samples were lower than that for non-irradiated samples. Acceptability scores for odour, taste and texture of cooked sea bass decreased with storage time. The sensory scores of sea bass stored in control and 2.5–5 kGy at + 4 ∘ C were 13 and 15 days, respectively. The results obtained from this study showed that the shelf life of sea bass stored in ice, as determined by overall acceptability of all data, is 13 days for non-irradiated sea bass and 15 days for 2.5 kGy irradiated and 17 days for 5 kGy irradiated sea bass.

Effects of Using Slurry Ice During Transportation on the Microbiological, Chemical, and Sensory Assessments of Aquacultured Sea Bass (Dicentrarchus Labrax) Stored at 4°C

Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. In this study two different group of chilling methods were used during transportation; in slurry ice packaged (Group A), and flake ice packaged (Group B). The effect of this advanced system during transportation on quality losses and the shelf life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups A and B. On day 13 TVB-N values of groups A and B, reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 9 all the groups were determined as “acceptable” but on day 13 the groups A and B were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice during transportation did not extend the shelf life of sea bass stored at 4°C.

Quality differences of whole ungutted sea bream ( Sparus aurata) and sea bass ( Dicentrarchus labrax) while stored in ice

The aim of this study is to determine the quality changes in whole ungutted sea bass and sea bream while stored in ice. Changes in chemical quality were determined by using pH, total volatile basic nitrogen (TVB-N, mg N/100 g), trimethylamine (TMA-N, mg/100 g), thiobarbituric acid (TBA, mg malonaldehyde/kg), water activity ( a w), color measurement, and sensory analysis. Changes in microbiological quality were determined by using the analysis of total viable mesophilic and psychrophilic bacterial counts. Result of this study indicated that the shelf life of sea bass and sea bream stored in ice as determined by overall acceptability sensory scores and microbiological data was 15 days.