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Filtering by: Subject Seafood -- Preservation Remove constraint Subject: Seafood -- Preservation Decade 2000-2009 Remove constraint Decade: 2000-2009 Subject Disinfection and disinfectants Remove constraint Subject: Disinfection and disinfectants

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  • Application of ozone as a disinfectant for commercially processed seafood

    Creator:
    Hansen, Jenny K.
    Abstract:
    Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
    Resource Type:
    Masters Thesis
    Full Text:
    as a Disinfectant for Commercially Processed Seafood. Abstract approved: Michael T. Morrisse issey