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《Food Science and Technology》 2009-10
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Study on preservation of oyster by ozone and low-temperature treatment

YUAN Yong-jun, LU Yu-bo, CHEN Wei, QI Xiang-yang, YAN Chao-jun, HUANG Li-jin (College of Biological & Environmental Science, Zhejiang Wanli University, Ningbo 315100)  
The objective of this paper is to investigate effects of the ozone on preservation of fresh oysters. This study was carried out by evaluating sensory, pH, the total number of bacteria and content of volatile basic nitrogen of fresh oysters during 4 ℃ preservation, which were soaked in different concentrations of ozone water (0.98, 2.21, 3.36 mg/L, respectively) and treated different time(5, 10, 15 min, respectively). The results showed that the ozone has certain sterilizing effect to bacterium in oyster, and which was better as the ozone content was higher and treated time was longer. Using 3.36 mg/L of ozone water and soaked for 15 min, the sterilizing effect achieved 93.2%, which preservation time of the oyster was 8 d and lengthened 4 d compared to the control group. This research indicated that the ozone may the effective application in oyster's maintaining freshness.
【CateGory Index】: TS254.3
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