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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Bibliographic Details
Main Authors: Bajerkevičiūtė, Rosita, Degutytė, Rimgailė, Šipailienė, Aušra, Tichonovas, Martynas
Format: Conference Object
Language:English
Published: 2018
Subjects:
ozonized ice
Listeria monocytogenes
fish fat oxidation
Atlantic salmon
Online Access:http://ktu.lvb.lt/KTU:ELABAPDB29126581&prefLang=en_US
id ftlitinstagrecon:oai:elaba:29126581
record_format openpolar
spelling ftlitinstagrecon: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 ftlitinstagrecon 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 LAEI VL (Lithuanian Institute of Agrarian Economics Virtual Library)
institution Open Polar
collection LAEI VL (Lithuanian Institute of Agrarian Economics Virtual Library)
op_collection_id ftlitinstagrecon
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_ 1766362038942040064

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