Effect of ozone pretreatment on fish storage life at low temperatures

Journal of Food Protection

Volumn 68, Issue 4, 2005, Pages 778-784

  Gelman, A ^a   Sachs, O ^b   Khanin, Y ^b   Drabkin, V ^a   Glatman, L ^a  

^a KIMRON VETERINARY INSTITUTE   (Israel)

^b Dor Aquaculture Experimental Station   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

TILAPIA;

EID: 17144393359     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.4.778     Document Type: Article

References (41)

1. Al-Dagal, M. M., and W. A. Bazarra. 1999. Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria. J. Food Prot. 62:51-56.
2. Ashenafi, M., Y. Abebe, and D. Elias. 1995. Microbial spoilage for a fresh water fish (Oreochromis niloticus) at low (4°C) and ambient (25°C) temperatures. Trop. Sci. 35:395-400.
3. Bailey, J. S., R. J. Buhr, N. A. Cox, and M. E. Berrang. 1996. Effect of hatching cabinet sanitation treatments on Salmonella cross contamination and hatchability of broiler eggs. Poult. Sci. 75:191-196.
4. Beuchat, L. R. 1992. Surface disinfection of raw produce. Dairy Food Environ. Sanitation 12:6-9.
5. Billion, J. 1978. The action of ozone in preservation of meat products. Rev. Tech. Vet. L'alimentation 16:41-43.
6. Bryant, E. A., G. P. Fulton, and G. C. Budd. 1992. Disinfection alternatives for safe drinking water. Van Nostrand Reinhold, New York.
7. Chen, H. C., S. O. Chang, and S. T. Ing. 1987. A study on the sterilization effect of ozone and its application for marine food processing. J. Fish Soc. Taiwan 14:79-89.
8. Chen, H. C., S. H. Huang, M. W. Moody, and S. T. Jiang. 1992. Bactericidal and mutagenic effects of ozone on shrimps (Penaens monodon) meat. J. Food Sci. 57:923-927.
9. Chen, H. H., E. M. Chiu, and J. R. Huang. 1997. Color and gel-forming properties of horse mackerel (Trachurus japonicus) as related to washing conditions. J. Food Sci. 62:985-991.
10. Connell, J. J. 1990. Control of fish quality. Fishing News Books, a division of Blackwell Scientific Publication Ltd., Cambridge University Press, Cambridge, UK.
11. Coudrains, L., and E. Starck. 1988. Procedure and device for treatment of animal tissue, especially fish, with the aim of decoloration and deodorization. European Patent Application EPO284502A1.
12. Da Silva, M. V., P. A. Gibbs, and R. M. Kirby. 1998. Sensorial and microbial effects of gaseous ozone on fresh scad (Trachurus trachurus). J. Appl. Bacteriol. 84:802-810.
13. De la Coax, H. 1904. L'ozone et ses applications industrielles. Vve Ch Dunod, Paris. Quoted in A. G. Hill and R. G. Rice. 1982. Historical background, properties and applications. In R. G. Rice and A. Netzer (ed.), Handbook of ozone technology and applications, vol. 1. Ann Arbor Science, Ann Arbor, Mich.
14. De la Coax, H. 1904. L'ozone et ses applications industrielles. Vve Ch Dunod, Paris. Quoted in A. G. Hill and R. G. Rice. 1982. Historical background, properties and applications. In R. G. Rice and A. Netzer (ed.), Handbook of ozone technology and applications, vol. 1. Ann Arbor Science, Ann Arbor, Mich.
15. Dondo, A., C. Nachtman, L. Doglione, A. Rosso, and A. Genetti. 1992. Foods: their preservation by combined use of refrigeration and ozone. Ing. Aliment. Conserv. Anim. 8:16-25.
16. Fournaud, J., and R. Lauret. 1972. Influence of ozone on the surface microbial flora of frozen beef and during thawing. Ind. Aliment. Agric. 89:585-589.
17. Gelman, A., L. Glatman, V. Drabkin, and S. Harpaz. 2001. Effect of storage temperature and preservative treatment on shelf life of the pond raised freshwater fish silver perch (Bidyanus bidyanus). J. Food Prot. 64:1584-1591.
