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Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets.

Author(s) : CROWE K. M., SKONBERG D., BUSHWAY A. A., et al.

Type of article: Article

Summary

Ozone research investigating the efficacy of spray application mechanisms for balancing microbial safety with chemical quality attributes of high lipid content fish is lacking. The objectives of this study were to investigate the influence of aqueous spray treatments of 1 and 1.5 mg/L ozone on the microbial and chemical quality indices of Atlantic salmon fillets inoculated with Listeria innocua as a surrogate species replacing the pathogen Listeria monocytogenes. In order to simulate industry processing parameters, number of passes under spray nozzles (1, 2, and 3) was also investigated. Listeria counts resulting from treatment with three passes of 1 mg/L ozone sprays were significantly lower (p = 0.05) than non-ozonated controls on days 0, 3, 6, and 10 of refrigerated storage at 4°C. At both ozone concentrations, Listeria counts were significantly influenced (p = 0.05) by the number of passes under spray nozzles with increasing passes resulting in increasing reductions. The residual antimicrobial effectiveness of ozone at both concentrations against aerobic bacterial populations on treated samples was limited to <6 days storage at 4°C. Lipid oxidation analyses indicate that ozone concentration did not significantly affect (p = 0.05) TBARS but did influence headspace propanal with 1 mg/L ozone treatments yielding approximately 30% higher propanal values than spray treatments of 1.5 mg/L ozone. Both TBARS and propanal levels were significantly influenced (p = 0.05) by storage time, yet the number of spray passes did not significantly affect either measure of lipid oxidation. Our results indicate that ozone sprays at concentrations up to 1.5 mg/L are effective in reducing initial counts of aerobic bacterial populations and in significantly reducing (p = 0.05) counts of L. innocua without causing significant increases in lipid oxidation levels in farmed Atlantic salmon fillets during refrigerated storage at 4°C. [Reprinted with permission from Elsevier. Copyright, 2011].

Details

  • Original title: Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets.
  • Record ID : 30005029
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 25 - n. 2
  • Publication date: 2012/06
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2011.11.021

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