Effect of aqueous ozone treatment on some quality changes of vacuum-packed meagre (<i>Argyrosomus regius</i>) fillets

In this study, microbiological, sensory and color changes in vacuum-packed meagre fillets treated with aqueous ozone for different periods of time were investigated. Meagre 15 (O-15) 30 (O-30) minutes stored at +2 °C 12 days. Control group (C) was not after vacuum packaging. For microbiological changes, Total Mesophilic Aerobic Bacteria (TMAB), Pseudomonas sp. , Lactic Acid (LAB) Psychrophilic (TPAB) counts analyzed. At the end storage, highest bacterial found C (&gt;7.00 log cfu/g). ozone-treated samples, did exceed 7.00 cfu/g only O-30 group. evaluation it determined that total demerit points 18 C, 16.25 O-15 14.75 storage over 30. No significant change according to results but observed L value samples higher had a lighter color. conclusion results, treatment prolonged shelf life 4 days compared control without causing loss.