To investigate the efficacy of ozone combined with both water and ice on the quality loss of Pagelluserithrynus 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-treatedwith ozonized water (water ozone batch) and stored under ozonized flake ice (ozone batch). Thehighest freshness category up to 5 days and the best antimicrobial success (lower than 5 Log CFUper cm2/gr-1 up to 16 days) were found in the ozone batch. The use of ozonized flake ice shouldrepresent a useful tool to enhance the shelf-life of fresh Pagellus erithrynus.
|Titolo:||Effects of ozonized flake ice on sensory and microbiological quality of Pagellus erythrinus|
COSTANZO, Nicola (Corresponding)
|Data di pubblicazione:||2014|
|Appare nelle tipologie:||1.1 Articolo in rivista|