Identifier

etd-07052006-181044

Degree

Master of Science (MS)

Department

School of Nutrition and Food Sciences

Document Type

Thesis

Abstract

Ozone is an effective sanitizing agent against a broad spectrum of pathogenic and spoilage organisms. Optimization of treatment applications of ozonated water is needed for increased use in the food industry. An experimental apparatus and process has been developed to digitally measure ozone concentrations in processing water at the point of product application. Two application methods were evaluated. Ozone concentrations were measured rapidly at the point of product application. Shrimp samples were either sprayed or soaked for 20, 40 or 60 seconds with similar volumes of water with dissolved ozone levels of 1, 2, or 3 ppm. Microbial destruction using aerobic plate counts (APC), and lipid oxidation using the TBARS test, was measured to determine an optimal treatment. Lowering the water temperature to 10°C facilitated the production of elevated levels of dissolved ozone (dO3), whereas high chlorine levels reduced dO3. The soaking treatment resulted in greater bacterial reduction than the spray treatment of peeled shrimp, and application time had little effect at low concentrations of dO3. Well handled shrimp samples were then treated within 24 h of harvest using the optimal treatment of soaking in 3 ppm for 60 s. Peeled shrimp were sampled at two day intervals to evaluate APC and rancidity and at 3 day intervals for bioamines (putrescine and cadaverine) using gas chromatography (GC). Sensory quality changes were evaluated using consumer sensory testing. A Listeria monocytogenes inoculation study was also conducted. Treated shrimp took 16 days to reach bacterial loads of 107 CFU/g as compared to untreated shrimp which showed these levels at day 12. Day 12 and day 15 untreated shrimp were rejected by a majority of the consumer panel and treated shrimp were not, based on their odors of decomposition. These rejected untreated shrimp showed >2.6 ppm putrescine and >1.5 ppm cadaverine. Untreated shrimp reached spoilage levels of 107 CFU/g 4 days before treated samples during iced storage (12 vs. 16 days). Shrimp inoculated with L. monocytogenes serotype (1/2a) and L. monocytogenes serotype (4b) resulted in a >104 CFU/g reduction after treatment. As expected oxidative rancidity did not increase in any of these studies.

Date

2006

Document Availability at the Time of Submission

Release the entire work immediately for access worldwide.

Committee Chair

Jon W Bell

DOI

10.31390/gradschool_theses.1535

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Life Sciences Commons

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