Effect of Ultrasound Combined with Ozone Water Pretreatment on the Bacterial Communities and the Physicochemical Properties of Red Swamp Crayfish Meat (Procambarus clarkii)

Wang, Lan; Shi, Liu; Chen, Jiao; Qiao, Yu; Wu, Wenjing; Li, Xin; Wang, Jun; Ding, Anzi; Liao, Li; Xiong, Guangquan

doi:10.1007/s11947-020-02518-6

Cited by 2 publications

(1 citation statement)

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“…Compared with the control, ozone water reduced the TVC of tilapia fillets by 79.49% [ 32 ]. The microbial load of crayfish treated with ozone was significantly reduced [ 33 , 34 ]. Similarly, on day 0, the MVC of samples treated with ozone water was less than 1.40 log CFU/g, which was significantly lower than that of the control (2.97 log CFU/g) [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

Microbial Evaluation of Ozone Water Combined with Ultrasound Cleaning on Crayfish (Procambarus clarkii)

Ling

Tan

Shen

et al. 2022

Foods

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The effects of ozone water (OW) and ultrasound cleaning (UL) on microbial community diversity of crayfish were studied through microbial viable count and 16S rRNA gene sequencing. The results showed that compared with the control (CK), the ozone water combined with ultrasound cleaning (OCU) showed a significant reduction (p < 0.05) in total viable count (TVC), psychrophilic viable count (PVC), mesophilic viable count (MVC), Pseudomonas, hydrogen sulfide-producing bacteria (HSPB), molds and yeasts. Concretely, the TVC of the CK, OW, UL and OCU were 5.09, 4.55, 4.32 and 4.06 log CFU/g, respectively. The dominant bacterium in untreated crayfish was Chryseobacterium, and its relative abundance was reduced by combined treatment. Color measurement and sensory evaluation suggested that a satisfactory sensory experience could be obtained on the crayfish applied with OCU. In brief, OCU could be used as a cleaning strategy to control the microbial quality of crayfish and have no influence on its quality.

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