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High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring

2019Journal article Restricted access
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dc.contributor.authorTsironi, Theofania
dc.contributor.authorAnjos, Liliana
dc.contributor.authorPinto, Patricia IS
dc.contributor.authorDimopoulos, George
dc.contributor.authorSantos, Soraia
dc.contributor.authorSanta, Cátia
dc.contributor.authorManadas, Bruno
dc.contributor.authorCanario, Adelino
dc.contributor.authorTaoukis, Petros
dc.contributor.authorPower, Deborah
dc.date.accessioned2020-03-23T12:01:34Z
dc.date.available2020-12-01T01:30:14Z
dc.date.issued2019
dc.description.abstractThe effects of high pressure (HP:600 MPa, 5 min, 25 °C) on European sea bass fillets were investigated using microbiological, physicochemical and sensory indices, and “omics” technologies. HPP led to more than a 5 log(cfu/g) reduction in initial bacterial total viable counts and altered the bacterial microbiome, reducing the proportion of food spoilage genera. Lightness and hardness of the fish flesh significantly increased after HPP and were associated with modified muscle tissue histology, with fibers appearing fused and more compact in comparison to the unprocessed control. Sensory evaluation (based on a lower limit of 5 for overall acceptability scoring) indicated a shelf life of 11 days for untreated control samples and 2 months for the HP-treated fillets. Quantitative SWATH proteomics revealed 281 proteins that had modified levels between control and HP-processed fish flesh. The metagenomics and proteomics provided detailed insight into how the change in HP-processed sea bass fillets is linked to the modifications in the microbiome and proteome.pt_PT
dc.description.sponsorshipPOCI-01-0145-FEDER-007440
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.jfoodeng.2019.05.010pt_PT
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.1/13638
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationSUStainable production of HIgh quality aquaculture FISH using innovative tools and production strategies and integrating novel processing methods and cold chain management
dc.relationCentre of Marine Sciences
dc.relationCNC. IBILI
dc.subjectEuropean sea basspt_PT
dc.subjectShelf lifeept_PT
dc.subjectFish filletpt_PT
dc.subjectProteomicspt_PT
dc.subjectHigh pressurept_PT
dc.subjectMetagenomicspt_PT
dc.subjectSpoilagept_PT
dc.subjectTexturept_PT
dc.titleHigh pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoringpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSUStainable production of HIgh quality aquaculture FISH using innovative tools and production strategies and integrating novel processing methods and cold chain management
oaire.awardTitleCentre of Marine Sciences
oaire.awardTitleCNC. IBILI
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/COFASP%2F0002%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04326%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FNEU%2F04539%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F79105%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F84033%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F88419%2F2012/PT
oaire.citation.endPage91pt_PT
oaire.citation.startPage83pt_PT
oaire.citation.titleJournal of Food Engineeringpt_PT
oaire.citation.volume262pt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamSFRH
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oaire.fundingStreamSFRH
person.familyNameAnjos Guerreiro
person.familyNamePinto
person.familyNameSantos
person.familyNameCanario
person.familyNamePower
person.givenNameLiliana Isabel Tomé
person.givenNamePatricia IS
person.givenNameSoraia
person.givenNameAdelino
person.givenNameDeborah Mary
person.identifierAAK-3800-2020
person.identifier643457
person.identifier143624
person.identifier.ciencia-id6D18-2D1C-A45C
person.identifier.ciencia-idE51D-5CCB-B1C6
person.identifier.ciencia-idEF18-F0AF-D388
person.identifier.ciencia-id1F1E-D3B3-F804
person.identifier.ciencia-id891A-8A44-3CAE
person.identifier.orcid0000-0001-9474-522X
person.identifier.orcid0000-0001-7854-3898
person.identifier.orcid0000-0001-5006-2021
person.identifier.orcid0000-0002-6244-6468
person.identifier.orcid0000-0003-1366-0246
person.identifier.ridM-3817-2013
person.identifier.ridC-1328-2018
person.identifier.ridC-7942-2009
person.identifier.scopus-author-id8575757700
person.identifier.scopus-author-id10240774300
person.identifier.scopus-author-id56568523700
person.identifier.scopus-author-id7101806760
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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