Table 4.
Examples of treatments combined with VP or MAP to extend the shelf life of fish or seafood according to hurdle technology principles and listing of quality parameters related to volatile organic compounds which were monitored.
| Combined Treatment | Seafood/Fish Type | Quality Parameter Related to Volatile Organic Compounds Monitored | Reference |
|---|---|---|---|
| Non-thermal treatments | |||
| HHP treatment after VP of fish fillets or of fish fillets coated in chitosan-based edible films | Rainbow trout (Oncorhynchus mykiss Walbaum) fillets | -TVB-N assay every 4 days up to 44 days storage at 4 °C. -The acceptable limit value of 30 mg TVB-N/100 g has been exceeded in the VP, VP HHP-treated, coated in chitosan-based film VP, and coated in chitosan-based film VP HHP-treated fillets on the 12th, 20th, 24th, and 44th days storage at 4 °C, respectively. Coating in chitosan-based films and to a lesser extent HHP-treatment decreased TVB-N increase during storage. Combination of coating in chitosan-based film and subsequent HHP-treatment have a synergistic effect on the decrease of TVB-N increase during refrigerated storage of trout fillets. |
[112] |
| UV-C treatment before MAP (50% CO2-50% N2) | Nile tilapia (Oreochromis niloticus) fillets | -Ammonia concentration in fillets after 10 days storage (AP, VP, MAP, UV-C treated and AP, UV-C treated and MAP). -Ammonia concentration after 10 days storage at 4 °C was lower in MAP and UV-C treated fillets or fillets UV-C treated before being packed in a MAP. |
[114] |
| Ozonated water (0.3 mg.L−1) and MAP (50% CO2-50% N2) | Striped red mullet (Mullus surmuletus) | -Assay of TVB-N, TMA-N and odor of raw fish at regular intervals. -TVB-N and TMA-N limit values were reached later when raw fish samples were treated with ozonated water prior to MAP. Nevertheless, the limit of acceptability based on sensory analysis was reached after 10 days storage at 4 °C on both cases (vs. after 7 days for control samples stored in air). |
[131] |
| Treatment by cold plasma generated using the mixed gases (oxygen, carbon dioxide argon: 10: 60:30) for 5 min in combination with ethanolic coconut husk extract in either free or liposomal encapsulated form followed by MAP (60% CO2, 30% Ar2, 10% O2) | Asian sea bass slices | -TVB-N and TMA assays every 3 days for 21 days storage at 4 °C -The combination of cold plasma treatment with ethanolic coconut extract extended the shelf life to more than 18 days at 4 °C and reduced both TVB-N and TMA accumulation. |
[132] |
| Encapsulated or non encapsulated betel leaf extract and/or in-bag dielectric discharge (80 kV, 300 s) (nonthermal plasma) and/or MAP | Nile tilapia fillets | -TVB-N and TMA assays every 3 days for 15 days storage at 4 °C. Untreated control fillets and nonthermal plasma-treated fillets subsequently stored under a CO2/Ar/O2 (60%/30%/10% v/v) MAP reached the maximal acceptable TVB-N limit (35 mg/100 g according to EU regulation) within 6 days and 9 days, respectively. Addition of 400 ppm unlike addition of 200 ppm of encapsulated or non-encapsulated betel leaf extract combined with non-thermal plasma treatment and MAP allowed to delay to over 12 days this duration of storage. The same trends were observed following TMA assay. |
[115] |
| Antimicrobial and/or antioxidant compounds | |||
| Dipping in 1% (w/w) cinnamon essential oil in water emulsion or in marinade containing 1% (w/w) cinnamon essential oil followed by either MAP (60% CO2-40% N2) or VP | Salmon (Salmo salar) | -Evaluation of off-odors by sensory analysis. -Cinnamon essential oil addition did not extend microbial shelf life of salmon. -No significant effects on odor relative hedonic score evolution of salmon during 14 days refrigerated storage of VP or MAP and dipping with cinnamon essential oil or not were observed. |
