Enhancing the quality of sea pineapple Halocynthia roretzi by using ozone fine bubbles
This study examined the effect of ozone fine bubbles (OFB) processing (bubble size: 0.8-5.0 µm, number of bubbles: 1.6×1014 individuals) at 20℃ on the quality of the sea pineapple Halocynthia roretzi, as well as the effect of different storage methods (in cold seawater of 2℃ or in seawater ice of -1...
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| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 2020/07/15, Vol.86(4), pp.328-334 |
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| creator | TAKASE, KIYOMI SUENAGA, KANTA KAKUTA, IZURU |
| description | This study examined the effect of ozone fine bubbles (OFB) processing (bubble size: 0.8-5.0 µm, number of bubbles: 1.6×1014 individuals) at 20℃ on the quality of the sea pineapple Halocynthia roretzi, as well as the effect of different storage methods (in cold seawater of 2℃ or in seawater ice of -1.5 to -2.0℃) on the quality. In the group stored in cold seawater after the OFB treatment for 24 hours, a significant decrease in the number of viable bacteria in the body and higher S and V values of the squirt fascia were found on day 7, comparing to those of the others. Also, the squirt fascia remained a fresh yellow color until 7 days after storage. On the other hand, the colors of the squirt fascia and the peeled juice of sea pineapple stored in seawater ice changed from yellowish or pale yellow to brown. Thus, the storage of sea pineapple in seawater ice around freezing temperature caused the degradation of quality. These results indicate that storage in cold seawater after OFB treatment is effective for maintaining the high quality of sea pineapple. |
| doi_str_mv | 10.2331/suisan.19-00041 |
| format | Article |
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In the group stored in cold seawater after the OFB treatment for 24 hours, a significant decrease in the number of viable bacteria in the body and higher S and V values of the squirt fascia were found on day 7, comparing to those of the others. Also, the squirt fascia remained a fresh yellow color until 7 days after storage. On the other hand, the colors of the squirt fascia and the peeled juice of sea pineapple stored in seawater ice changed from yellowish or pale yellow to brown. Thus, the storage of sea pineapple in seawater ice around freezing temperature caused the degradation of quality. These results indicate that storage in cold seawater after OFB treatment is effective for maintaining the high quality of sea pineapple.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.19-00041</identifier><language>jpn</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>Biodegradation ; Bubbles ; Cold storage ; Colour ; Fascia ; Freezing ; Fruits ; Halocynthia roretzi ; Ice ; Ozone ; Pineapples ; Quality control ; Seawater ; Storage conditions</subject><ispartof>NIPPON SUISAN GAKKAISHI, 2020/07/15, Vol.86(4), pp.328-334</ispartof><rights>2020 by The Japanese Society of Fisheries Science</rights><rights>Copyright Japan Science and Technology Agency 2020</rights><rights>Copyright 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c400t-2d36590d519b7ab35a900171b6b5ea63faa00f8b59711cdfa7187d1a1ea93cf33</citedby><cites>FETCH-LOGICAL-c400t-2d36590d519b7ab35a900171b6b5ea63faa00f8b59711cdfa7187d1a1ea93cf33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,1883,27924,27925</link.rule.ids></links><search><creatorcontrib>TAKASE, KIYOMI</creatorcontrib><creatorcontrib>SUENAGA, KANTA</creatorcontrib><creatorcontrib>KAKUTA, IZURU</creatorcontrib><title>Enhancing the quality of sea pineapple Halocynthia roretzi by using ozone fine bubbles</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>This study examined the effect of ozone fine bubbles (OFB) processing (bubble size: 0.8-5.0 µm, number of bubbles: 1.6×1014 individuals) at 20℃ on the quality of the sea pineapple Halocynthia roretzi, as well as the effect of different storage methods (in cold seawater of 2℃ or in seawater ice of -1.5 to -2.0℃) on the quality. In the group stored in cold seawater after the OFB treatment for 24 hours, a significant decrease in the number of viable bacteria in the body and higher S and V values of the squirt fascia were found on day 7, comparing to those of the others. Also, the squirt fascia remained a fresh yellow color until 7 days after storage. On the other hand, the colors of the squirt fascia and the peeled juice of sea pineapple stored in seawater ice changed from yellowish or pale yellow to brown. Thus, the storage of sea pineapple in seawater ice around freezing temperature caused the degradation of quality. These results indicate that storage in cold seawater after OFB treatment is effective for maintaining the high quality of sea pineapple.