Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata

Abstract

This study investigated the quality stability of a ready-to-eat swordfish-based gourmet product, “swordfish caponata,” during refrigerated storage (2–3 °C) for 15 days, with the goal of extending its current 10-day shelf life. Although spoilage and pathogenic microorganisms were initially present in the raw materials, their levels remained below detectable limits in the finished product throughout storage. Physicochemical parameters showed only minor changes in color (L* ≈ 49, a* ≈ 11, b* ≈ 24) and soluble solids concentration (≈20 °Brix). The pH rose slightly from 3.95 to 4.12, and titratable acidity increased from 1.00 to 2.00 mL NaOH/10 g. Water activity remained high (aw ≈ 0.99), indicating that no dehydration occurred in the final product. Volatile compound analysis revealed notable shifts in lipid-derived aldehydes and acids, including reduction in 2,4-decadienal (7.44 to 5.70%) and oleic acid (8.06 to 6.03%), along with an increase in hexadecanoic acid (19.75 to 25.18%). Sensory evaluation by a trained panel confirmed that overall acceptability was maintained (p > 0.05) for up to 15 days, despite a slight decline in odor after day 12. Overall, the results demonstrated that the swordfish caponata produced at the industrial facility under study successfully achieved a 15-day refrigerated shelf life while maintaining microbiological safety, physicochemical stability, and sensory quality.