The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety
Diseases caused by food pathogens became one of the most common health problems in the world. Listeria monocytogenes, one of the most dangerous pathogens, is often found in fresh fish. In order to avoid health risks, researchers are constantly looking for new and better ways to process food, ozonizi...
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ftlithuaniansrc:oai:elaba:29126581 2023-05-15T15:31:31+02:00 The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety Bajerkevičiūtė, Rosita Degutytė, Rimgailė Šipailienė, Aušra Tichonovas, Martynas 2018 http://ktu.lvb.lt/KTU:ELABAPDB29126581&prefLang=en_US eng eng http://ktu.lvb.lt/KTU:ELABAPDB29126581&prefLang=en_US FoodBalt – 2018: 12th Baltic conference on food science and technology “Food R&D in the Baltics and beyond“, May 17-18, 2018 Kaunas, Lithuania: abstract book, Kaunas : Kaunas University of Technology, 2018, PP34, p. 88 eISBN 9786090214626 ozonized ice Listeria monocytogenes fish fat oxidation info:eu-repo/semantics/conferencePaper 2018 ftlithuaniansrc 2021-12-02T00:52:43Z Diseases caused by food pathogens became one of the most common health problems in the world. Listeria monocytogenes, one of the most dangerous pathogens, is often found in fresh fish. In order to avoid health risks, researchers are constantly looking for new and better ways to process food, ozonizing being one of them. Ozone is a strong antimicrobial agent and has been successfully used against pathogenic microorganisms, as a disinfectant for water and inactivator of contaminant microflora on various foods. Conference Object Atlantic salmon LSRC VL (Lithuanian Social Research Centre Virtual Library) |
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Open Polar |
collection |
LSRC VL (Lithuanian Social Research Centre Virtual Library) |
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ftlithuaniansrc |
language |
English |
topic |
ozonized ice Listeria monocytogenes fish fat oxidation |
spellingShingle |
ozonized ice Listeria monocytogenes fish fat oxidation Bajerkevičiūtė, Rosita Degutytė, Rimgailė Šipailienė, Aušra Tichonovas, Martynas The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety |
topic_facet |
ozonized ice Listeria monocytogenes fish fat oxidation |
description |
Diseases caused by food pathogens became one of the most common health problems in the world. Listeria monocytogenes, one of the most dangerous pathogens, is often found in fresh fish. In order to avoid health risks, researchers are constantly looking for new and better ways to process food, ozonizing being one of them. Ozone is a strong antimicrobial agent and has been successfully used against pathogenic microorganisms, as a disinfectant for water and inactivator of contaminant microflora on various foods. |
format |
Conference Object |
author |
Bajerkevičiūtė, Rosita Degutytė, Rimgailė Šipailienė, Aušra Tichonovas, Martynas |
author_facet |
Bajerkevičiūtė, Rosita Degutytė, Rimgailė Šipailienė, Aušra Tichonovas, Martynas |
author_sort |
Bajerkevičiūtė, Rosita |
title |
The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety |
title_short |
The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety |
title_full |
The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety |
title_fullStr |
The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety |
title_full_unstemmed |
The influence of ozonized ice on chilled Atlantic salmon (Salmo slar) quality and microbial safety |
title_sort |
influence of ozonized ice on chilled atlantic salmon (salmo slar) quality and microbial safety |
publishDate |
2018 |
url |
http://ktu.lvb.lt/KTU:ELABAPDB29126581&prefLang=en_US |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
FoodBalt – 2018: 12th Baltic conference on food science and technology “Food R&D in the Baltics and beyond“, May 17-18, 2018 Kaunas, Lithuania: abstract book, Kaunas : Kaunas University of Technology, 2018, PP34, p. 88 eISBN 9786090214626 |
op_relation |
http://ktu.lvb.lt/KTU:ELABAPDB29126581&prefLang=en_US |
_version_ |
1766362029204963328 |