Vedecký časopis

Journal of Food and Nutrition Research
Online First Articles

Okpala, C. O. R.
Changes in some biochemical and microbiological properties of ozone-processed shrimp: Effects of increased ozone discharge combined with iced storage

Charles Odilichukwu R. Okpala, School of Science, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia; Educare and Skills Training Network, Green Lane - Middlesex HA8 8EJ, United Kingdom. E-mail: charlesokpala@gmail.com

Received 13 September 2017; 1st revised 7 November 2017; 2nd revised 28 November 2017; accepted 6 December 2017

Súhrn: Domestic facilities that discharge ozone gas, which is purposed to sanitize fresh foods, are increasingly retailed in many parts of the globe. However, only a few studies to-date have reported the food technological thrust. Herein, changes in some biochemical and microbial properties of ozone-processed shrimp as affected by increased ozone exposures (delivered via commercially-available domestic facility) combined with iced storage were investigated. Biochemical parameters involved pH, water activity (aw) and lipid oxidation in terms of thiobarbituric acid (TBA) whereas microbial parameter was in terms of aerobic plate count (APC). Increased ozone exposures would produce infrequent yet statistically significant decreases in APC and TBA with some variations in aw and pH (P < 0.05). Despite the antimicrobial efficacy of ozone processing that seemed accentuated by ozone solubility vis-a-vis microbial proliferation, the time to apply increasing ozone exposures might have contributed in determining the degree of differences in APC and TBA in processed shrimp with iced storage. As some tested parameters correlated remarkably, some would particularly differ by regression directions (that is, either positive or negative). Overall, the applied increased ozone exposures combined with iced storage produced noticeable effects on the (abovementioned) tested biochemical and microbiological properties of studied shrimp samples.

Kľúčové slová: ozone processing; domestic ozone facility; crustacea shrimp; iced storage; quality preservation