Osmotic treatment of fish and meat products

Collignan, Antoine; Bohuon, Philippe; Deumier, François; Poligne, Isabelle

doi:10.1016/s0260-8774(00)00215-6

Cited by 87 publications

(90 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…and LAB, respectively, comparable with those reported in previous studies for fresh gilthead seabream and seabass fillets (Paleologos et al 2004;Tsironi et al 2009;Tsironi and Taoukis 2010). After the osmotic pretreatment, the microbial population was lowered by 0AE2-1AE3 log CFU g )1 , depending on the bacteria species, because of decontamination induced by high solute concentrations at the product ⁄ solution interface (Collignan et al 2001). These values were not significantly different for the various osmotic solutions, as shown in Fig.…”

Section: Cfu Gsupporting

confidence: 89%

“…sugar, salt etc.). A driving force for water removal is set up because of a difference in osmotic pressure between the food and its surrounding solution, while the complex cellular structure of food acts as a semipermeable membrane (Torreggiani 1993;Raoult-Wack 1994;Collignan et al 2001;Rastogi et al 2002;Cath et al 2006). Lowering a w in the range 0AE97-0AE95 leads to microbial growth rate reduction and further, below a level specific to each micro-organism, to inhibition (Christian 2000).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

View full text Add to dashboard Cite

Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf‐life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono‐δ‐lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0–15°C). Microbial growth and quality‐related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf‐life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono‐δ‐lactone and Citrox allowed for shelf‐life extension by 8, 10 and 5 days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono‐δ‐lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain.

show abstract

Section: Cfu Gsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

View full text Add to dashboard Cite

show abstract

“…The estimated diffusion coefficient for NaCl is in agreement with the values reported for the case of turkey breast (Villacis et al 2008) and salmon muscles (Nicoletti Telis et al 2003) but higher than that reported by Mujaffar and Sankat (2006) and Gallart-Jones et al (2007), for shark fillets and salmon fillet, respectively. These differences could be explained by fish species diversity, process temperature, concentration of osmotic agent, muscle orientation, fat content and presence or absence of skin (Collignan et al 2001;Medina-Vivanco et al 2002;Gallart-Jornet et al 2007). …”

Section: Resultsmentioning

confidence: 99%

Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters

Uribe

Miranda

Vega‐Gálvez

et al. 2010

Food Bioprocess Technol

View full text Add to dashboard Cite

Mathematical modelling was used to study the effect of process temperature on moisture and salt mass transfer during osmotic dehydration (OD) of jumbo squid with 6% (w v −1 ) NaCl at 75, 85 and 95°C. The diffusion coefficients for moisture and salt increased with temperature. Based on an Arrhenius-type equation, activation energy values of 62.45 kJ mol −1 and 52.14 kJ mol −1 for moisture and salt, respectively, were estimated. Simulations of mass transfer for both components were performed according to Newton, Henderson and Pabis, Page, Weibull and logarithmic mathematical expressions. The influence of drying temperature on the kinetic parameters was also studied. Based on statistical tests, the Weibull and logarithmic models were the most suitable to describe the mass transfer phenomena during OD of jumbo squid.

show abstract

“…The results show that agitation promote the water expulsion (p < 0.01). According with Collignan et al (2001), the binary solution of salt and water did not need to be stirred since natural convection is enough to renew the barrier layer at the product/solution interface.…”

Section: Sensorial Analysismentioning

confidence: 99%

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

Capaccioni¹,

Casales²,

Yeannes³

2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution:fish ratio and agitation Absorção de ácido e sal durante marinado de Engraulis anchoita: influência da agitação e da proporção solução:pescadoMaría Eugenia CAPACCIONI 1 , María Rosa CASALES 2,3 , María Isabel YEANNES 2,3 * IntroductionMarinades are solutions, that can include sugar, spices, oil, acids (from vinegar, fruit juice, wine), and they are used to improve tenderness, juiciness, flavor, and aroma and to extend shelf life of meat, poultry, seafood, and vegetables (CADUN; CAKLI; KISLA, 2005). Marination preserves meat, poultry, or fish through the simultaneous action of salt and organic acids. It involves an increase in ionic strength and a decrease in pH (POLIGNE; COLLIGNAN, 2000).Marinated fish are semi-preserved fish products, ready-to-eat with no heat treatment and are a high-value delicatessen (FUENTES et al., 2010). Acetic acid and salt are added to fish to retard the action of bacteria and enzymes; this process results in a product with a characteristic flavor and an extended but limited shelf life (MEYER, 1965;MC LAY, 1972). The objective of fish marinating is not only to prevent spoilage from microorganisms and enzymes, but also to increase the value of the fish (POLIGNE; COLLIGNAN, 2000;BISPO et al., 2004).In addition to herring (traditionally used species), eels, hake, cod, mackerel, sea salmon, dogfish and shrimps are also processed as marinades in Europe (SHENDERYUK; BYKOWSKI, 1994). In Spain, fresh anchovy, sprat, mussel, and cockle are usually used for marinades (LÓPEZ BENITO;SAMPEDRO, 1974;LÓPEZ BENITO;SAMPEDRO, 1975). In Great Britain, herring and usually three species of shellfish (cockles, mussels, and whelks) are processed as marinades (MC LAY, 1972).There are several methods to elaborate fish marinades. On the basis of the preparative procedures, cold, fried, cooked and sometimes pasteurized marinades may be distinguished (MEYER, 1965;YEANNES, 1991). In cold marinades, fish is treated in a marinating bath with a relatively high acetic acid and salt contents. The immersion time depends on the species characteristics (lipid content, texture, and size among others) (MEYER, 1965;BERTULLO, 1975;YEANNES;CASALES, 1995;CABRER;YEANNES, 2002; DUYAR; EKE, 2009;FUENTES et al., 2010 ). ResumoOs objetivos desta pesquisa foram determinar o efeito de diferentes condições na etapa de marinado para absorção de ácido e sal, tempo e características sensoriais da anchoita (Engraulis anchoita) marinada. As proporções utilizadas de solução:pescado foram: 0,77:1, 3:1 e 10:1 (com e sem agitação). O aumento da proporção permitiu uma velocidade maior de penetração do ácido e sal. O produto obtido na proporção 10:1 apresentou textura seca e fibrosa e leve gosto salgado. A concentração de sal foi significativamente menor (p < 0,01) nas amostras com agitação. A absorção do ácido não foi influenciada pela agitação; foi detectado ranço nos produtos produzidos com agitação. A proporção 3:1 diminui o tempo de mar...

show abstract

Osmotic treatment of fish and meat products

Cited by 87 publications

References 37 publications

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

Contact Info

Product

Resources

About