Effects of Ozonated Water Treatment on Physico-chemical, Microbiological and Sensory Characteristics Changes of Nile Tilapia (Oreochromis niloticus) Fillets during Storage in Ice. (2nd September 2020)

• Record Type: Journal Article
• Authors: Zhao, Yongqiang; Yang, Shaoling; Yang, Xianqing; Li, Laihao; Hao, Shuxian; Cen, Jianwei; Wei, Ya; Li, Chunsheng; Zhang, Hongjie
• Is Part Of: Ozone: science and engineering. Volume 42:Number 5(2020)
• Page Start: 408
• Page End: 419
• Publication Date: 2020-09-02
• Subjects: Oreochromis niloticus -- shelf life -- ice storage -- ozonated water -- quality changes; Ozone -- Periodicals; 665.89
• DOI: 10.1080/01919512.2019.1688133
• Languages: English
• ISSNs: 0191-9512

Abstract

ABSTRACT: Quality changes in commercial-sized Nile tilapia fillets sterilized by 4.0 mg/L ozonated water for 30-min and stored in ice for 18 days were evaluated. Malondialdehyde content increased from 1.54 ± 0.06 to 1.94 ± 0.14 nmol/mgprot after treatment at day 18, while drip loss rate, lightness, chroma, whiteness index and whilst hue values in the treated group were significantly higher ( P < .05). These changes indicated that treatment had some adverse effects on fillet quality. Total volatile basic nitrogen (TVB-N) decreased from 27.67 ± 1.39 to 22.79 ± 2.77 mg/100g after 18 days storage. Hardness and chewiness increased from 73.78 ± 10.78 to 81.44 ± 16.54 g and 45.61 ± 14.81 to 49.85 ± 13.52 g mm respectively by the treatment at day 0. Besides, pH showed no significant differences between both groups throughout the storage period. Based on microbiological analysis and sensory evaluation, the shelf-life of treated and control fillets was 14 and 11 days, respectively. The results of this study indicate that ozonated water treatment is effective in enhancing textural properties, reducing total viable counts and extending shelf-life during ice storage.