Aplicación de sistemas avanzados para la mejora de la calidad de productos marinos refrigerados de interés comercial
- Sanjuas Rey, Minia
- Santiago Aubourg Martínez Director
- Jorge Barros Velázquez Director
Defence university: Universidade de Santiago de Compostela
Fecha de defensa: 14 September 2012
- Olga Martín Belloso Chair
- María del Pilar Calo Mata Secretary
- Jorge Manuel Saraiva Committee member
- María Encarnación Gómez Plaza Committee member
- Ana María Andrés Grau Committee member
Type: Thesis
Abstract
The aim of this work was to apply advanced refrigeration systems for the quality enhancement of marine products with high commercial interest. Thus, in the first part ozonised slurry ice was assessed for sacrifice, cooling and storage of a representative continental aquaculture species (rainbow trout). Additionally, a slurry ice system made from ozonised sea water was investigated in order to be applied on different kinds of bivalve species (mussel, clam y oyster). Nextly, the use of natural organic acid mixtures (citric, ascorbic and lactic acids) was analysed, according to their antimicrobial and antioxidant properties. For it, ice prepared from aqueous solutions including different concentrations of such acids was applied to different fish species such as hake, megrim, angler, horse mackerel, blue whiting and Atlantic mackerel. Finally, the effect of essential oil (oregano and thyme) presence was studied in ready-to-eat squid rings, as well as its combination with modified atmosphere packaging.