{"title":"Extension of Fish Shelf Life by Ozone Treatment","authors":"Behrouz Mosayebi Dehkordi, Neda Zokaie","volume":38,"journal":"International Journal of Environmental and Ecological Engineering","pagesStart":108,"pagesEnd":111,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/12403","abstract":"The shelf life of fish was extended using disinfection\r\nproperties of ozone. For this purpose, Trout specimens were exposed\r\nto ozone in the aqueous media for two hours and their microbial\r\ngrowth and biochemical properties were measured over time.\r\nMicrobial growth of ozone treated fish was significantly slower than\r\ncontrol sample, resulting in lower counts of bacteria. According to\r\nthe biochemical tests; ozone treatment had no negative effects on fat,\r\nprotein and humidity of fish. Peroxide and TVN (Total Volatile\r\nNitrogen) measurements showed that treatment by ozone increased\r\nthe trout shelf life from 4 days to 6 days. According to the sensory\r\nanalysis, no changes were observed in color or flavor of the ozone\r\ntreated trout.","references":"[1] L. H. Ababouch, M. E. Afilal, H. Benabdeljelil, and F. F. Busta,\r\n\"Quantitative changes in bacteria, amino acids and biogenic amines in\r\nsardine (sardine pilchardus) stored at ambient temperature (25 to 28\u00baC)\r\nand in ice,\" International Journal of Food Science Technology, 1991,\r\nvol. 26, pp. 297-306.\r\n[2] K. Whittle, R. Hardy, and G. Hobbs, \"Chilled fish and fishery products,\"\r\nin Gormley, 3rd ed., Chilled foods: The State of the Art. New York:\r\nElsevier Applied Science, 1990, pp. 87-116.\r\n[3] A. C. Carmen, O. Rodr\u251c\u00a1guez, V. Losada, V., P. A. Santiago, and J.\r\nBarros, \"Effects of storage in ozonised slurry ice on the sensory and\r\nmicrobial quality of sardine (Sardina pilchardus),\" International\r\nJournal of Food Microbiology, 2005, vol. 103(2) pp. 121-130.\r\n[4] A. Huidobro, R. Mendes, and M. L. Nunes, \"Slaughtering of gilthead sea\r\nbream (spardus aurata) in liquid ice: influence on fish quality,\"\r\nEuropean Food Research Technology, 2001, vol. 213 pp. 267-272.\r\n[5] A. Huidobro, M. Lopez-Caballero, and R. Mendes, \"Onboard processing\r\nof deepwater pink shrimp (parapenaeus longirostris) with liquid ice:\r\neffect on quality,\" European Food Research Technology, 2002, vol. 214\r\npp. 469-475.\r\n[6] V. Losada, C. Pineiro, J. Barros-Velazquez, and S. P. Aubourg,. \"Effect\r\nof slurry ice on chemical changes related to quality loss during European\r\nhake (Merluccius merluccius) chilled storage,\" European Food Research\r\nTechnology, 2004, vol. 219, pp. 27-31.\r\n[7] FDA_Ozone_Final_Rule- Food and Drug Administration Department of\r\nHealth and Human Service Subchapter B\u00d4\u00c7\u00f6Food for Human\r\nConsumption. CONTINUED- TITLE 21\u00d4\u00c7\u00f6FOOD AND DRUGS\r\nCHAPTER I, Title 21, Volume 3, April 1, 2005.\r\n[8] USDA, 1997. Code of federal Regulations. Title 9, part 381.66-Poultry\r\nproducts; Temperatures and chilling and freezing procedures. Office of\r\nthe federal Register National Archives and Record Administration,\r\nWashington, DC.\r\n[9] A. C. Seydim, B. Zeynep, G. S. Annel, and K. Greene, \"Use of ozone in\r\nthe food industry,\" Lebensmittel - Wissenschaft und-Technologie, 2004,\r\nvol. 37(4) pp. 453-460.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 38, 2010"}