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
| Autor: | Maria Morghese, Concetta Maria Messina, Laura La Barbera, Giovanna Ficano, Rosaria Arena, Andrea Santulli |
|---|---|
| Přispěvatelé: | Messina C.M., Arena R., Ficano G., La Barbera L., Morghese M., Santulli A. |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Fish farming Food spoilage fillets Shelf life 01 natural sciences low-salt product Article 0404 agricultural biotechnology Brining Aquaculture Settore AGR/20 - Zoocolture 010608 biotechnology lcsh:Zoology Food science sodium replacement lcsh:QL1-991 Sea bass Settore BIO/06 - Anatomia Comparata E Citologia lcsh:Veterinary medicine General Veterinary biology Dicentrachus labrax business.industry fish quality 04 agricultural and veterinary sciences biology.organism_classification 040401 food science shelf-life aquaculture Environmental science lcsh:SF600-1100 Animal Science and Zoology Dicentrarchus business Low sodium cold smoking |
| Zdroj: | Animals, Vol 11, Iss 185, p 185 (2021) Animals : an Open Access Journal from MDPI Animals Volume 11 Issue 1 |
| ISSN: | 2076-2615 |
| Popis: | 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 &minus 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. |
| Databáze: | OpenAIRE |
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