Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)

Autores
Campos, Carmen Adriana; Losada, Vanesa; Rodríguez, Oscar; Aubourg, Santiago P.; Barros Velázquez, Jorge
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The use of ozonised slurry ice was investigated as a new refrigeration system for the storage of farmed turbot (Psetta maxima). With this purpose in mind, an ozone generator device was coupled to a slurry ice system working subzero at −1.5 °C. The ozone concentration was adjusted to a redox potential of 700 mV, and the slurry ice biphasic mixture was prepared at a 40% ice/60% water ratio and 3.3% salinity. Certain biochemical parameters indicative of fish freshness, such as the rate of nucleotide degradation or TMA-N formation, were not significantly affected by the presence of ozone in the slurry ice mixture. However, storage in ozonised slurry ice significantly slowed down the mechanisms responsible for lipid hydrolysis and lipid oxidation in farmed turbot. Storage in ozonised slurry ice also led to significantly (p < 0.05) lower counts of both total aerobes and psychrotrophic bacteria in both turbot muscle and skin, as compared with the control batch stored without ozone. Sensory analyses confirmed an extended shelf life of turbot specimens stored in ozonised slurry ice; these maintaining “A” sensory quality up to day 14, while the counterpart batch stored in slurry ice kept this quality only up to day 7. The combination of ozone and slurry ice may be recommended for the chilling and storage of farmed turbot with a view to extending its shelf-life.
Fil: Campos, Carmen Adriana. Universidad de Santiago de Compostela; España. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Losada, Vanesa. Consejo Superior de Investigaciones Cientificas; España
Fil: Rodríguez, Oscar. Universidad de Santiago de Compostela; España
Fil: Aubourg, Santiago P.. Consejo Superior de Investigaciones Cientificas; España
Fil: Barros Velázquez, Jorge. Universidad de Santiago de Compostela; España
Materia
Slurry Ice
Ozone
Turbot
Shelf Life
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/16652
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/16652
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)Campos, Carmen AdrianaLosada, VanesaRodríguez, OscarAubourg, Santiago P.Barros Velázquez, JorgeSlurry IceOzoneTurbotShelf Lifehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The use of ozonised slurry ice was investigated as a new refrigeration system for the storage of farmed turbot (Psetta maxima). With this purpose in mind, an ozone generator device was coupled to a slurry ice system working subzero at −1.5 °C. The ozone concentration was adjusted to a redox potential of 700 mV, and the slurry ice biphasic mixture was prepared at a 40% ice/60% water ratio and 3.3% salinity. Certain biochemical parameters indicative of fish freshness, such as the rate of nucleotide degradation or TMA-N formation, were not significantly affected by the presence of ozone in the slurry ice mixture. However, storage in ozonised slurry ice significantly slowed down the mechanisms responsible for lipid hydrolysis and lipid oxidation in farmed turbot. Storage in ozonised slurry ice also led to significantly (p < 0.05) lower counts of both total aerobes and psychrotrophic bacteria in both turbot muscle and skin, as compared with the control batch stored without ozone. Sensory analyses confirmed an extended shelf life of turbot specimens stored in ozonised slurry ice; these maintaining “A” sensory quality up to day 14, while the counterpart batch stored in slurry ice kept this quality only up to day 7. The combination of ozone and slurry ice may be recommended for the chilling and storage of farmed turbot with a view to extending its shelf-life.Fil: Campos, Carmen Adriana. Universidad de Santiago de Compostela; España. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Losada, Vanesa. Consejo Superior de Investigaciones Cientificas; EspañaFil: Rodríguez, Oscar. Universidad de Santiago de Compostela; EspañaFil: Aubourg, Santiago P.. Consejo Superior de Investigaciones Cientificas; EspañaFil: Barros Velázquez, Jorge. Universidad de Santiago de Compostela; EspañaElsevier2006-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16652Campos, Carmen Adriana; Losada, Vanesa; Rodríguez, Oscar; Aubourg, Santiago P.; Barros Velázquez, Jorge; Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima); Elsevier; Food Chemistry; 97; 2; 7-2006; 223-2300308-8146enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2005.03.040info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814605003274info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:54:34Zoai:ri.conicet.gov.ar:11336/16652instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:54:35.085CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
title Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
spellingShingle Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
Campos, Carmen Adriana
Slurry Ice
Ozone
Turbot
Shelf Life
title_short Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
title_full Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
title_fullStr Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
title_full_unstemmed Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
title_sort Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
dc.creator.none.fl_str_mv Campos, Carmen Adriana
Losada, Vanesa
Rodríguez, Oscar
Aubourg, Santiago P.
Barros Velázquez, Jorge
author Campos, Carmen Adriana
author_facet Campos, Carmen Adriana
Losada, Vanesa
Rodríguez, Oscar
Aubourg, Santiago P.
Barros Velázquez, Jorge
author_role author
author2 Losada, Vanesa
Rodríguez, Oscar
Aubourg, Santiago P.
Barros Velázquez, Jorge
author2_role author
author
author
author
dc.subject.none.fl_str_mv Slurry Ice
Ozone
Turbot
Shelf Life
topic Slurry Ice
Ozone
Turbot
Shelf Life
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The use of ozonised slurry ice was investigated as a new refrigeration system for the storage of farmed turbot (Psetta maxima). With this purpose in mind, an ozone generator device was coupled to a slurry ice system working subzero at −1.5 °C. The ozone concentration was adjusted to a redox potential of 700 mV, and the slurry ice biphasic mixture was prepared at a 40% ice/60% water ratio and 3.3% salinity. Certain biochemical parameters indicative of fish freshness, such as the rate of nucleotide degradation or TMA-N formation, were not significantly affected by the presence of ozone in the slurry ice mixture. However, storage in ozonised slurry ice significantly slowed down the mechanisms responsible for lipid hydrolysis and lipid oxidation in farmed turbot. Storage in ozonised slurry ice also led to significantly (p < 0.05) lower counts of both total aerobes and psychrotrophic bacteria in both turbot muscle and skin, as compared with the control batch stored without ozone. Sensory analyses confirmed an extended shelf life of turbot specimens stored in ozonised slurry ice; these maintaining “A” sensory quality up to day 14, while the counterpart batch stored in slurry ice kept this quality only up to day 7. The combination of ozone and slurry ice may be recommended for the chilling and storage of farmed turbot with a view to extending its shelf-life.
Fil: Campos, Carmen Adriana. Universidad de Santiago de Compostela; España. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Losada, Vanesa. Consejo Superior de Investigaciones Cientificas; España
Fil: Rodríguez, Oscar. Universidad de Santiago de Compostela; España
Fil: Aubourg, Santiago P.. Consejo Superior de Investigaciones Cientificas; España
Fil: Barros Velázquez, Jorge. Universidad de Santiago de Compostela; España
description The use of ozonised slurry ice was investigated as a new refrigeration system for the storage of farmed turbot (Psetta maxima). With this purpose in mind, an ozone generator device was coupled to a slurry ice system working subzero at −1.5 °C. The ozone concentration was adjusted to a redox potential of 700 mV, and the slurry ice biphasic mixture was prepared at a 40% ice/60% water ratio and 3.3% salinity. Certain biochemical parameters indicative of fish freshness, such as the rate of nucleotide degradation or TMA-N formation, were not significantly affected by the presence of ozone in the slurry ice mixture. However, storage in ozonised slurry ice significantly slowed down the mechanisms responsible for lipid hydrolysis and lipid oxidation in farmed turbot. Storage in ozonised slurry ice also led to significantly (p < 0.05) lower counts of both total aerobes and psychrotrophic bacteria in both turbot muscle and skin, as compared with the control batch stored without ozone. Sensory analyses confirmed an extended shelf life of turbot specimens stored in ozonised slurry ice; these maintaining “A” sensory quality up to day 14, while the counterpart batch stored in slurry ice kept this quality only up to day 7. The combination of ozone and slurry ice may be recommended for the chilling and storage of farmed turbot with a view to extending its shelf-life.
publishDate 2006
dc.date.none.fl_str_mv 2006-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/16652
Campos, Carmen Adriana; Losada, Vanesa; Rodríguez, Oscar; Aubourg, Santiago P.; Barros Velázquez, Jorge; Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima); Elsevier; Food Chemistry; 97; 2; 7-2006; 223-230
0308-8146
url http://hdl.handle.net/11336/16652
identifier_str_mv Campos, Carmen Adriana; Losada, Vanesa; Rodríguez, Oscar; Aubourg, Santiago P.; Barros Velázquez, Jorge; Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima); Elsevier; Food Chemistry; 97; 2; 7-2006; 223-230
0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2005.03.040
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814605003274
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269293721419776
score 13.13397

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