Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage?

Among researchers worldwide, the combination of preservation methods aimed to achieve improved effects on microbial inactivation of seafood products is an area of research receiving increasing interest. Globally also, the demand for high quality minimally processed food products are on the increase....

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Bibliographic Details
Published in:Procedia food science 2016, Vol.7, p.47-52
Main Authors: Okpala, Charles Odilichukwu R., Bono, Gioacchino, Falsone, Fabio, Cani, Maria Valentina, Scannella, Danilo, Di Maio, Federico
Format: Article
Language:English
Subjects:
Aerobic microbial inactivation kinetics
Minimal ozone discharge
Ozone efficacy
Shrimp
Storage time
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Summary:Among researchers worldwide, the combination of preservation methods aimed to achieve improved effects on microbial inactivation of seafood products is an area of research receiving increasing interest. Globally also, the demand for high quality minimally processed food products are on the increase. Ozone treatment, three decade – long declared ‘Generally Recognized As Safe’ and approved as food contact sanitizing agent has evolved up to recent times where it assumes the likes of domestic food-processing facilities manufactured with environment-friendly status ensuring consumer safety. On the other hand, the subject of inactivation kinetics of seafood microorganisms following ozone treatment is still under debate. Furthermore, kinetic models remain the economical and quick approach to predict the preservation parameters. Nevertheless, there is paucity of information regards aerobic microbial inactivation of crustacean product arising from fixed minimal ozone discharge. Is the phenomenon of aerobic microbial inactivation kinetics of shrimp product subject to a fixed minimal ozone discharge during iced storage a fact or fib? To answer this, the aerobic microbial inactivation kinetics of shrimp during iced storage of up to 11 days was inspected. The process conditions comprised of a fixed ozone concentration of 100mg/h minimally discharged at wash time of 1min as well as iced storage of up to 11 days. Minimal ozone treatment was applied either prior to or during iced storage situations. Aerobic microbial inactivation presented significant effects during iced storage (P
ISSN:2211-601X
2211-601X
DOI:10.1016/j.profoo.2016.02.084