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Effect of ozone pretreatment on fish storage life at low temperatures.

Author(s) : GELMAN A., SACHS O., KHANIN Y., et al.

Type of article: Article

Summary

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 °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 °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 °C for 30 days. These results were corroborated by the bacteriological tests. The sensory qualities of ozone-treated tilapia stored at 5 °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 °C appears to be a promising means of prolonging the shelf life.

Details

  • Original title: Effect of ozone pretreatment on fish storage life at low temperatures.
  • Record ID : 2006-0857
  • Languages: English
  • Source: Journal of Food Protection - vol. 68 - n. 4
  • Publication date: 2005/04

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