Extension of Fish Shelf Life by Ozone Treatment

Authors: Behrouz Mosayebi Dehkordi, Neda Zokaie

Abstract:

The shelf life of fish was extended using disinfection properties of ozone. For this purpose, Trout specimens were exposed to ozone in the aqueous media for two hours and their microbial growth and biochemical properties were measured over time. Microbial growth of ozone treated fish was significantly slower than control sample, resulting in lower counts of bacteria. According to the biochemical tests; ozone treatment had no negative effects on fat, protein and humidity of fish. Peroxide and TVN (Total Volatile Nitrogen) measurements showed that treatment by ozone increased the trout shelf life from 4 days to 6 days. According to the sensory analysis, no changes were observed in color or flavor of the ozone treated trout.

Keywords: Fish, Ozone, Shelf life, Trout.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1079138

References:

[1] L. H. Ababouch, M. E. Afilal, H. Benabdeljelil, and F. F. Busta, "Quantitative changes in bacteria, amino acids and biogenic amines in sardine (sardine pilchardus) stored at ambient temperature (25 to 28ºC) and in ice," International Journal of Food Science Technology, 1991, vol. 26, pp. 297-306.
[2] K. Whittle, R. Hardy, and G. Hobbs, "Chilled fish and fishery products," in Gormley, 3rd ed., Chilled foods: The State of the Art. New York: Elsevier Applied Science, 1990, pp. 87-116.
[3] A. C. Carmen, O. Rodríguez, V. Losada, V., P. A. Santiago, and J. Barros, "Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)," International Journal of Food Microbiology, 2005, vol. 103(2) pp. 121-130.
[4] A. Huidobro, R. Mendes, and M. L. Nunes, "Slaughtering of gilthead sea bream (spardus aurata) in liquid ice: influence on fish quality," European Food Research Technology, 2001, vol. 213 pp. 267-272.
[5] A. Huidobro, M. Lopez-Caballero, and R. Mendes, "Onboard processing of deepwater pink shrimp (parapenaeus longirostris) with liquid ice: effect on quality," European Food Research Technology, 2002, vol. 214 pp. 469-475.
[6] V. Losada, C. Pineiro, J. Barros-Velazquez, and S. P. Aubourg,. "Effect of slurry ice on chemical changes related to quality loss during European hake (Merluccius merluccius) chilled storage," European Food Research Technology, 2004, vol. 219, pp. 27-31.
[7] FDA_Ozone_Final_Rule- Food and Drug Administration Department of Health and Human Service Subchapter BÔÇöFood for Human Consumption. CONTINUED- TITLE 21ÔÇöFOOD AND DRUGS CHAPTER I, Title 21, Volume 3, April 1, 2005.
[8] USDA, 1997. Code of federal Regulations. Title 9, part 381.66-Poultry products; Temperatures and chilling and freezing procedures. Office of the federal Register National Archives and Record Administration, Washington, DC.
[9] A. C. Seydim, B. Zeynep, G. S. Annel, and K. Greene, "Use of ozone in the food industry," Lebensmittel - Wissenschaft und-Technologie, 2004, vol. 37(4) pp. 453-460.