Improvements in Seafood Products through Recent Technological Advancements in Seafood Processing

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

“…Ozone application in freezing chambers and warehouses is becoming more popular among food processors. It aims to extend the product's shelf life by eliminating bacteria from the food system, thereby reducing the bacteriological index in storage systems (Pinnaduwa et al., 2020). When applied to freezing chambers or storage, the ozone concentration should be maintained at 2–3 ppm.…”

“…Given these benefits, ozone is seen as a potential candidate for use in the food processing industry to ensure high‐quality food products. In 2001, the US FDA granted ozone the status of “Generally recognized as safe” (GRAS), permitting its use in food applications and allowing direct contact with food products, including fish, meat, and poultry (Pinnaduwa et al., 2020). Its recent use in a wide range of foods, including seafood, is due to the fact that it leaves no residue or taste in the treated food product.…”

“…With minimal concentrations and short exposure times, ozone can effectively eliminate harmful microorganisms, bacterial spores, and viruses, establishing it as a potent antimicrobial and disinfectant. Additionally, it is recognized as one of the most powerful agents for water treatment (Pinnaduwa et al, 2020). Given these benefits, ozone is seen as a potential candidate for use in the food processing industry to ensure high-quality food products.…”

“…However, other papers have confirmed that ozone itself does not negatively affect the quality parameters of seafood products. In fact, ozone has been shown to suppress several mechanisms that facilitate lipid hydrolysis and oxidation (Gonçalves, 2019; Pinnaduwa et al., 2020). These benefits represent some of the improvements for seafood products that can be achieved through ozone treatment.…”