Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose

European sea bass (Dicentrarchus labrax) is one of the finfish species preferred by the consumer, who requires fish freshness to be maintained during distribution and retail. For this reason, the purposes of this study were to define: the shelf life at three storage temperatures ( 0.5, 4.8 and 16.5 C) by applying both chemical (TVB and TBA assays) and olfactometric (e-nose) method; the actual time–temperature exposure conditions during marketing; the prediction of remaining shelf life in the commercial chain, on the basis of time–temperature history data and on appropriate integration routine. Shelf life study revealed the efficacy of chemical markers and electronic nose in describing the freshness decay and in defining a freshness threshold. Freshness of sea bass was kept for about 8 days for fish preserved in melting ice (-0.5 °C), 4 days at 4.8 °C and about 1 day at 16.5 °C. When fresh European sea bass was purchased, 9 out of 10 times the remaining shelf life was more than 55% at an average temperature of 1.19 °C. Therefore, the freshness of fish can be assured for 3–4 days in commercialization. A joint effort (sales point management and consumer advertising) could reduce the exposure temperature by 1–2 C and justify an extension of the shelf life to 2–3 days after purchase. 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved