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Journal of Aquatic Food Product Technology Volume 23, 2014 - Issue 2
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Articles

Effects of Ozonated Water Treatment on the Microbial Population, Quality, and Shelf Life of Shucked Oysters (Crassostrea plicatula)

Huibin Chen College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R, China; Biology Department, Xiamen Ocean Vocational College, Xiamen, P.R, ChinaCorrespondence[email protected]
,
Meiying Wang Biology Department, Xiamen Ocean Vocational College, Xiamen, P.R, China
,
Shaojun Chen College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R, China
,
Tuanwei Chen College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R, China
&
Nengping Huang College of Life Science, Fujian Agriculture and Forestry University, Fuzhou, P.R, China
Pages 175-185 | Published online: 27 Jan 2014

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Read on this site (2)

Okon Johnson Esua, Jun-Hu Cheng & Da-Wen Sun. (2021) Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Critical Reviews in Food Science and Nutrition 61:3, pages 431-449.
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Yongqiang Zhao, Shaoling Yang, Xianqing Yang, Laihao Li, Shuxian Hao, Jianwei Cen, Ya Wei, Chunsheng Li & Hongjie Zhang. (2020) Effects of Ozonated Water Treatment on Physico-chemical, Microbiological and Sensory Characteristics Changes of Nile Tilapia (Oreochromis niloticus) Fillets during Storage in Ice. Ozone: Science & Engineering 42:5, pages 408-419.
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Articles from other publishers (8)

Yun-Fang Qian, Jing-Jing Zhang, Cheng-Cheng Liu, Per Ertbjerg & Sheng-Ping Yang. (2022) Effects of gaseous ozone treatment on the quality and microbial community of salmon (Salmo salar) during cold storage. Food Control 142, pages 109217.
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Eva Fathul Karamah, Nadifa Ismaningtyas & Adlimatul Putri Ilmiyah. (2019) The effect of exposure time and water replacement in the application of ozonated water to maintain the quality of tuna. IOP Conference Series: Materials Science and Engineering 509, pages 012092.
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Oladipupo Odunayo Olatunde & Soottawat Benjakul. (2018) Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 892-904.
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Cristian Botta, Ilario Ferrocino, Maria Chiara Cavallero, Simonetta Riva, Manuela Giordano & Luca Cocolin. (2018) Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water. International Journal of Food Microbiology 266, pages 337-345.
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Huibin CHEN, Meiying WANG & Xiangzhi LIN. (2017) Optimization and application of spray-drying process on oyster cooking soup byproduct. Food Science and Technology 38:3, pages 407-412.
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Huibin Chen, Meiying Wang, Xiangzhi Lin, Caihua Shi & Zhiyu Liu. (2017) Bacterial microbiota profile in gills of modified atmosphere-packaged oysters stored at 4 °C. Food Microbiology 61, pages 58-65.
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Maike Taís Maziero Montanhini & Roberto Montanhini Neto. (2015) Changes in the Microbiological Quality of Mangrove Oysters (Crassostrea brasiliana) during Different Storage Conditions. Journal of Food Protection 78:1, pages 164-171.
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Kwang Tae Son, Kil Bo Shim, Chi Won Lim, Na Young Yoon, Jeong Hwa Seo, Sam Geun Jeong, Woo Young Jeong & Young Je Cho. (2014) Relationship of pH, Glycogen, Soluble Protein, and Turbidity between Freshness of Raw Oyster Crassostrea gigas. Korean Journal of Fisheries and Aquatic Sciences 47:5, pages 495-500.
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