Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging

摘要: Abstract The objective of the present study was to evaluate combined use ozone technology with modified atmosphere packaging as an alternative ensure microbiological safety, physicochemical quality and increment shelf life whole Pacific white shrimp (Litopenaeus vannamei). Shrimp samples were pretreated by immersion in cold ozonated water (1 ppm, 10 min, 15 °C) chlorinated (5 ppm, 15 °C). Control group immersed on (15 °C) distilled for 10 min. After immersion, drained, packed either atmospheric air (Control), or (100% CO2), stored under refrigeration (4 ± 0.5 °C) 12 days. Every third day withdrawn microbiological, sensorial analyzes. Ozonated followed MAP increased (up 24 days) when compared 11 control 9 days), maintained acceptable attributes low melanosis index, ensured microbial counts, finally preserved parameters. Thus, treatment associated could be expand seafood while maintaining its safety quality.