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Open AccessArticle

Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

1
Department of Food Science and Technology, University of West Attica (former Technological Educational Institute of Athens), Ag. Spyridonos 28, 12243 Egaleo, Greece
2
National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, 15772 Athens, Greece
3
Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
4
Association of Aromatic, Pharmaceutical and Fruit/Vegetable Plants Voiou Kozanis, 50100 Voio Kozanis, Greece
*
Author to whom correspondence should be addressed.
Foods 2019, 8(9), 421; https://doi.org/10.3390/foods8090421
Received: 1 August 2019 / Revised: 11 September 2019 / Accepted: 16 September 2019 / Published: 18 September 2019
(This article belongs to the Special Issue Food Safety and Shelf-Life Extension of Food Products)
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 Rosa damascena 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 Rosa damascena 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. View Full-Text
Keywords: sea bass fillets; Rosa damascena distillation by-products; osmotic treatment; shelf life extension sea bass fillets; Rosa damascena distillation by-products; osmotic treatment; shelf life extension
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Giannakourou, M.C.; Tsironi, T.; Thanou, I.; Tsagri, A.M.; Katsavou, E.; Lougovois, V.; Kyrana, V.; Kasapidis, G.; Sinanoglou, V.J. Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products. Foods 2019, 8, 421.

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