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The effect of fine bubbles on fish freshness retention.

Number: 0875

Author(s) : UEMA T., REDO M. A., WATANABE M.

Summary

The effect of nitrogen and oxygen fine bubbles on ATP-related compounds and changes in K-values in chub mackerel (Scomber japonicus) was investigated, focusing on the freshness retention effect of fine bubbles. Experiments were carried out with nitrogen and oxygen mixtures (100:0, 75:25, 50:50, 25:75, 0:100). The ratio of ATP-related compounds varied similarly in all fine bubble conditions. The ATP content of 50:50 and 25:75 at 12 hours remained higher than in the other conditions. After 24 hours, the ATP content was almost 0 μmol/g, which is the same for all conditions. All conditions had an increasing K-value along with time. 100:0 had a slightly larger value, while the other conditions had an almost identical results with that of control. These results suggest that fine bubbles influence ATP retention in a short period of time but not for a longer duration.

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Pages: 7

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Details

  • Original title: The effect of fine bubbles on fish freshness retention.
  • Record ID : 30031355
  • Languages: English
  • Subject: Technology
  • Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Publication date: 2023/08/21
  • DOI: http://dx.doi.org/10.18462/iir.icr.2023.0875

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