Application of ozone as a disinfectant for commercially processed seafood
Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed b...
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ftoregonstate:ir.library.oregonstate.edu:fq977x85w 2024-09-15T18:03:19+00:00 Application of ozone as a disinfectant for commercially processed seafood Hansen, Jenny K. Morrissey, Michael T. Food Science and Technology Oregon State University. Graduate School https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/fq977x85w English [eng] eng unknown Oregon State University https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/fq977x85w All rights reserved Disinfection and disinfectants Seafood -- Microbiology Seafood -- Preservation Ozonization Masters Thesis ftoregonstate 2024-07-22T18:06:06Z Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on 3M petrifilm. Oxidative rancidity, pH and moisture were measured during the shelf-life study to determine the effects of ozone on quality. Concentrations of 0.5-1.3 ppm of ozone were applied for periods of 30 s, 1, 2 and 4 min at 5°C, 9°C and 15°C to determine an optimum ozone concentration and contact time that would decrease the seafood microbial load and increase shelf-life in the pilot plant studies. Oysters and roe were treated at 15°C and 5°C and fillets were treated at 9°C. There where only minor microbial differences between ozonated and non-ozonated samples. Treatment temperatures rather than treatment types affected the microbial load. The pilot plant experiments at 15°C and 5°C showed 1 log decrease in oysters and roe treated with aqueous ozone at variable concentrations. No increase in shelf-life was observed when salmon fillets were treated with aqueous ozone (1.3 ppm) for 2 min. Bacteria strains were isolated from treated (ozone and water) and control salmon fillet groups at 0, 5 and 10 days of storage and identified using the API20 NE system. The microbial change in the fillet flora did not differ between ozonated and non-ozonated treatment groups. Gram-positive bacteria were predominant in all groups at day 0, Pseudomonas flunrescens and P. putida were the predominant bacterial species found from all groups at days 5 and 10. Aqueous ozone (0.5-1.7 ppm) was applied in a commercial Ikura roe processing facility. A decrease in the microbial load was seen in the pre-processed samples which were ozonated with eggs in the skein. There were no differences in microbial loads from the non-ozonated and ozonated post-processed samples of individual eggs ... Master Thesis Crassostrea gigas Pink salmon Alaska ScholarsArchive@OSU (Oregon State University) |
institution |
Open Polar |
collection |
ScholarsArchive@OSU (Oregon State University) |
op_collection_id |
ftoregonstate |
language |
English unknown |
topic |
Disinfection and disinfectants Seafood -- Microbiology Seafood -- Preservation Ozonization |
spellingShingle |
Disinfection and disinfectants Seafood -- Microbiology Seafood -- Preservation Ozonization Hansen, Jenny K. Application of ozone as a disinfectant for commercially processed seafood |
topic_facet |
Disinfection and disinfectants Seafood -- Microbiology Seafood -- Preservation Ozonization |
description |
Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on 3M petrifilm. Oxidative rancidity, pH and moisture were measured during the shelf-life study to determine the effects of ozone on quality. Concentrations of 0.5-1.3 ppm of ozone were applied for periods of 30 s, 1, 2 and 4 min at 5°C, 9°C and 15°C to determine an optimum ozone concentration and contact time that would decrease the seafood microbial load and increase shelf-life in the pilot plant studies. Oysters and roe were treated at 15°C and 5°C and fillets were treated at 9°C. There where only minor microbial differences between ozonated and non-ozonated samples. Treatment temperatures rather than treatment types affected the microbial load. The pilot plant experiments at 15°C and 5°C showed 1 log decrease in oysters and roe treated with aqueous ozone at variable concentrations. No increase in shelf-life was observed when salmon fillets were treated with aqueous ozone (1.3 ppm) for 2 min. Bacteria strains were isolated from treated (ozone and water) and control salmon fillet groups at 0, 5 and 10 days of storage and identified using the API20 NE system. The microbial change in the fillet flora did not differ between ozonated and non-ozonated treatment groups. Gram-positive bacteria were predominant in all groups at day 0, Pseudomonas flunrescens and P. putida were the predominant bacterial species found from all groups at days 5 and 10. Aqueous ozone (0.5-1.7 ppm) was applied in a commercial Ikura roe processing facility. A decrease in the microbial load was seen in the pre-processed samples which were ozonated with eggs in the skein. There were no differences in microbial loads from the non-ozonated and ozonated post-processed samples of individual eggs ... |
author2 |
Morrissey, Michael T. Food Science and Technology Oregon State University. Graduate School |
format |
Master Thesis |
author |
Hansen, Jenny K. |
author_facet |
Hansen, Jenny K. |
author_sort |
Hansen, Jenny K. |
title |
Application of ozone as a disinfectant for commercially processed seafood |
title_short |
Application of ozone as a disinfectant for commercially processed seafood |
title_full |
Application of ozone as a disinfectant for commercially processed seafood |
title_fullStr |
Application of ozone as a disinfectant for commercially processed seafood |
title_full_unstemmed |
Application of ozone as a disinfectant for commercially processed seafood |
title_sort |
application of ozone as a disinfectant for commercially processed seafood |
publisher |
Oregon State University |
url |
https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/fq977x85w |
genre |
Crassostrea gigas Pink salmon Alaska |
genre_facet |
Crassostrea gigas Pink salmon Alaska |
op_relation |
https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/fq977x85w |
op_rights |
All rights reserved |
_version_ |
1810440831297912832 |