ArticleFrontiers in nutrition2022
Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 14 citations in OpenAlex.
- Quality-driven design of rice wine lees fermentedFood chemistry: X · 2026Article
- Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing.Foods (Basel, Switzerland) · 2024Article
- Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel.Food chemistry: X · 2024Article
- Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste.Current research in food science · 2024Article
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Authors and funding
10 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (
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Registered trials
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