%0 Journal Article 
%A Navarro Segura, Laura
%A Ros Chumillas, María
%A López Cánovas, Amanda Esperanza
%A García Ayala, Alfonsa
%A López Gómez, Antonio
%T Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice
%D 2019
%@ 2405-8440
%U http://hdl.handle.net/10317/9516
%X Ice containing essential oils (EOs) nanoencapsulated in beta-cyclodextrins (beta-CD) (named as EOs+beta-CD ice) was used for stunning/slaughtering by hypothermia in ice slurry, and for ice storage of gilthead seabream. Clove essential oil (CEO) was used at fish stunning/slaughtering, while ice storage of whole fish was performed using a combination of carvacrol, bergamot and grapefruit EOs (CBG). Inclusion complexes CBG+beta-CD were characterized, and antimicrobial effect was also evaluated. The kneading method used to form inclusion complexes with CBG showed a good complexation efficiency. Microbial, physical-chemical and sensory analyses were carried out to assess the quality changes of fresh whole seabream during ice storage at 2 degrees C for 17 days. Results (microbial, chemical and sensorial) indicated that seabream stunning/slaughtering and storage using EOs+beta-CD ice (in low doses of 15 mg/kg ice for stunning, and 50 mg/kg ice for ice storage) improved the quality of fresh fish and extended the shelf-life up to 4 days.
%K Tecnología de los Alimentos
%K Food safety
%K Food technology
%K Food microbiology
%K Nanotechnology
%K Food preservation
%K Ice-storage
%K β-Cyclodextrin
%K Freshness quality
%K Microbial quality
%K Sensory quality
%K 3309 Tecnología de Los Alimentos
%~ GOEDOC, SUB GOETTINGEN