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Abstract:

The use of ozonised slurry ice was investigated as a new refrigeration system for the storage of farmed turbot (Psetta maxima). With this purpose in mind, an ozone generator device was coupled to a slurry ice system working subzero at -1.5°C. The ozone concentration was adjusted to a redox potential of 700 mV, and the slurry ice biphasic mixture was prepared at a 40% ice/60% water ratio and 3.3% salinity. Certain biochemical parameters indicative of fish freshness, such as the rate of nucleotide degradation or TMA-N formation, were not significantly affected by the presence of ozone in the slurry ice mixture. However, storage in ozonised slurry ice significantly slowed down the mechanisms responsible for lipid hydrolysis and lipid oxidation in farmed turbot. Storage in ozonised slurry ice also led to significantly (p < 0.05) lower counts of both total aerobes and psychrotrophic bacteria in both turbot muscle and skin, as compared with the control batch stored without ozone. Sensory analyses confirmed an extended shelf life of turbot specimens stored in ozonised slurry ice; these maintaining "A" sensory quality up to day 14, while the counterpart batch stored in slurry ice kept this quality only up to day 7. The combination of ozone and slurry ice may be recommended for the chilling and storage of farmed turbot with a view to extending its shelf-life. © 2005 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
Autor:Campos, C.A.; Losada, V.; Rodríguez, Ó.; Aubourg, S.P.; Barros-Velázquez, J.
Filiación:Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, E-27002 Lugo, Spain
Department of Industries, School of Exact and Natural Sciences, University of Buenos Aires, 1428 Buenos Aires, Argentina
Department of Seafood Chemistry, Institute for Marine Research (IIM-CSIC), C/Eduardo Cabello 6, E-36208 Vigo, Spain
Palabras clave:Chilled storage; Ozone; Quality; Shelf life; Slurry ice; Turbot; ice; lipid; nucleotide; ozone; water; animal tissue; article; bacterium; comparative study; concentration (parameters); controlled study; food freezing; food storage; generator; lipid hydrolysis; lipid oxidation; muscle; nonhuman; oxidation reduction potential; pisciculture; protein degradation; Psetta maxima; salinity; sensory analysis; shelf life; skin; temperature; turbot; Animalia; Bacteria (microorganisms); Scophthalmus maximus
Año:2006
Volumen:97
Número:2
Página de inicio:223
Página de fin:230
DOI: http://dx.doi.org/10.1016/j.foodchem.2005.03.040
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:lipid, 66455-18-3; ozone, 10028-15-6; water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v97_n2_p223_Campos

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Citas:

---------- APA ----------
Campos, C.A., Losada, V., Rodríguez, Ó., Aubourg, S.P. & Barros-Velázquez, J. (2006) . Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima). Food Chemistry, 97(2), 223-230.
http://dx.doi.org/10.1016/j.foodchem.2005.03.040
---------- CHICAGO ----------
Campos, C.A., Losada, V., Rodríguez, Ó., Aubourg, S.P., Barros-Velázquez, J. "Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)" . Food Chemistry 97, no. 2 (2006) : 223-230.
http://dx.doi.org/10.1016/j.foodchem.2005.03.040
---------- MLA ----------
Campos, C.A., Losada, V., Rodríguez, Ó., Aubourg, S.P., Barros-Velázquez, J. "Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)" . Food Chemistry, vol. 97, no. 2, 2006, pp. 223-230.
http://dx.doi.org/10.1016/j.foodchem.2005.03.040
---------- VANCOUVER ----------
Campos, C.A., Losada, V., Rodríguez, Ó., Aubourg, S.P., Barros-Velázquez, J. Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima). Food Chem. 2006;97(2):223-230.
http://dx.doi.org/10.1016/j.foodchem.2005.03.040