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 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 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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770147 | PMC |
| http://dx.doi.org/10.3390/foods8090421 | DOI Listing |
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