[133] |
| Dipping for 30 min in 0.3% or 0.5% (w/v) Capparis spinosa root extract followed by MAP (5% O2, 20% CO2, 75% N2) | Rainbow trout (Oncorhynchus mykiss) fillets | -TMA assay and sensory evaluation (including odor) after cooking at 98 °C for 20 min every 7 days up to 28 days of refrigerated storage. -Dipping in Capparis spinosa root extract prior to MAP significantly delayed TMA accumulation and cooked fish odor alteration and increased rainbow trout fillets shelf life. |
[134] |
| Oregano essential oil and/or nisin combined with MAP (75% CO2-25% N2) | Grass carp (Ctenopharyngodon idellus) | -Assay of TVB-N and monitoring of odor every 4 days during storage at 4 °C. -Shelf life of nisin-treated and oregano essential-oil treated grass carp fillets increased from 16 days to 20 days, while it increased to 28 days following a nisin and oregano essential oil treatment. -TVB-N values evolution during storage was not modified by treatments with nisin and/or oregano essential oil. Nevertheless, TVB-N values always remained below the 25 mg/100 g upper acceptable limit. |
[17] |
| Addition of 0.1% (w/v) thyme essential oil prior to MAP (5% O2, 50% CO2, 45% N2) | Fresh Mediterranean swordfish fillets | -TVB-N and TMA assays and odor sensory evaluation for 16 days storage at 4 °C. -Extension of shelf life from approximately 13 days for MAP fillets to 15.5 days for fillets added with thyme essential oil before MAP. |
[135] |
| Addition of 2% (v/w) or 4% (v/w) sage essential oil prior to VP | Fresh rainbow trout fillets | -TVB-N and odor sensory evaluation for 34 days storage at 4 °C. -Shelf life extension by 5 and 15 days of VP fillets added with 2% (v/w) and 4% (v/w) sage essential oil, respectively (compared to VP fillets without essential oil). |
[136] |
| Grafting of in silico designed antimicrobial peptide 1018K6 on polypropylene (PP) packaging films | Salmon (Salmo salar) fillets | -TVB-N and TMA assays and odor sensory evaluation for 7 days storage at 4 °C. -TVB-N and TMA accumulation as well as odor alteration of salmon fillets were lower when salmon fillets were stored in films grafted with peptide 1018K6 than in control films. |
[137] |
| Cellulose acetate films incorporated with bifidocin A | Mackerel (Scomberomorus niphonius) fillets | -TVB-N assay and odor sensory evaluation over 15 days storage at 4 °C. -Addition of bifidocin A in films significantly delayed TVB-N accumulation and odor alteration. |
[138] |
| Bioprotective lactic acid bacteria | |||
| Dipping of gutted fishes in a 107 cfu/g Latilactobacillus sakei suspension with or without 0.1% (w/v) glucose for 10 min prior to VP | Fresh gutted sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) | -TVB-N assay and sensory evaluation after cooking over 14 days storage at 6 °C. -Dipping in Latilactobacillus sakei suspension with or without glucose resulted in an extension of shelf life of both gutted fishes from 12 to 14 days and fishes dipped in Latilactobacillus sakei suspension with glucose had a better sensory score. |
[139] |
| Dipping of fresh plaice fillets in a 7 log cfu.mL−1 suspension of Bifidobacterium bifidium with 400 ppm thymol for 2 min prior to air, MAP (65% N2, 30% CO2, 5% O2) or VP and subsequent storage at 4 °C or 12 °C | Plaices (Pleuronectes platessa) fillets | -Sensory analysis including odor evaluation up to 17 days of storage. -Calculated sensory shelf life appeared longer than that estimated based on monitoring of total viable count of microorganisms. -Bifidobacterium bifidium and thymol performed an efficient synergy in controlling hygiene indicator microorganisms. |
[140] |