Changes in some proximate, colour and textural characteristics of ozone-processed shrimp: Combined effects of increasing ozone discharge and iced storage

Changes in proximate composition, colour and textural characteristics of ozone-processed shrimp as affected by combined effects of increasing ozone exposures and iced storage were investigated and for the first time. Whilst proximate composition comprised of fat, moisture, and protein contents and colour comprised of L*, a*, b* and metric chroma (C), the texture comprised of adhesiveness, fracturability and hardness parameters. Essentially, increasing ozone exposures were safely discharged via commercially available domestic ozone facility. Notably, the storage study lasted for up to eleven days. The results showed that the differences in proximate contents appeared superficial with increasing ozone exposures and iced storage. However, it was the colour, adhesiveness and fracturability attributes that showed noticeable effects (p < /em>>0.05). It is plausible that the behavior of adhesiveness and fracturability of ozone-processed shrimp samples may well be complementing those of hardness textures. Overall, the data provided by this study objectively and realistically demonstrates the promising food technological potentials of domestic ozone facilities.