18. Graham, D. M. 1997. Use of ozone for food processing. Food Technol. 51:72-75.
19. Haragushi, T., U. Simudu, and K. Aiso. 1969. Preserving effect of ozone on fish. Bull. Jpn. Soc. Sci. Fish 35:915-919.
20. Harpaz, S., L. Glatman, V. Drabkin, and A. Gelman. 2003. Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer). J. Food Prot. 66:410-417.
21. Himelbloom, B. H., C. Crapo, E. K. Brown, J. Babbit, and K. Reppond. 1994. Pink salmon (Oncorhynchus gorbusha) quality during ice and chilled seawater storage. J. Food Qual. 17:197-210.
22. Hobbs, G. 1991. Fish: microbiological spoilage and safety. Food Sci. Technol. Today 5:166-173.
23. Huss, H. H. 1994. Assurance of seafood quality. FAO Fish. Tech. Pap. 334. FAO, Rome.
24. Huss, H. H., L. Ababouch, and L. Gram. 2004. Assessment and management of seafood safety and quality. FAO Fish. Tech. Pap. 444. FAO, Rome.
25. International Commission on Microbiological Specification for Foods. 1986. Microorganisms in foods 2: sampling for microbiological analysis, 2nd ed. University of Toronto Press, Toronto, Canada.
26. Isekson, I., R. Pasteur, V. Drabkin, M. Lapidot, E. Eizenberg, I. Klinger, and A. Gelman. 1996. Prolonging shelf life of carp by combined ionizing radiation and refrigerator. J. Sci. Food Agric. 72:353-358.
27. Jacobson, P., H. Liltved, and H. Efraimsen. 1989. Disinfection of effluent from fish slaughteries. Aquacult. Eng. 8:209-216.
28. Kim, J. G., A. E. Yousef, and S. Dave. 1999. Application of ozone for enhancing the microbiological safety and quality of foods: a review. J. Food Prot. 62:1071-1087.
29. Kim, J. G., A. E. Vousef, and M. A. Khadre. 2003. Ozone and its current and future application in the food industry. Adv. Food Nutr. Res. 45:167-218.
30. Kim, T. J., J. L. Silva, R. S. Chamul, and T. C. Chen. 2000. Influence of ozone, hydrogen peroxide, or salt on microbial profile, TBARS and color of channel catfish fillets. J. Food Sci. 65:1210-1213.
31. Kolodyaznaya, V. S., and T. A. Suponina. 1975. Storage of foods using ozone. Kholodil'naya Tekhnika 6:39-41. (In Russian.)
32. Lima dos Santos, C. A. M., D. James, and F. Teutscher. 1981. Guidelines for chilled fish storage experiments. FAO Fish. Tech. Pap. 210. FAO, Rome.
33. Menzel, D. V. 1984. Ozone: an overview of its toxicity in man and animal. J. Toxicol. Environ. Health 13:183-195.
34. Mitsuda, H., H. Ohminami, and H. Nagasawa. 1991. Process for sterilization of foodstuffs. U.S. patent 5.011.699. Japan Food Industry Association Inc.
35. Nelson, W. 1982. The use of ozonated ice to extend the shelf life of fresh Alaskan fish. Republic Submission Alaska Department of Commercial Economic Development, Officially Commercial Fish Development, Anchorage.
36. Ravesi, E. M., J. J. Licciardello, and L. D. Racicot. 1987. Ozone treatment of fresh Atlantic cod, Gadus morhua. Mar. Fish. Rev. 49:37-42.
37. Rice, R. G., J. W. Farguhar, and L. J. Bollyky. 1982. Review of the applications of ozone for increasing storage times of perishable foods. Ozone Sci. Eng. 4:147-163.
38. Sokal, R. R., and F. J. Rohlf. 1995. Biometry, p. 207-271. W. H. Freeman and Co., New York.
39. Stover, E. L., and R. W. Jarnis. 1981. Obtaining high-level wastewater disinfection with ozone. J. Water Pollut. Control Fed. 53:1637-1647.
40. Sutterlin, A. M., C. Y. Couturier, and T. Devereaux. 1984. A recirculation system using ozone for the culture of Atlantic salmon. Prog. Fish-Cult. 46:37-42.
41. Toledo-Florez, L. J., and R. R. Zall. 1998. Methods for extending the storage life of fresh tropical fish, p. 223-243. In G. J. Flick, J. R. Roy, and E. Martin (ed.), Advances in seafood biochemistry, Technomic Publishing Co. Inc., Lancaster, UK.