Quality evaluation and shelf life of minimal ozone-treated Pacific white shrimp (Litopenaeus vannamei) stored on ice

• Published in: Journal für Verbraucherschutz und Lebensmittelsicherheit Vol. 10; no. 1; pp. 49 - 57
• Main Author: Okpala, Charles Odilichukwu R.
• Format: Journal Article
• Language: English
• Published: Basel Springer Basel 01.03.2015
• Subjects: acidity; Agriculture; antioxidants; Biomedical and Life Sciences; Biotechnology; Chemistry/Food Science; color; Food Science; food storage; GRAS substances; ice; Life Sciences; Litopenaeus vannamei; most probable number technique; ozonation; ozone; peroxide value; Plant Genetics and Genomics; Research Article; seafoods; shelf life; shrimp; total volatile basic nitrogen; Iced storage; Shelf life; Consumer protection; Food safety; Minimal ozone treatment; Quality characteristics

Ozone treatment, declared ‘Generally Recognised As Safe’ three-decades-ago and shown to reduce microbial numbers and extend shelf life of seafood products, is still under investigation. Health regulatory standards have stipulated to makers of ozone generating facilities to establish optimum quantiti...