Observations and experiments on extending shelf-life of 'rockfish' (Sebastes spp.) products with ozone |
| |
| Authors: | J. Kö tters,A. Prahst,B. Skura,H. Rosenthal,E. A. Black,J. Rodigues-Lopez |
| |
| Affiliation: | Department of Fishery Biology, Institute for Marine Science, University of Kiel, Düsternbrooker Weg 20, 24105 Kiel, Germany;Department of Food Science, University of British Columbia, 6650 N. W. Marine Drive, Vancouver, B.C., Canada V6T 1Z4;British Columbia Ministry of Aquaculture and Fisheries, Aquaculture and Commercial Fisheries Branch, Victoria, B.C., Canada V8W 2ZF |
| |
| Abstract: | On a fishing vessel and in the laboratory, trials were undertaken to study the effect of ozonation on rockfish bacteria ( Sebastes spp.) during transport from fishing grounds. At the beginning of the experiment, bacterial loads were the same on ozone-treated and control samples. Fish transported in ozonated water lost some of their bacterial film with surface slime when they were pumped from the boat's hold into the processing plant. Ozonation appears to encourage the detachment of the surface slime and bacterial film by partly oxidizing the excess slime excreted during capture. When ozonated intermittently during transport the fish shelf-life was extended by about 36 h. The same ozonation treatment was simulated in the laboratory which revealed higher bacterial counts on the ozonated fish than on the control samples. Fish used in this trial are believed to have been stored for several days prior to ozonation. This storage may have resulted in changes in the properties of the surface slime, counteracting the effect of ozonation. |
| |
| Keywords: | |
|
|
