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
Hauptverfasser:	TAKASE, KIYOMI, SUENAGA, KANTA, KAKUTA, IZURU
Format:	Artikel
Sprache:	jpn
Schlagworte:	Biodegradation Bubbles Cold storage Colour Fascia Freezing Fruits Halocynthia roretzi Ice Ozone Pineapples Quality control Seawater Storage conditions
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