Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration

Abstract

This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (p < 0.05) delayed the stack of TVC, Enterobacteriaceae, Pseudomonas, lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria (HSPB) during the storage of catfish fillets. The sequencing results reflected that the dominant were Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria at the phylum level, and the dominant were Acinetobacter, Pseudomonas, Lelliottia, Serratia, Shewanella, Yersinia, and Aeromonas at the genus level. The dominant was Acinetobacter in initial storage, while Pseudomonas and Shewanella were in anaphase storage. Based on the TVC and TVBN, the shelf life of catfish fillets was extended by at least 3 days compared to the control. In short, the combination of ozone water and ultra-high-pressure processing is a favorable strategy to control microbial quality and delay lipid oxidation during catfish storage.

Effect of aqueous ozone treatment on some quality changes of vacuum-packed meagre (Argyrosomus regius) fillets

“…Studies have shown that ozone application in seafood extends shelf life and preserves sensory quality. Ling et al 30 examined the changes occurring during the storage of ultra-high pressure combined with ozone water in catfish fillets under refrigerator conditions. The researchers reported that total demerit points increased in all groups during storage.…”

“…This is thought to be due to the bleaching effect of ozone. 30 Similarly, in a study conducted on minimally ozone-treated fresh shrimp, 100mg/h ozone-treated samples were stored in ice for 10 days. The researchers reported that the L values of minimal ozone-treated fresh shrimp on the 10th day of storage were higher than the control group, although they did not report a statistically significant difference.…”

Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel

“…TVB-N was measured by the Kjeldahl method ( Ling et al, 2022 ). Samples (10 ± 0.001 g) were added into 75 mL distilled water, then homogenized with a homogenizer (clapping stomacher SH-400A, Shanghai Hegong Scientific Instrument Co., Ltd. China).…”

“…The bacterial suspension (1 mL) diluted 2–3 times was put into an aseptic petri dish and spread evenly on plate count agar. The plates were inverted in a 30 °C incubator for 72 h and then counted ( Ling et al, 2022 ).…”