Use of sterile and ozonized water as a strategy to stabilize the quality of stored refrigerated fresh fish

Food Control

Volumn 19, Issue 8, 2008, Pages 772-780

  Pastoriza, Laura ^a   Bernárdez, Marta ^a   Sampedro, Gabriel ^a   Cabo, Marta L ^a   Herrera, Juan J R ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Hake; Ice; Ozone

Indexed keywords

MERLUCCIUS MERLUCCIUS; REXEA SOLANDRI;

EID: 40249085784     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.08.003     Document Type: Article

References (44)

1. Alasalvar C., Taylor K.D.A., Öksüz A., and Alexis M. Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax). Journal of Food Science 9 (2002) 3220-3226
2. Antonacopoulos N. Verbesserte apparatur zur quantitative destillation wasserdampfflüchtiger stoffe. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 113 (1960) 113-116
3. Bader H., and Hoigné J. Deternination of ozone in water by the indigo method. Water Research 15 (1981) 449
4. Baixas-Nogueras S., Bover-Cid S., Veciana-Nogués T., Nunes M.L., and Vidal-Carou M.C. Development of quality index method to evaluate freshness in mediterranean hake (Merluccius merluccius). Journal of Food Science 68 3 (2003) 1067-1071
5. BOE. (1991). Ministerio de Sanidad y Consumo. Orden de 2 de agosto de 1991 por la que se aprueban las normas microbiologicas, los limites de contenido en metales pesados y los metodos analíticos para la determinacion de metales pesados para los productos de la pesca y de la acuicultura. R.D, 1521.
6. Cheuk W.L., Finne G., and Nickelson R. Stability of adenosine deaminase and adenosine monophosphatase deaminase during ice storage of pink and brown shrimp from the Gulf of Mexico. Journal of Food Science 44 (1979) 1625-1628
7. Connell J.J. Control of fish quality. Osney meat (1995), Fishing News (Books) Ltd, Oxford
8. Council Regulation (EC) Nr 2406/96 of 26 November 1996. Laying down common marketing standards for certain fishery products. Official Journal of the European Communities, Nr L-334/2.
9. Crapo Ch., Himelbloom B., Vitt S., and Pedersen L. Ozone efficacy as a bactericide in seafood processing. Journal of Aquatic Food Product Technology 13 (2004) 111-123
10. Dalgard P. Freshness, quality and safety in seafoods F-FE 380 A/00. Flair Flow Europe Technical Manual (2000)
11. Dondo A.C., Nachtman C., Doglione L., Rosso A., and Genetti A. Foods: Their preservation by combined use of refrigeration and ozone. Ingegneria Alimentare le Conserve Animali 8 3 (1992) 16-25
12. Dosti B., Guzel-Seydim Z., and Greene A.K. Effectiveness of ozone, heat and chlorine for destroying common food spoilage bacteria in synthetic media and biofilms. International Journal of Dairy Technology 58 (2005) 19-24
13. Dyer W.J. Amines in fish muscle 1. Colorimetric determination of trimethylamine as the picrate salt. Journal of the Fisheries Research Board of Canada 6 (1945) 351-358
14. ECC, European Economic Commision. (1995). Determinación de la concentración de bases nitrogenadas volátiles (NBVT) en pescados y productos de la pesca procedimiento de referencia. Diario Oficial de las Comunidades Europeas (pp. 84-87), No. L97, Directive 149.
15. Gelman A., Sachs O., Khanin Y., Drabkin V., and Glatman L. Effect of ozone pretreatment on fish storage life at low temperatures. Journal of Food Protection 68 (2005) 778-784
16. Gram L., and Huss H.H. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology 33 (1996) 121-137
17. Guzel-Seydim Z.B., Bever P.I., and Greene A.K. Efficacy of ozone to reduce bacterial populations in the presence of food components. Food Microbiology 21 (2004) 475-479
18. Haraguchi T., Simuda U., and Aiso K. Preserving effect of ozone on fish. Bulletin of the Japanese Society of Scientific Fisheries 35 9 (1969) 915-919
19. Hobbs G. Fish: Microbiological spoilage and safety. Food Science & Technology Today 5 (1991) 166-173
20. Huidobro A., Mendes R., and Nunes M.L. Slaughtering of gilthead seabram (Sparus aurata) in liquid ice: Influence on fish quality. European Food Research and Technology 213 (2001) 267-272
21. Huss, H. H. (1988). Fresh fish quality and quality changes, FAO fisheries series, No. 29, FAO, Rome.
22. ICMSF. Microorganisms in foods. 2. Sampling for microbiological analysis: Principles and specific applications. 2nd ed. (1986), University of Toronto Press, Buffalo, NY
