A novel superchilling storage-ice glazing (SS-IG) approach using anti-oxidative and antimicrobial essential oil (EO) for freshness-keeping of sea bass (Dicentrarchus labrax)

With high Aw, rich nutrients and suitable pH, aquatic products are generally perishable. It becomes a pivotal restriction in fishing and aquaculture industry. Aimed to this, a novel superchilling storage-ice glazing (SS-IG) approach with clove essential oil (EO) was established in this study. EO was obtained from dry clove buds. Its major components (99.26%) were identified using gas chromatography-mass spectrometry (GC-MS) analysis. Its antioxidant activity was revealed by DPPS (IC50 = 23.39 mu g/mL) and ABTS (IC50 = 13.74 mu g/mL) assays, while its antimicrobial activity (15 mu L) was determined via inhibition zone towards different microbial species (17.8-22.9 mm). On this basis, 0.1%, 0.2% and 0.3% v/v of EO solutions were used to immerse fresh sea bass samples at similar to 0 degrees C to form IG layers. The resulting samples were stored at - 1 +/- 0.2 degrees C for 25 days and analyzed by a series of freshness assays. Results showed that the treatment was effective in keeping the storage freshness of fish samples by retarding the spoilage of preserved fish samples in electric, chemical, microbial, textural and sensory properties. It can indicate that this SS-IG approach will have promising applications in aquaculture industry.