Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets

Crowe, Kristi M.; Skonberg, Denise I.; Bushway, A. A.; Baxter, S.R.

doi:10.1016/j.foodcont.2011.11.021

Cited by 65 publications

(36 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lipid oxidation, as indicated by the level of TBA, reflects the oxidative deterioration of polyunsaturated fatty acids and is associated with rancid odor and off‐flavors (Crowe and others ; Zhang and others ). Figure shows the changes in the TBA levels of razor clam samples treated by HHP (200, 300, and 400 MPa for 1, 3, 5, and 10 min).…”

Section: Resultsmentioning

confidence: 99%

Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta)

Xuan

Cui

Lin

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

High hydrostatic pressure (HHP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, it has not been widely applied to shell seafood due to its uncertain influence on its quality and shelling property. This study could provide valuable information regarding the shelling efficacy, physicochemical properties, and microstructure of razor clam treated by HHP. And it demonstrated that HHP showed a positive impact on quality of razor clam treated by HHP.

show abstract

Section: Resultsmentioning

confidence: 99%

Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta)

Xuan

Cui

Lin

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Salmon for films 4 and 5 (15% tocopherol and 10% tocopherol + MMT15A) showed low values of TBARS in relation to the control sample until the sixth day of packaging, with higher increase at the eighth day (Table ). Levels of TBARS above 2.0 mg MDA/kg are associated with rancid odour and taste in fish . Only these two treatments, films 4 and 5 stored for 8 days, showed values of TBARS above 2.0 mg MDA/kg.…”

Section: Resultsmentioning

confidence: 87%

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

et al. 2018

View full text Add to dashboard Cite

Fat‐rich fish such as salmon are highly susceptible to lipid oxidation, which affects the quality of the product. The compound α‐tocopherol is widely used as an antioxidant added directly to food or through the incorporation in active packaging besides having activity of vitamin E, which is an essential nutrient to the human body absorbed from food. The objective of this paper was to evaluate the montmorillonite (MMT15A) and α‐tocopherol migration potential and antioxidant effect of chitosan/MMT15A/α‐tocopherol active films on reduction of lipid oxidation in fresh salmon. Chitosan films incorporated with MMT15A (0 and 1 g/100 g) and α‐tocopherol (0, 10, and 15 g/100 g) were applied on the fresh salmon for 8 days. Samples of salmon wrapped in films 3 and 6 (10% tocopherol and 1% MMT15A + 15%tocopherol, respectively) showed the lower values of thiobarbituric acid reactive substances (TBARS) at eighth storage day at 4°C. Film 6 (1% MMT15A and 15% tocopherol) showed better result on reduction in water vapour transmission rate (WVTR) and controlled release of tocopherol. All the films containing MMT15A presented migration of minerals (Mg and Si) for the salmon during the 8 days. Thus, the use of this film for release of active substances is a promising alternative for application as food packaging in order to obtain nutritionally fortified foods and inhibit oxidation reactions.

show abstract

“…The combined use of slurry ice and ozone reduced the growth of mesophilic bacteria after 12 days of storage. Other authors, such as Blogoslawski and Stewart (), Campos et al (), Crowe et al (), Gelman, Sachs, Khanin, Drabkin, and Glatman (), Pastoriza et al (), and Zhao et al (in press) also report the reduction of the bacteria contamination in ozone‐treated fishing products. Thus, comparing our results with the data found in the literature, it is observed that treatment with ozonated water was satisfactory in reducing microbial load.…”

Section: Discussionmentioning

confidence: 91%

Effect of aqueous ozone on microbial and physicochemical quality of Nile tilapia processing

Silva

Gonçalves

2017

J Food Process Preserv

View full text Add to dashboard Cite

The efficiency of ozonated water as a disinfectant for removing microorganisms in freshwater fish was investigated. Nile tilapia samples (whole and fillets) were immersed in cold water (11°C), without ozone (0 ppm—control) and with ozone (0.5, 1.0, 1.5 ppm) for 0, 5, 10, and 15 min. Microbiological and physicochemical parameters were evaluated. The most efficient ozone concentration to reduce microbiological contamination of the whole tilapia was 1.5 ppm (88.25% of reduction) at 15 min of contact. Ozonated water at 1 and 1.5 ppm showed the greatest reduction (77.2 and 79.49%, respectively) in the fillet treatment. Neither the pH nor the color of fillets was influenced by ozonated water treatment; however, a small triggering of lipid oxidation process was observed by the increase in the TBARS value. These results prove that ozonated water was effective in reducing the microbial load and maintain the quality of fish, with low cost. Practical applications As an environmentally friendly disinfectant, ozone now is being studied as an alternative to chlorine sanitizers in many segments of the food industry. The use of ozone as a superficial disinfectant of meat surfaces has been reported in the fish industry. Few studies on the use of ozone in farmed freshwater fish have been reported. Ozonated water treatments improve the quality and extend the shelf life of fish. We evaluated and proved the microbial efficiency of ozonated water during Nile tilapia processing, and indicate that fillet quality was not adversely affected by ozone treatment.

show abstract

Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets

Cited by 65 publications

References 18 publications

Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta)

Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta)

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

Effect of aqueous ozone on microbial and physicochemical quality of Nile tilapia processing

Contact Info

Product

Resources

About