Effect of Ozone Pretreatment on Fish Storage Life at Low Temperatures

Abstract

The purpose of the present study was to determine the effect of ozone pretreatment of live fish on their shelf life and storage characteristics during storage at 0 and 5 degrees C. The evaluation included sensory, chemical, physical, and bacteriological tests at set intervals throughout a storage period of 30 days under two temperature regimes (0 and 5 degrees C). The results of the sensory tests showed that ozone pretreatment of live tilapia prolonged their shelf life by 12 days and improved their quality characteristics during storage at 0 degrees C for 30 days. These results were corroborated by the bacteriological tests. The sensory qualities of ozone-treated tilapia stored at 5 degrees C became unacceptable 3 days later than those of control fish. Although the most important factor affecting the fish shelf life is storage temperature, the combination of ozone pretreatment with storage at 0 degrees C appears to be a promising means of prolonging the shelf life.

Use of sterile and ozonized water as a strategy to stabilize the quality of stored refrigerated fresh fish

“…Dondo, Nachtman, Doglione, Rosso, and Genetti (1992) conclude that ozone reduces the superficial contamination of the fish as well as the formation of volatile nitrogen compound totals, improving for that reason the sensorial quality for several days when it is stored under refrigeration. On the other hand, Gelman et al (2005), observed a clear effect at 0°C on the bactericidal action of ozone in fish, but not at 5°C. Also Dosti et al (2005) indicate that the bacterial population is reduced by approximately 7 log units by exposing bacterial cultures of Pseudomonas to ozone during 10 min.…”

“…After 12 days on land stored at 3°C, the only samples that still present values within the TVB content limits are the control from catches stored on board for 3 days (28.9 mg) and the Petfrost catches with 8 and 3 days storage on board, although, in both cases, they were very close to the limits for rejection (around 24 mg TVB-N/ 100 g). The effectiveness of ozone on fresh muscle of tilapia was studied by Gelman, Sachs, Khanin, Drabkin, and Glatman (2005). These authors observed that the TVB-N content increased after 8 and 22 days of storage, for temperatures of 5 and 0°C, respectively, but significant differences between control and treated samples were not observed at either temperature.…”

Ozone: an emerging technology for the seafood industry

“…The ozonized water for dipping and washing fish or fish fillets (Fig. 3, 4 and 5) showed an effective reduction of microbiological flora and simultaneously had no effect on the product (Ravesi;Licciardello and Racicot, 1988;Brooks and Pierce, 1990;Tapp and Sopher, 2002;Gelman et al, 2005). The catfish study showed highly statistically significant reductions in plate counts when live fish and fillets were washed in ozonated water.…”

“…Sensory analysis showed that ozone pretreatment prolonged their storage life by 12 days (40%) and improved their quality characteristics through one month's storage at 0°C. The combination of ozone pretreatment with storage at 0°C appears to be a feasible means of prolonging the storage life of fish, and extending their marketability and exportation potential (Nash, 2002;Gelman et al, 2005). The ozonized water for dipping and washing fish or fish fillets (Fig.…”

Novel Approaches in Seafood Preservation Techniques

“…The water treatment with ozone seems to have a selective quality, especially with respect to reducing trimethylamine-oxide (TMA-O) micro-organisms, an effect observed mainly during the first six days of storage of the fish kept at refrigeration temperature [28]. The effectiveness of ozone pretreatment on fresh muscle of tilapia has been studied [35]. An increase in the total volatile base-N 2 (TVB-N) was observed after 8 and 22 days of storage, at 5 and 0 • C, respectively, but differences between control and treated samples were not significant (P Ͼ 0.05) at both temperatures.…”