Effect of ozone on microbial, chemical and sensory attributes of shucked mussels

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dc.contributor.authorManousaridis, G.en
dc.contributor.authorNerantzaki, A.en
dc.contributor.authorPaleologos, E. K.en
dc.contributor.authorTsiotsias, A.en
dc.contributor.authorSavvaidis, I. N.en
dc.contributor.authorKontominas, M. G.en
dc.date.accessioned2015-11-24T16:57:02Z
dc.date.available2015-11-24T16:57:02Z
dc.identifier.issn0740-0020-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/10525
dc.rightsDefault Licence-
dc.subjectmusselsen
dc.subjectpreservationen
dc.subjectozonationen
dc.subjectozonated wateren
dc.subjectsparus-aurataen
dc.subjectice storageen
dc.subjectfishen
dc.subjectirradiationen
dc.subjectmeaten
dc.subjectmicroorganismsen
dc.subjectpoultryen
dc.subjectqualityen
dc.subjectdisinfectionen
dc.titleEffect of ozone on microbial, chemical and sensory attributes of shucked musselsen
heal.abstractThe effect of ozonation in aqueous solution (O-3 concentration = 1 mg/l, time of ozonation: 60 and 90 min) on the shelf-life of shucked, vacuum-packaged mussels, stored under refrigeration was studied by monitoring the microbiological, chemical and sensory changes occurring in mussel samples, for a period of 12 days. Non-ozonated vacuum-packaged mussels served as the control sample. Ozonation affected populations of bacteria namely, aerobic plate count (APC) (0.7-2.1 log cycle reduction), Pseudomonas spp. (0.5-1.1 log cycle reduction) and H2S-producing bacteria (1.1-2.5 log cycle reduction), Brochothrix thermosphacta (0.3-1.4 log cycle reduction), lactic acid bacteria (0.3-0.8 log cycle reduction) and Enterobacteriaceae (0.5-1.5 log cycle reduction). The effect of ozonation was more pronounced at the longer time of ozonation. Of the chemical indicators of spoilage monitored, trimethylamine values of all mussel samples remained relatively low throughout the entire storage period, attaining values of 7.5, 6.0 and 6.4 mg N/100 g for the control and ozonated for 60 and 90 min samples, respectively, on day 12 of storage. Total volatile basic nitrogen (TVB-N) values similarly remained relatively low (less than or equal to 20 mg N/100 g) until day 6 of storage, and increased to 31.9, 24.2 and 26.9 mg N/100 g mussel meat for the control and ozonated for 60 and 90 min samples, respectively, on day 12 of storage. Initial TBA values were surprisingly high (30-35 mg MA/kg) and decreased to 23.0, 21.7 and 13.3 mg MA/kg mussel meat on day 12 of storage for the control and the ozonated for 60 and 90 min samples, respectively. Sensory evaluation (odor, taste and texture) of cooked mussels showed a good correlation with bacterial Populations. On the basis of sensory analyses, a shelf-life of 12 days was obtained for vacuum-packaged mussels ozonated for 90 min as compared to a shelf-life of 9 days for the control sample. (C) 2004 Elsevier Ltd. All rights reserved.en
heal.accesscampus-
heal.fullTextAvailabilityTRUE-
heal.identifier.primaryDoi 10.1016/J.Fm.2004.06.003-
heal.identifier.secondary<Go to ISI>://000225615400001-
heal.identifier.secondaryhttp://ac.els-cdn.com/S0740002004000814/1-s2.0-S0740002004000814-main.pdf?_tid=b8acd649ac51dbf3800b33a9e518aeab&acdnat=1333040013_0c1a09ed3ca5e74466b7ac7419090c5f-
heal.journalNameFood Microbiologyen
heal.journalTypepeer reviewed-
heal.languageen-
heal.publicationDate2005-
heal.publisherElsevieren
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.typejournalArticle-
heal.type.elΆρθρο Περιοδικούel
heal.type.enJournal articleen

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