23. Khadre M.A., Yousef A.E., and Kim J.G. Microbiological aspects of ozone applications in food: A review. Journal of Food Science 66 (2001) 1242-1252
24. Kim J.C., Yousef A.E., and Dave S. Application of ozone for enhancing the microbiological safety and quality of foods: A review. Journal of Food Protection 62 (1999) 1071-1087
25. Kötters J., Prahst A., Skura B., Rosenthal H., Black E.A., and Rodrigues-Lopez J. Observations and experiments on extending shelf-life of rockfish (Sebastes spp.) products with ozone. Journal of Applied Ichthyology 13 (1997) 1-8
26. Kyrana V.R., and Lougovois V.P. Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology 37 (2002) 319-328
27. Lougovois V.P., Kyranas E.R., and Kyrana V.R. Comparison of selected methods freshness quality and remaining storage life of ice gilthead sea bream (Sparus aurata). Food Research International 36 (2002) 551-560
28. Lücke F., and Geidel W. Bestimmung des flüchtigen basischen Stickstoffsin Fischen als Maßstab für ihren Frischezustand. Zeitschnift Untersuchung Lebensmittel 70 (1935) 417-441
29. Lupin H.M., Glannini D.H., Soulé C.L., Davidovich L.A., and Boeri R.L. Storage life of chilled patagonian hake (Merluccius bubbsi). Journal of Food Technolology 159 (1980) 285-300
30. Manousaridis G., Nerantzaki A., Paleologos E.K., Tsiotsias A., Savvaidis I.N., and Kontominas M.G. Effects of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology 22 (2005) 1-9
31. Mahapatra A.K., Muthukumarappan K., and Julson J.L. Applications of ozone, bacteriocins and irradiation in food processing: A review. Critical Reviews in Food Science and Nutrition 45 (2005) 447-461
32. Nerantzaki A., Tsiotsias A., Paleologos E.K., Savvaidis I.N., Bezirtzoglou E., and Kontominas M.G. Effects of ozonation on microbiological, chemical and sensory attributes of vacuum-packaged rainbow trout stored at 4 °C. European Food Research and Technology 221 (2005) 675-683
33. Pastoriza L., Bernárdez M., Sampedro G., Cabo M.L., and Herrera J.J.R. Elevated concentrations of oxygen on the stability of live mussel stored refrigerated. European Food Research and Technology 218 (2004) 415-419
34. Pastoriza L., Sampedro G., Herrera J.J.R., and Cabo M.L. Effect of modified atmosphere packaging on shelf-life of iced fresh hake slices. Journal of the Science of Food and Agriculture 71 (1996) 541-547
35. Pedrosa-Menabrito A., and Regenstein J.M. Shelf-life extension of fresh fish, a review. III. Fish quality and methods of assessment. Journal of Food Quality 13 (1990) 209-223
36. Poli B.M., Messini A., Parisi G., Scappini F., Vigiani V., Giorgi G., et al. Sensory, physical, chemical and microbiological changes in European sea bass (Dicentrarchus labrax) fillets packed under modified atmosphere/air or prepared from whole fish stored in ice. International Journal of Food Science and Technology 41 (2006) 444-454
37. Ravesi E.M., Licciardello J.J., and Racicot L.D. Ozone treatment of fresh Atlantic cod, Gadus morhua. Marine Fisheries Review 49 (1987) 37-42
38. Restaino L., Frampton E.W., Hemphill J.B., and Palnikar P. Efficacy of ozonated water against various food-related microorganisms. Applied and Environmental Microbiology 61 9 (1995) 3471-3475
39. Ryder J.M., Fletcher G.C., Stec M.G., and Seelve R.J. Sensory, microbiological and chemical changes in hoki stored ice. International Journal of Food Science and Technology 28 (1993) 169-180
40. Silva da M.V., Gibbs P.A., and Kirby R.M. Sensorial and microbial effects of gaseous ozone on fresh scad (Trachurus trachurus). Journal of Applied Microbiology 84 (1998) 802-810
41. Taboada, P.J.M. (2004) Equipo para la obtención de agua salobre ozonizada para ser utilizada como medio refrigerador y germicida de productos pesqueros. España AR038110 A1. Patent N° A23B 4/24, A23L 3/358, A22C 25/00 (2004-12-29).
42. Taliadourou D., Papadopoulos V., Domvridou E., Savvaidis I., and Kontominas G.M. Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass stored in ice. Journal of the Science of Food and Agriculture 83 (2003) 1373-1379
43. Timm M., and Jorgensen B.M. Simultaneous determination of ammonia, dimethylamine, trimethylamine and trimethylamine-N-oxide in fish extracts by capillary electrophoresis with indirect UV detection. Food Chemistry 76 (2002) 509-518
44. Veciana N. Histamine and tyramine during storage and spoilage of anchovy: Relationship with other fish spoilage indicators. Journal of Food Science 55 (1990) 32-40