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

Manousaridis, G.; Nerantzaki, Alexandra; Paleologos, Evangelos K.; Tsiotsias, Arsenis; Savvaidis, Ioannis N.; Kontominas, Michael G.

doi:10.1016/j.fm.2004.06.003

Cited by 134 publications

(83 citation statements)

References 31 publications

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“…Similarly, in the present study control group samples and samples pretreated with lactic acid and chitosan had TMA-N less than 5 mg N 100 g -1 after 11 days of storage. Manousaridis et al 4 reported that TMA-N 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 samples ozonated for 60 and 90 min, respectively, on day 12 of storage.…”

Section: Discussionmentioning

confidence: 96%

“…The present study showed that pH value of control group mussels was unacceptable as 5.02 at the 4 th day and was 4.54 at the end of the storage. On the other hand, Manousaridis et al 4 reported that an attempt to correlate changes in pH to the sensory quality of mussels was unsuccessful and that pH is not useful as a quality index.…”

Section: Discussionmentioning

confidence: 99%

“…Many methods have been developed to prolong the shelf-life of fishery products to reduce bacteria counts and to maintain quality of products such as cold shock, freezing, ultraviolet irradiation, salt treatment, storing at low temperatures, modified atmosphere packaging, decontaminating by using chitosan, chlorine, organic acids, sodium lactate, sodium acetate, nisin, ozone and chloroform [3][4][5] . The most widely used chemical decontaminants in the meat industry are organic acids 6 .…”

Section: Introductionmentioning

confidence: 99%

“…The other decontaminant that is used in the seafood to reduce bacterial count is chitosan. Chitosan is a β (1)(2)(3)(4) linked N-acetyl-Dglucosamine polymer. It is derived by deacetylation of chitin, a major component of the shells of crustaceans such as crab, shrimp and crawfish 9,10 .…”

Section: Introductionmentioning

confidence: 99%

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Effects of Chitosan and Lactic Acid Immersion on the Mussels’ Quality Changes During the Refrigerated Storage

Gülel¹,

Gücükoğlu²,

Cadirci³

et al. 2013

Kafkas Univ Vet Fak Derg

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The objective of this study was to determine the effects of different pretreatment agents such as chitosan (0.5% (w/v), pH 2.9-3.2) and lactic acid (0.5% (v/v), pH 2.5-2.7) on the chemical and sensory qualities of mussels stored at 4ºC. Mussels were dipped in 100 mL of 0.5% solution of lactic acid (v/v) and chitosan (w/v) at room temperature (22ºC) for 15 min. Mussels from the control group were dipped in 100 mL of sterile distiled water (2% NaCl) without chitosan and lactic acid. Treatment of mussels with lactic acid and chitosan at the beginning of the experiment (day 0) for 15 min reduced bacterial counts of total aerobic mesophilic bacteria (0.53-1.07 log) psychrotrophic bacteria (0.11-0.13 log), Lactobacillus spp. (0.46-1.30 log), Enterobacteriaceae (0.43-0.48 log) and coliform bacteria (0.52-0.66 log). Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethylamine nitrogen (TMA-N) and histamine values of control group mussels were increased from (day 0) 13.1 mg N 100 g , 4.86 mg N 100 g -1 and 7.75 ppm at the end of the storage period (day 11), respectively (P<0.05). The results indicated that shelf-life of mussels stored at 4ºC were limited to 4 days in the control group. However, mussels pretreated with lactic acid and chitosan were stored for 6-7 days and the shelf-life of mussels was extended for ca. 2-3 days, as compared with the control group (P<0.05).

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Chitosan and Lactic Acid Immersion on the Mussels’ Quality Changes During the Refrigerated Storage

Gülel¹,

Gücükoğlu²,

Cadirci³

et al. 2013

Kafkas Univ Vet Fak Derg

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“…O tratamento de alimentos com ozônio e ultra-som é citado por vários autores como não interferindo na avaliação sensorial, como Oliveira (2005), tratando tilápias com ozônio e ultra-som; Veiga (2003), tratando carcaças de frango também com ozônio e ultra-som; Manousaridis et al (2005), tratando moluscos com ozônio; Wang et al (2004), tratando coentro com ozônio; entre outros.…”

Section: Análises Sensoriaisunclassified

Ozônio e ultra-som: processos alternativos para o tratamento do café despolpado

Nascimento¹,

Lima²,

Picolli³

et al. 2008

Ciênc. Tecnol. Aliment.

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Cada vez mais se intensifica a demanda por produtos com qualidade diferenciada. O café, por ser um produto consumido mundialmente, tem sua produção vista com atenção e regulamentada por órgãos certificadores, que buscam qualidade não só do produto em si, mas também de onde, como e por quem é produzido. Sabe-se que o café, para ter qualidade assegurada, depende de vários fatores que se estendem desde o local de plantio até o seu consumo.Desse modo, o café de qualidade depende de muitos fatores, tais como: boas práticas agrícolas, de processamento, de beneficiamento, de armazenamento, de transporte, de industrialização e de consumo.O café despolpado é um tipo de café especial, apreciado em alguns países do primeiro mundo, que se certificam da qualidade do mesmo para o adquirirem, impondo limites de tolerância cada vez mais restritos. Assim, o café deve ser homogêneo, com características bem definidas de sabor, corpo, doçura, acidez, entre outras, e principalmente deve ser seguro em relação ao seu consumo.O café não é considerado um alimento nutritivo, mas devese observar que depois da água é o líquido mais ingerido no pla- AbstractThere is a growing interest in technologies that improve food quality, as well as food safety aspects. After water, coffee is the most consumed beverage in the planet, with a rising demand for special types, such as fermented coffee, in some importing countries. This type of coffee is obtained by removing the mucilage, submitting the coffee to fermentation, a process that varies with the climate and the associated natural micro-organisms, among other factors, and that can lead to detrimental effects to the quality of the product and to the health of consumers. Thus, it is necessary to investigate new technologies that can help obtain better standardized products, of higher quality and that offer greater food safety. Ozone and ultrasound are technologies used in various areas, with great flexibility and promising results in the production and treatment of an infinity of food products. The potent oxidant and antimicrobial characteristics of both are well-known, however, their mechanisms are still not clearly understood when used in live tissues. Their effects on the various quality parameters must be studied, understood and adjusted, before widespread use in the food industry. In the present paper, ozone or ultrasound were applied as pre-treatments before coffee fermentation, demonstrating their efficacy in improving food safety of the fermented coffee, without perceptible changes in the quality of the beverage. Keywords: fermented coffee; ozone; ultrasound; quality; sensorial. ResumoHá um crescente interesse em tecnologias que melhorem a qualidade dos alimentos, bem como o aspecto segurança alimentar. Após a água, o café é a bebida mais consumida no planeta, existindo uma demanda crescente por tipos especiais em alguns países importadores, como o café despolpado. Este tipo é obtido pela remoção da mucilagem, ao se submeter o café à fermentação, cujo processo varia com o clima e a microbio...

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