Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products

The combined effect of ozone gaseous treatment and passive refrigeration system on microbiological, biochemical, and sensory changes of fresh cod (Merluccius merluccius), red shrimp (Aristeus antennatus), scald fish (Arnoglossus laterna) and musky octopus (Eledone moschata) was evaluated by monitoring quality during 12 days of storage. Except for hake, ozonation exerted a significant bactericidal effect on psychrotrophs, H2S-producing bacteria,...