Volume 4, Issue 4 (2016)                   JFST 2016, 4(4): 109-120 | Back to browse issues page

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Rezaei M, Mortazavi M S. Effects ozonized ice on the chemical and microbial quality of Indian mackerel (Rastrelliger kanagurta) muscle during short term storage. JFST 2016; 4 (4) :109-120
URL: http://jfst.modares.ac.ir/article-6-4610-en.html
Effects ozonized ice on the chemical and microbial quality of Indian mackerel (Rastrelliger kanagurta) muscle during short term storage
Masoud Rezaei * 1, Mohammad Seddiq Mortazavi2
1- Tarbiat Modarres University
2- Persian Gulf and Oman Sea Ecological Research
Abstract:   (8492 Views)
The effect of ozonized ice on shelf-life of Indian mackerel (Rastrelliger kanagurta) muscle was studied during 16 days storage period, based on chemical and microbial assessments. Chemical analysis (pH, total volatile nitrogen bases, peroxide, trimethylamine) and microbial analysis (total bacterial load and psychrophillic bacteria) was done every four days. The lowest pH, TVB-N and TMA values were observed in the ozonized ice treatment, while its PV value was higher. The ozonized ice effectively reduced the total viable count (TVC) and psychrophillic bacterial count (PTC) by 2.22 and 2.07 log10 CFU cm-2, respectively, at 12 days period. Thus, the ozonized ice protected fish quality better than the control treatment until the end of storage.
Keywords: ozone, ice, Indian mackerel, Quality, Storage
Full-Text [PDF 368 kb]   (3137 Downloads)    
Article Type: Research Article | Subject: Sea food processing
Received: 2014/09/22 | Published: 2016/02/20
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