</description><subject>Biodegradation</subject><subject>Bubbles</subject><subject>Cold storage</subject><subject>Colour</subject><subject>Fascia</subject><subject>Freezing</subject><subject>Fruits</subject><subject>Halocynthia roretzi</subject><subject>Ice</subject><subject>Ozone</subject><subject>Pineapples</subject><subject>Quality control</subject><subject>Seawater</subject><subject>Storage conditions</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kDFPwzAQRi0EElXpzGqJOcUX20k8oqpQpEosgNisc-q0roKT2snQ_npSSjuy3A333p3uI-Qe2DTlHB5j7yL6KaiEMSbgioyAC5UoVXxdkxFjKSSSq_SWTGJ0ZmCUyDgrRuRz7jfoS-fXtNtYuuuxdt2eNhWNFmnrvMW2rS1dYN2Ue99tHNLQBNsdHDV72sej2Rwab2k1wNT0xtQ23pGbCutoJ399TD6e5--zRbJ8e3mdPS2TUjDWJemKZ1KxlQRlcjRcomIMcjCZkRYzXiEyVhVGqhygXFWYQ5GvAMGi4mXF-Zg8nPa2odn1NnZ62_TBDyd1KoQc_gcJ_1NcCQYyEwP1eKLK0MQYbKXb4L4x7DUwfUxZn1LWoPRvyoMxPxnb2OHaXngMnStre-aLTItjOXuXebnBoK3nP4BmieE</recordid><startdate>20200715</startdate><enddate>20200715</enddate><creator>TAKASE, KIYOMI</creator><creator>SUENAGA, KANTA</creator><creator>KAKUTA, IZURU</creator><general>The Japanese Society of Fisheries Science</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>7TN</scope><scope>C1K</scope><scope>F1W</scope><scope>SOI</scope><scope>8FD</scope><scope>FR3</scope><scope>H95</scope><scope>H96</scope><scope>H97</scope><scope>H98</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>20200715</creationdate><title>Enhancing the quality of sea pineapple Halocynthia roretzi by using ozone fine bubbles</title><author>TAKASE, KIYOMI ; SUENAGA, KANTA ; KAKUTA, IZURU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c400t-2d36590d519b7ab35a900171b6b5ea63faa00f8b59711cdfa7187d1a1ea93cf33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>jpn</language><creationdate>2020</creationdate><topic>Biodegradation</topic><topic>Bubbles</topic><topic>Cold storage</topic><topic>Colour</topic><topic>Fascia</topic><topic>Freezing</topic><topic>Fruits</topic><topic>Halocynthia roretzi</topic><topic>Ice</topic><topic>Ozone</topic><topic>Pineapples</topic><topic>Quality control</topic><topic>Seawater</topic><topic>Storage conditions</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>TAKASE, KIYOMI</creatorcontrib><creatorcontrib>SUENAGA, KANTA</creatorcontrib><creatorcontrib>KAKUTA, IZURU</creatorcontrib><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Environment Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 2: Ocean Technology, Policy & Non-Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>ASFA: Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>TAKASE, KIYOMI</au><au>SUENAGA, KANTA</au><au>KAKUTA, IZURU</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enhancing the quality of sea pineapple Halocynthia roretzi by using ozone fine bubbles</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>2020-07-15</date><risdate>2020</risdate><volume>86</volume><issue>4</issue><spage>328</spage><epage>334</epage><pages>328-334</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><abstract>This study examined the effect of ozone fine bubbles (OFB) processing (bubble size: 0.8-5.0 µm, number of bubbles: 1.6×1014 individuals) at 20℃ on the quality of the sea pineapple Halocynthia roretzi, as well as the effect of different storage methods (in cold seawater of 2℃ or in seawater ice of -1.5 to -2.0℃) on the quality. In the group stored in cold seawater after the OFB treatment for 24 hours, a significant decrease in the number of viable bacteria in the body and higher S and V values of the squirt fascia were found on day 7, comparing to those of the others. Also, the squirt fascia remained a fresh yellow color until 7 days after storage. On the other hand, the colors of the squirt fascia and the peeled juice of sea pineapple stored in seawater ice changed from yellowish or pale yellow to brown. Thus, the storage of sea pineapple in seawater ice around freezing temperature caused the degradation of quality. These results indicate that storage in cold seawater after OFB treatment is effective for maintaining the high quality of sea pineapple.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.19-00041</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Biodegradation Bubbles Cold storage Colour Fascia Freezing Fruits Halocynthia roretzi Ice Ozone Pineapples Quality control Seawater Storage conditions |
| title | Enhancing the quality of sea pineapple Halocynthia roretzi by using ozone fine bubbles |
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