Influence of Ozone Depuration on the Physical Properties of Fresh American oysters (Crassostrea virginica)

摘要: Abstract Ozone depuration is a non-thermal technology applied to moderated sewage-contaminated oysters increase the supply of safe and nutritious bivalves. reacts with proteins causing peptide bond cleavage range amino acid side-chain modifications. Collagen contributes texture tenderness oyster meat although scientific information available in relation action ozone on proteins, little known about change physical properties food systems after an ozonization process that may affect textural product. treatment diminished quality. Texture was positively correlated (r = 0.550) proteolysis as free content increased firmness decreased; shear force were negatively (r = −0.724), values decreased panelists detected softer meat. Meanwhile, WB (r = −0.469) by depuration.