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Study of shelf-life of fresh seabream stored in crushed ice including encapsulated essential oils.

Estudio de la vida útil de dorada fresca almacenada en hielo con aceites esenciales encapsulados.

Number: pap. 1129

Author(s) : LÓPEZ GÓMEZ A., ROS-CHUMILLAS M., NAVARRO SEGURA L., et al.

Summary

Fresh Sea Bream is a product with high-quality and the demand has increased significantly in recent years. Storage at low temperature with top icing are widely used to retarding microbial growth and extend shelf-life although the shelf-life of sea bream is very short. The aim of this study was increase the shelf-life of fresh sea bream stored at 4ºC in ice including essential oils encapsulated in ß-cyclodextrinas (ß-CD). Microbiological analyses, physico-chemical parameters: TMA-N, pH, texture, and sensory evaluation were performed. The results showed that sea bream stored at 4ºC with ice including essential oils encapsulated in ß-CD presented lower microbial counts and better sensorial acceptation, furthermore extended the shelf-life of sea bream up to 3 days more than sea bream control (stored in traditional ice).

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Pages: 7

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Details

  • Original title: Estudio de la vida útil de dorada fresca almacenada en hielo con aceites esenciales encapsulados.
  • Record ID : 30024102
  • Languages: Spanish
  • Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
  • Publication date: 2018/06/19

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