ผลของสารละลายโอโซน และกรดแลกติก ต่ออายุการเก็บรักษาเนื้อหอยนางรม (Crassostrea belcheri) สดและพาสเจอร์ไรส์
ชื่อผู้แต่งข้างต้นเป็นข้อความจากระเบียนผลงาน ไม่ได้ผูกกับรหัสนักวิจัย จึงกดดูผลงานอื่นของบุคคลนี้ไม่ได้ — ในคลังนี้ 142,080 ผลงาน (63.6% ของทั้งหมด) มีชื่อผู้แต่งที่เชื่อมกับหน้าผู้แต่งได้ และ 60,298 ผลงาน (27.0%) มีผู้แต่งที่ผูกกับรหัสนักวิจัยจริง ส่วนอีก 81,382 ผลงานไม่มีข้อมูลผู้แต่งเลย (มีชื่อผู้แต่งเป็นข้อความอยู่ 142,009 ผลงาน = 63.5%)
บทคัดย่อ
Effects of ozonated water and lactic acid on shelf life of fresh andpasteurize shucked oyster (Crassostrea belcheri)Supraewpan Lohalaksanadech2and Chutinut Sujarit2AbstractEffects of ozonated water on the shelf-life extension of of fresh andpasteurized shucked oyster oysters (Crassostrea belcheri) stored at 4?1 ?C werestudied. The ozonated water at 1.5 ppm and treated for 15 20 and 25 minuteswere used for experiment. Microbial count, pH, TVB-N and sensory evaluation weremonitored. Results indicated that ozonated water treatment reduced the TVC offresh shucked oysters. TVC of untreated fresh oyster were always higher than thoseobtained for treated samples.The chemical analyses demonstrated significantreduction (p<0.05) in total volatile base nitrogen (TVB-N), pH in treated fresh oysterwhen compared with the control. Sensory scores of treated fresh oyster were in atypical category for appearance, odor, texture and overall acceptability comparedwith the control. Only minor changes in the sensory attributes were recognized byfew panelists in samples were treated for 15 20 and 25 minutes. The resulted oftreated shucked oyster at in 0, 1.5, 2 and 2% aqueous solution of lactic acid duringrefrigerated storage at 4?1 ?C showed that 1.5 % of lactic acid were the most suitableconcentration giving shelf life of 15 days, while the fresh shucked oyster treated at2 and 2.5% were 9 and 9 days, versus 6 days for control (0%). The resulted of usingozonated water on quality of pasteurized oyster showed that TVC of untreatedpasteurized oyster were always higher than those obtained of treated sample. TVC ofsample treated by ozonated water for 15 20 and 25 minutes exceeded 3.490, 3.528and 3.504 log CFU/g ,versus 3.665 log CFU/g for control. There were non significantdifferent in TVB-N and pH in treated pasteurized shucked oyster but significant whencompared with the control. The sensorial score showed that treated sample wereacceptable for 30 days, versus 21 days for control. While using latic acid on quality ofpasteurized oyster showed that sample treat at 1.5% lactic acid had the best quality.Key words : lactic acid , oyster, ozone water, shelf life, quality------------------------------------------------------------------------------------------