Antos Piotr, Piechowiak Tomasz, Balawejder Maciej, Kowalczyk Karolina, Tereszkiewicz Krzysztof
Department of Computer Engineering in Management, Faculty of Management, Rzeszow University of Technology, Rzeszów, Poland.
Department of Chemistry and Food Toxicology, Faculty of Technology and Life Sciences, University of Rzeszow, Rzeszów, Poland.
PLoS One. 2025 Aug 18;20(8):e0327866. doi: 10.1371/journal.pone.0327866. eCollection 2025.
The improvement of the microbial quality of food products is one of the most important aspects of the world economy with a significant impact on the health of consumers. Due to the content of lipids, water, and proteins, meat is highly susceptible to degradation mediated by enzymes or microorganisms. Among the wide variety of animal-derived consumption products, fish is highly perishable and characterized by a short shelf life. To improve safety and microbial quality during storage, fish food can be treated with ozone, which is a highly potent antimicrobial agent. In this study, the effect of ozone treatment on the total microorganism content and the quality of fish food was investigated with respect to the content of lipids and the volatile faction responsible for the characteristic odour. The content of microorganisms in fish food subjected to an atmosphere enriched with ozone was reduced. For example, for the control sample with 1.8 x 103 cfu, which was exposed to 20 ppm ozone in atmosphere during the exposition time in the range 10-30 min, a microbial load was reduced to a level between 1.6 x 103 and 1.2 x 103 cfu. The observed reduction levels indicated that such an ozone treatment procedure can be declared as an viable option for improvement of microbial safety of fish. However, the presence of ozone caused qualitative changes of chemical parameters of the fish matrix; in particular, oxidation of lipids occurred. The extent of those changes increased with the extension of the exposition time..
食品微生物质量的改善是世界经济的重要方面之一，对消费者健康有重大影响。由于含有脂质、水和蛋白质，肉类极易受到酶或微生物介导的降解。在各种各样的动物源性消费产品中，鱼类极易腐烂，保质期短。为提高储存期间的安全性和微生物质量，鱼饲料可用臭氧处理，臭氧是一种高效的抗菌剂。在本研究中，针对脂质含量和产生特征气味的挥发性成分，研究了臭氧处理对鱼饲料总微生物含量和质量的影响。置于富含臭氧的环境中的鱼饲料微生物含量降低。例如，对于对照样品，其初始微生物含量为1.8×10³cfu，在10 - 30分钟的暴露时间内暴露于20 ppm臭氧环境中后，微生物负荷降至1.6×10³至1.2×10³cfu之间。观察到的降低水平表明，这种臭氧处理程序可被视为提高鱼类微生物安全性的可行选择。然而，臭氧的存在导致鱼基质化学参数发生定性变化；特别是发生了脂质氧化。这些变化的程度随着暴露时间的延长而增加。
