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- Title
EFFECTS OF OZONIZED FLAKE ICE ON SENSORY AND MICROBIOLOGICAL QUALITY OF PAGELLUS ERYTHRINUS.
- Authors
COSTANZO, N.; SARNO, E.; SANTORO, A. M. L.
- Abstract
To investigate the efficacy of ozone combined with both water and ice on the quality loss of Pagellus erithrynus during a 16-day chilling period, a total of 72 samples were collected and analysed. Sensory and microbiological analyses (skin and muscle) were carried out after 0, 3, 5, 7, 10, 12, 14 and 16 days. Collected samples were stored under flake ice (control batch), pre-treated with ozonized water (water ozone batch) and stored under ozonized flake ice (ozone batch). The highest freshness category up to 5 days and the best antimicrobial success (lower than 5 Log CFU per cm²/g up to 16 days) were found in the ozone batch. The use of ozonized flake ice might represent a useful tool to enhance the shelf-life of fresh Pagellus erithrynus.
- Subjects
PAGELLUS erythrinus; FOOD quality; ICE; FOOD microbiology; TASTE testing of food; PHYSIOLOGICAL effects of ozone; FOOD storage; SHELF-life dating of food
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, Vol 26, Issue 2, p148
- ISSN
1120-1770
- Publication type
Article