naa a22 4500 510724833 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0889-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0889-3 Use of Desirability Approach to Predict the Inhibition of Pseudomonas fluorescens , Shewanella putrefaciens and Photobacterium phosphoreum in Fish Fillets Through Natural Antimicrobials and Modified Atmosphere Packaging [Elektronische Daten] [Barbara Speranza, Antonio Bevilacqua, Amalia Conte, Matteo Del Nobile, Milena Sinigaglia, Maria Corbo] The main goal of this paper was the prolongation of the microbiological acceptability limit (MAL) of gilthead sea bream fillets, added with some natural antimicrobials and packed under modified atmosphere; desirability approach was used, and the research was divided into two different steps. The first phase addressed fish fillet preservation through chitosan (0-4%), grape fruit seed extract (GFSE) and thymol (0-6,000ppm); Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoperum, inoculated onto the surface of fillets, were used as microbial targets. The concentration of the three antimicrobials were combined through a three variables/five levels central composite design; after fish inoculation and dipping into active solutions containing the natural compounds, fillets were stored at 4°C and analysed periodically. Data of microbiological counts were fitted through a primary model (modified Gompertz equation), for the evaluation of MAL; MALs were used to build a polynomial model, able to draw a desirability profile for each antimicrobial. These outputs (desirability and polynomial equation) highlighted that Pseudomonas fluorescens was the most resistant microorganism; it could be inhibited through an active solution containing 2% of chitosan and 6,000ppm of GFSE and thymol. Therefore, in the second step of the research, fish fillets were dipped in this active solution and packed under two different atmospheres (30:40:30 O2/CO2/N2 and 5:95 O2/CO2) and stored at 4°C. For each microorganism, the stability time was evaluated, thus pointing out that the best sample was that packed under 5:95 O2/CO2. Springer Science+Business Media, LLC, 2012 Fish fillets nationallicence Seafood spoilage organisms nationallicence Process optimisation nationallicence Desirability nationallicence Natural antimicrobials nationallicence MAP nationallicence Speranza Barbara Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut Bevilacqua Antonio Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut Conte Amalia Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut Del Nobile Matteo Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut Sinigaglia Milena Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut Corbo Maria Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2319-2330 1935-5130 6:9<2319 2013 6 11947 https://doi.org/10.1007/s11947-012-0889-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0889-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Speranza Barbara Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 700 1- Bevilacqua Antonio Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 700 1- Conte Amalia Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 700 1- Del Nobile Matteo Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 700 1- Sinigaglia Milena Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 700 1- Corbo Maria Department of Food Science, Faculty of Agricultural Science and Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71122, Foggia, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2319-2330 1935-5130 6:9<2319 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer