Utilize este identificador para referenciar este registo: https://hdl.handle.net/10316/106872
Título: Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets
Autor: Anjos, Liliana
Pinto, Patricia I. S.
Tsironi, Theofania
Dimopoulos, George
Santos, Soraia
Santa, Cátia 
Manadas, Bruno 
Canario, Adelino
Taoukis, Petros
Power, Deborah M. 
Palavras-chave: Colour and texture; European sea bass; Fish fillet; High pressure; 16S rRNA microbiome; Quantitative proteomics
Data: Out-2019
Editora: Elsevier
Projeto: This work was carried out under project “SUStainable production of HIgh quality aquaculture FISH using innovative tools and production strategies and integrating novel processing methods and cold chain management” (Acronym: SUSHIFISH), co-funded by the COFASP ERA-NET partners (2nd call, 2016e2019), which received funding from the European Union's seventh framework programme for research, technological development and demonstration under grant agreement no. 321553, together with Greek national funds through the Operational Program “Competitiveness, Entrepreneurship and Innovation 2014e2020” of the National Strategic Reference Framework (NSRF) and Portuguese national funds from FCT (Foundation of Science and Technology) through project COFASP/0002/2015. Support was also received from FCT through project UID/Multi/04326/2019 and POCI-01-0145-FEDER- 007440 ref. UID/NEU/04539/2019, and through the European Marine Biological Research Infrastructure Cluster-EMBRIC (EU H2020 research and innovation program, agreement no. 654008). LA, PP and CS received FCT fellowships SFRH/BPD/79105/2011, SFRH/BPD/84033/2012 and SFRH/BD/88419/2012. 
Título da revista, periódico, livro ou evento: Data in Brief
Volume: 26
Resumo: Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assuring high food quality. The effect of HP processing (600MPa, 25 °C, 5min) on European sea bass (Dicentrarchus labrax) fillet quality and shelf life was investigated. The data presented comprises microbiome and proteome profiles of control and HP-processed sea bass fillets from 1 to 67 days of isothermal storage at 2 °C. Bacterial diversity was analysed by Illumina high-throughput sequencing of the 16S rRNA gene in pooled DNAs from control or HP-processed fillets after 1, 11 or 67 days and the raw reads were deposited in the NCBI-SRA database with accession number PRJNA517618. Yeast and fungi diversity were analysed by high-throughput sequencing of the internal transcribed spacer (ITS) region for control and HP-processed fillets at the end of storage (11 or 67 days, respectively) and have the SRA accession number PRJNA517779. Quantitative label-free proteomics profiles were analysed by SWATH-MS (Sequential Windowed data independent Acquisition of the Total High-resolution-Mass Spectra) in myofibrillar or sarcoplasmic enriched protein extracts pooled for control or HP-processed fillets after 1, 11 and 67 days of storage. Proteome data was deposited in the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifiers PXD012737. These data support the findings reported in the associated manuscript "High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring", Tsironi et al., 2019, JFE 262:83-91, doi.org/10.1016/j.jfoodeng.2019.05.010.
URI: https://hdl.handle.net/10316/106872
ISSN: 23523409
DOI: 10.1016/j.dib.2019.104451
Direitos: openAccess
Aparece nas coleções:I&D CNC - Artigos em Revistas Internacionais
IIIUC - Artigos em Revistas Internacionais

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