ABSTRACT Quality changes in commercial-sized Nile tilapia fillets sterilized by 4.0 mg/L ozonated water for 30-min and stored in ice for 18 days were evaluated. Malondialdehyde content increased from 1.54 ± 0.06 to 1.94 ± 0.14 nmol/mgprot after treatment at day 18, while drip loss rate, lightness, chroma, whiteness index and whilst hue values in the treated group were significantly higher (P < .05). These changes indicated that treatment had some adverse effects on fillet quality. Total volatile basic nitrogen (TVB-N) decreased from 27.67 ± 1.39 to 22.79 ± 2.77 mg/100g after 18 days storage. Hardness and chewiness increased from 73.78 ± 10.78 to 81.44 ± 16.54 g and 45.61 ± 14.81 to 49.85 ± 13.52 g mm respectively by the treatment at day 0. Besides, pH showed no significant differences between both groups throughout the storage period. Based on microbiological analysis and sensory evaluation, the shelf-life of treated and control fillets was 14 and 11 days, respectively. The results of this study indicate that ozonated water treatment is effective in enhancing textural properties, reducing total viable counts and extending shelf-life during ice storage.

中文翻译：

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臭氧水处理对尼罗罗非鱼 (Oreochromis niloticus) 鱼片在冰储存期间理化、微生物和感官特性变化的影响

摘要 评估了用 4.0 mg/L 臭氧水消毒 30 分钟并在冰中储存 18 天的商业规格尼罗罗非鱼片的质量变化。在第 18 天处理后，丙二醛含量从 1.54 ± 0.06 增加到 1.94 ± 0.14 nmol/mgprot，而处理组的滴水损失率、亮度、色度、白度指数和色调值显着更高（P < .05）。这些变化表明处理对鱼片质量有一些不利影响。储存 18 天后，总挥发性碱性氮 (TVB-N) 从 27.67 ± 1.39 降至 22.79 ± 2.77 mg/100g。通过第 0 天的处理，硬度和咀嚼度分别从 73.78 ± 10.78 增加到 81.44 ± 16.54 g 和 45.61 ± 14.81 到 49.85 ± 13.52 g mm。此外，在整个储存期间，两组之间的 pH 值没有显着差异。根据微生物分析和感官评价，处理和对照鱼片的保质期分别为 14 天和 11 天。这项研究的结果表明，臭氧水处理可有效增强质地特性，减少总活菌数并延长冰储存期间的保质期。