Shelf life modelling of osmotically treated chilled gilthead seabream fillets

The shelf life extension of osmotically treated chilled gilthead seabream (Sparus aurata) fillets was studied. Water-loss, solid-gain, salt content and water activity were measured. Osmotic pretreatment with 40, 50 and 60% maltodextrin (DE 47) plus 5% NaCl solutions caused substantial water loss (12.3–77.0%) and solid enrichment (2.5–34.1%) with higher solution concentrations showing the highest values of mass flow. Quality indices (colour, microbial growth, TVB-N, sensory scoring) were estimated during refrigerated storage and kinetically modelled. Temperature dependence of quality loss rates was modelled by the Arrhenius equation. Shelf-life at 5°C was 4d for untreated fillets and 9, 11 and 13d for fillets treated with 40, 50 and 60% maltodextrin, respectively.Industrial relevanceThe objective of the present study was to evaluate the effect of osmotic pretreatment on the quality characteristics of gilthead seabream and to investigate the potential of using osmosis as a minimal treatment to extend the shelf life of fish products. Osmotic solution concentration had a significant effect on the osmotic dehydration of gilthead seabream fillets. Pretreated samples were found to have improved quality stability during subsequent refrigerated storage, in terms of microbial growth and organoleptic degradation, resulting in a significant shelf-life extension at all storage temperatures.