Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 1 / 2018

Okpala, C. O. R.
Changes in some biochemical and microbiological properties of ozone-processed shrimp: Effects of increased ozone discharge combined with iced storage
Journal of Food and Nutrition Research, 57, 2018, No. 1, s. 48-56

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:

Received 13 September 2017; 1st revised 7 November 2017; 2nd revised 28 November 2017; accepted 6 December 2017; published online 24 February 2018

Summary: Domestic facilities that discharge ozone gas, which is purposed to sanitize fresh foods, are increasingly retailed in many parts of the world. However, only a few studies to-date have reported the food technological usefulness. In this study, changes in some biochemical and microbiological properties of ozone-processed shrimps, as affected by increased ozone exposures (delivered via commercially-available domestic facility) combined with iced storage, were investigated. The biochemical parameters involved pH, water activity (aw) and lipid oxidation in terms of thiobarbituric acid (TBA), whereas microbiological parameters were aerobic plate counts (APC). Results showed that increased ozone exposures produced infrequent yet statistically significant decrease in APC and TBA values with some variations in aw and pH (P < 0.05). Despite the antimicrobial efficacy of ozone processing that seemed accentuated by ozone solubility vis-?-vis microbial proliferation, the application time of increased ozone exposures might have contributed to differences in APC and TBA values. As some tested parameters correlated remarkably, some specifically differed by regression directions (that is, either positive or negative). Overall, the applied increased ozone exposures combined with iced storage produced noticeable effects on some biochemical and microbiological properties of shrimps.

Keywords: ozone; domestic facility; crustacean shrimp; iced storage; quality preservation

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