Conference Paper

The use of nanoencapsulated essential oils embedded in the ice has an antimicrobial effect and extends the shelf life of refrigerated fresh sea bream with ice toping

  • Antonio López-Gómez /
  • Laura Navarro-Segura /
  • María Roschumillas
Conference Proceeding cp
Refrigeration Science and Technology
  • Volumen: 2019-August
  • Fecha: 01 January 2019
  • Páginas: 3004-3009
  • ISSN: 01511637
  • ISBN: 9782362150357
  • Source Type: Conference Proceeding
  • DOI: 10.18462/iir.irc.2019.0575
  • Document Type: Conference Paper
  • Publisher: International Institute of Refrigeration
© 2019 International Institute of Refrigeration. All rights reserved.Sea bream (Sparus aurata) is one of the most important fish species farmed in Mediterranean countries. Its demand has increased during the past decade. However, it's a perishable product and ice toping is widely used in order to extend its shelf life. Essential oils (EOs) have antimicrobial and antioxidant properties. EOs have been used in ice to improve fish preservation. Although, EOs affect sensory properties in fresh fish. To avoid that effect EOs can be encapsulated in beta-cyclodextrin (ß-CD). The aim of this study was to evaluate the antimicrobial effect and the shelf life of refrigerated fresh sea bream stored at 2 ºC in polystyrene boxes with nanoencapsulated EOs in ß-CD embedded in the ice toping (as antimicrobial ice). The results demonstrated that nanoencapsulated essential oils embedded in the ice reduce microbial growth and improve shelf life. Furthermore, the sensory attributes of refrigerated sea bream with nanoencapsulated antimicrobial ice were better evaluated.

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