Influence of Ozone, Hydrogen Peroxide, or Salt on Microbial Profile, TBARS and Color of Channel Catfish Fillets

Abstract

Channel catfish (Ictalurus punctatus) fillets were treated with hydrogen peroxide (HP), ozonated water (OZ), and ascorbic acid plus salt (AS) or salt solution (BR). All treatments except AS decreased (p Յ Յ Յ Յ Յ 0.05) Aeromonas, while OZ did not decrease Staphylococcus and Acinetobacter. All treatments except 5 ppm OZ reduced (p Յ Յ Յ Յ Յ 0.05) initial TCC and PPC. At 0.7% HP, BR, and 10 ppm OZ fillets showed odor spoilage after 8, 10 and 10.5 d, respectively. Fillets treated with HP, OZ, and BR had higher (p Յ Յ Յ Յ Յ 0.05) TBARs than control fillets. HP treated fillets had lower (p Յ Յ Յ Յ Յ 0.05) Hunter 'L' values, while BR treated fillets had higher 'a' and lower (p Յ Յ Յ Յ Յ 0.05) Hunter 'L', 'b', and SI values than controls.

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

“…At both ozone concentrations, the residual antimicrobial effectiveness of ozone against bacterial populations on treated samples was limited to <6 days storage at 4 C after which time counts on all treated samples and the controls exceeded the estimated microbial limit of acceptability (6 log 10 CFU/g) for chilled seafood (Mol, Erkan, Ucok, & Tosun, 2007). Microbial reductions in aerobic populations following aqueous application of ozone were similar to the efficacy of ozone dips and washes reported by Chen et al (1992) on shrimp meat, Kim et al (2000) on catfish fillets, and Crapo et al (2004) on salmon roe and fillets. Similarly, in comparison of ozone's antimicrobial efficacy when applied to other protein-rich foods, reductions of only 1.3 log 10 CFU/g were observed on beef carcasses treated with 2.3 mg/L aqueous ozone (Reagen et al, 1996) whereas reductions of 0.57 log 10 CFU/g were observed in ground meat samples treated with 1% ozonated water (Stivarius, Pohlman, McElyea, & Apple, 2002).…”

“…In contrast, Chen, Huang, Moody, and Jiang (1992) reported minimal microbial reductions (<1.0 log) on shrimp meat inoculated with nine different bacterial cultures following exposure to ozone dips of varying concentrations (1.25e4.5 mg/L). Similarly, Kim, Silva, Chamul, and Chen (2000) and Crapo, Himelbloom, Vitt, and Pederson (2004) also reported minimal log reductions (<1.0 log) in psychrotrophic plate count of catfish tumbled in 10 mg/L ozone solutions and in Listeria innocua on salmon fillets treated with ozone washes and sprays of up to1.5 mg/L ozone, respectively; furthermore, treated fillets in both studies exhibited significant lipid oxidation as a result of ozone treatment. Such oxidation of seafood lipids not only limits shelf-life, but lipid oxidation can also result in diminished nutritive quality of omega-3 fatty acids abundant in certain cold water species including salmon.…”

Potencialidades do uso do ozônio no processamento de alimentos

“…A combinação de gelo fluido ozonizado também permitiu um melhor controle do pH e da formação de N-TMA. Kim et al (2000) avaliaram a eficiência da aplicação em meio aquoso do ozônio, do peróxido de hidrogênio e do ácido ascórbico em solução salina sobre files de peixes. Os resultados mostraram que todos os tratamentos suprimiram o número inicial de coliformes totais e aeróbios psicrotróficos.…”

Ozone: an emerging technology for the seafood industry

“…On the basis of the results, the combined use of ozone and slurry ice may be recommended for the refrigerated storage of turbot and other flat fish species (Brooks and Pierce, 1990;Campos et al, 2006). Ozone has been traditionally used as a disinfectant for fresh water aquaculture systems: in the treatment of fish and egg's disinfection; sterilization of the water (improve water quality); decomposition of the odorous compounds (geosmin and 2-methyllisoborneol, 2-MIB) in natural waters; and its applications for improving the sensory quality and shelf life of fish have been described recently (Brooks and Pierce, 1990;Morioka et al, 1993;Kötters et al, 1997;Yousef and Dave, 1999;Silva, Chamul and Chen, 2000;King, 2001;Campos et al, 2005;Campos et al, 2006).…”