An Automated Procedure for Monitoring the Effectiveness of Ozonation Processes

Duguet, J.P.; Brodard, E.; Roustan, M.; Mallevialle, J.

doi:10.1080/01919518608552411

Cited by 6 publications

(1 citation statement)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Any pathogen or contaminant that can be disinfected, altered or removed via an oxidation process will be affected by ozone. (King, 2001;Duguet, 2004). Ozone does not produce significant toxic residues in the environment after the treatment and without affecting on taste, odor and color food (Kim et al, 1999;Graham, 1997).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Modern Packaging Systems on the Quality and Shelf Life of Salted Fish

Kdous,

S. A. Nagy,

A. Sorour

2018

Res J Food Nutr

View full text Add to dashboard Cite

Tiger and fresh water sardine were the most important fish found in Nasser Lake, Aswan, which is based on the salinity fish industry in Egypt. Salinity fish samples were packaged in barrier bags polyamide/polyethylene (30/40 micron) samples were divide into two groups, the first group was packed under vacuum and the other were injected (5-10 minutes) with ozone for sterilization and packed under vacuum, then all samples were stored at room temperature for 6 months. The effect of packaging system on quality attributes of tiger and fresh water sardine were investigated during storage. Also, chemical (TVN, TBA, pH) and microbial evaluation (TPC) were studied. The results observed that salinity fish packed in polyamide/polyethylene and injected with ozone then packed under vacuum may be recommended to extend the shelf life of salinity fish (tiger fishfresh water sardine) to maintain the quality attributes during storage period. Also, sterilizing with ozone had the best chemical, microbial and sensory evaluation compared to control samples.

show abstract

Section: Introductionmentioning

confidence: 99%