Effects of Ozonated Water Treatment on the Microbial Population,Quality, and Shelf Life of Shucked Oysters (Crassostrea plicatula) |
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| Authors: | Huibin Chen Meiying Wang Shaojun Chen Tuanwei Chen Nengping Huang |
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| Institution: | 1. College of Food Science , Fujian Agriculture and Forestry University , Fuzhou , P.R , China;2. Biology Department , Xiamen Ocean Vocational College , Xiamen , P.R , China vipin_chen@163.com;4. Biology Department , Xiamen Ocean Vocational College , Xiamen , P.R , China;5. College of Food Science , Fujian Agriculture and Forestry University , Fuzhou , P.R , China;6. College of Life Science , Fujian Agriculture and Forestry University , Fuzhou , P.R , China |
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| Abstract: | An ozonated water treatment system was designed for the sanitation of shucked oysters (Crassostrea plicatula). The effects of ozone (O3) on shelf life were examined under refrigerated conditions (4 ± 1°C). Microbiological, chemical, and color quality were also evaluated by determining total aerobic plate counts (APC), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and L, a, and b values. Single and orthogonal experiment results showed that oysters treated with 9 mg/L of O3 in aqueous solution (oyster: ozonated water = 1:6, w/v) for 10 min at 5°C significantly reduced the total APC by about 2-log—from 4.97 ± 0.11 to 2.93 ± 0.17 log CFU/g (p < 0.05). O3 treatment did not cause significant changes in TVB-N, TBA, a, and b values, although L values were significantly affected. During refrigerated storage, O3-treated samples expressed lower TVB-N, TBA, a, and b values and higher L values than control samples. The shelf life of O3-treated samples was 20 to 25 days, while that for the controls was 5 to 10 days. The current study confirms that treatment with ozonated water can effectively prolong the shelf life and maintain the quality of oysters. |
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| Keywords: | oysters (Crassostrea plicatula) ozonated water microorganisms qualities shelf life |
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