Gilthead seabream (Sparus aurata) fed with polar lipids from olive oil industry by-products: Shelf-life, microbiological and physicochemical characteristics during storage at 2 °C
Dimitrios A. Anagnostopoulos,
Petros V. Martsikalis,
Faidra Syropoulou,
Foteini F. Parlapani,
Konstantinos Polymeros,
Dimitrios Barkas,
Leonidas Papaharisis,
Smaragdi Antonopoulou,
Ioannis S. Boziaris
Affiliations
Dimitrios A. Anagnostopoulos
Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, Volos 38446, Greece
Petros V. Martsikalis
Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, Volos 38446, Greece
Faidra Syropoulou
Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, Volos 38446, Greece
Foteini F. Parlapani
Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, Volos 38446, Greece
Konstantinos Polymeros
Department of Food Science and Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera street, Karditsa 43100, Greece
Dimitrios Barkas
AVRAMAR Aquaculture SA, 19,3 km Markopoulou–Paiania Ave. 19002, Paiania, Greece
Leonidas Papaharisis
AVRAMAR Aquaculture SA, 19,3 km Markopoulou–Paiania Ave. 19002, Paiania, Greece
Smaragdi Antonopoulou
Department of Nutrition and Dietetics, School of Health Sciences and Education, Harokopio University, Athens 17671, Greece
Ioannis S. Boziaris
Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, Volos 38446, Greece; Correspondence to: Dept of Ichthyology and Aquatic Environment, School of Agricultural Sciences, Fytokou street, Volos 38446, Greece.
The fish industry is now attempting to produce value-added fishery products with potential functional properties for consumers using agro-food by-products as healthy ingredients in aquafeed. Herein, microbial communities, microbial populations, sensory attributes and physicochemical e.g., Total Volatile Basic Nitrogen (TVB-N) and Thiobarbituric Acid Reactive Substances (TBARS) profile of fillets from gilthead seabream (Sparus aurata) previously fed with a fraction of polar lipids extracted from olive-oil industry by-products (enriched fish, hereafter) were examined during storage at 2 °C and compared with conventional sea bream fillets, in order to monitor quality changes and assess shelf-life. The end of the shelf-life was determined at 7 and 9 days of storage for the enriched and the conventional fillets, respectively. Results indicated no significant differences in any of the studied parameters between the enriched and conventional fish fillets. Based on the 16S metabarcoding analysis, Pseudomonas was the most dominant microorganism in both conventional and enriched fillets at the rejection time. TVB-N reached levels of ∼23.5 mg N / 100 g in both cases. Overall, the findings of the present work enhance the production of such fishery products, opening a new era in aquaculture industry that undoubtedly deserves further attention in the future.
