- Deactivates a large number of organisms (bacteria, fungi, yeast, parasites, viruses)
- Oxidizes natural organic compounds as well as synthetic substances (detergents, herbicides, composite pesticides)
- Obtain greater durability of foods (in refrigeration, freezing or fresh storage) and eliminating bacteria to not allow to growth in meats or others, formation of moulds, etc.
- Better sensory aspect and presentation, removes disagreeable smells giving foods a healthful aspect

Tilapia (ปลานิล)

Chilled tilapias were stored at zero and 5C after short ozone (6 ppm) pretreatment of live fish.

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 0C. The combination of ozone pretreatment with storage at 0C 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 ozonated water for dipping and washing fish or fish fillets (Fig. 3 and 4) 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).

Halibut

Shrimp
Soaking peeled shrimp meat improves the product quality by reducing spoilage bacteria during mechanically peeled shrimp processing operations. Higher ozone concentrations and longer contact times are more effective for reducing levels of spoilage bacteria levels on the shrimp. Ozonated water did not increase lipid oxidation in the shrimp immediately afterwards nor were there any negative effects on fish quality (flat fish species) and even allowed the inhibition of certain mechanisms involved in lipid hydrolysis and oxidation.

Importance of ozone in the fishing industry

• the quality and the security are the highest priorities of the fishing sector;
• the control of the deteriorative organisms is a quality goal, whereas the control of the pathogens, like Listeria monocytogenes and Vibrio sp., is a food safety goal;
• the FDA declares that ozone was approved like food additive;
• ozone has been demonstrated to produce greater rates of mortality for the microorganisms when compared with chlorine or other chemical agents;

Source: http://www.scielo.br/scielo.php?pid=S1516-89132009000600025&script=sci_arttext
Brazilian Archives of Biology and Technology
version ISSN 1516-8913
Braz. arch. biol. technol. vol.52 no.6 Curitiba Nov./Dec. 2009
doi: 10.1590/S1516-89132009000600025
FOOD/FEED SCIENCE AND TECHNOLOGY
Ozone – an emerging technology for the seafood industry

Top