Effects of ozonation on microbiological, chemical and sensory attributes of vacuum-packaged rainbow trout stored at 4 +/- 0.5 degrees C
| dc.contributor.author | Nerantzaki, A. | en |
| dc.contributor.author | Tsiotsias, A. | en |
| dc.contributor.author | Paleologos, E. K. | en |
| dc.contributor.author | Savvaidis, I. N. | en |
| dc.contributor.author | Bezirtzoglou, E. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:57:21Z | |
| dc.date.available | 2015-11-24T16:57:21Z | |
| dc.identifier.issn | 1438-2377 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10571 | |
| dc.rights | Default Licence | - |
| dc.title | Effects of ozonation on microbiological, chemical and sensory attributes of vacuum-packaged rainbow trout stored at 4 +/- 0.5 degrees C | en |
| heal.abstract | The effects of ozone in aqueous solution on the shelf life of whole, vacuum-packaged rainbow trout, stored under refrigeration (4 +/- 0.5 degrees C) were studied by monitoring the microbiological, chemical and sensory changes for a period of 15 days. Vacuum-packaged non-ozonated trout served as the control sample. Ozonation affected populations of bacteria namely, mesophilic aerobic bacteria, Pseudomonas spp. and H2S-producing bacteria until day 11 of storage, Brochothrix thermosphacta, lactic acid bacteria and Enterobacteriaceae until day 8 of storage. Trimethylamine (TMA) values of all rainbow trout samples remained low (< 3 mg N/100 g) until day 11 of storage, and then increased to 12.2, 8.9 and 4.7 mg N/100 g for the control and the samples ozonated for 60 and 90 min, respectively on day 15 of storage. Total volatile basic nitrogen (TVB-N) values remained relatively constant (20-25 mg N/100 g) until day 11 of storage, but increased to 61.1, 37.6 and 39.4 mg N/100 g flesh for the control and ozonated specimen for 60 and 90 min, respectively on day 15 of storage. Thiobarbituric acid (TBA) values remained relatively constant (1-3 mg MA/kg flesh) until day 12 of storage but increased to 8.4, 6.4 and 3.8 mg MA/kg flesh on day 15 of storage for the control and the ozonated trout for 60 and 90 min, respectively. Sensory evaluation (odor, taste and texture) of cooked rainbow trout showed a very good correlation with bacterial populations. On the basis of both sensory and microbiological data, a shelf life of 10 and 12 days was obtained for ozonated, vacuum-packaged and refrigerated rainbow trout at 60 and 90 min, respectively. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | DOI 10.1007/s00217-005-0042-x | - |
| heal.identifier.secondary | <Go to ISI>://000233043000015 | - |
| heal.identifier.secondary | http://www.springerlink.com/content/l1721705222h72r0/fulltext.pdf | - |
| heal.journalName | European Food Research and Technology | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2005 | - |
| heal.publisher | Springer-Verlag | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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