Dear Abigail
Try the following:
Peter Howgate
Ravesi, E.M., Licciardello, J.J. & Racicot, L.D., 1988, Ozone Treatments of
Fresh Atlantic Cod, Gadus morhua. Marine Fisheries Review 49(4) 37-42
Abstract. The effect of ozone was investigated by various applications on
the iced storage of fresh gutted Atlantic cod, Gadus morhua. The different
treatments incorporated the ozone in either the ice, rinse water, or chilled
seawater. Shelf life, as assessed by sensory, chemical, and microbiological
tests, was not sufficiently extended by any of the treatments. TMA DMA
Chen, H.C. et al., 1992 Bacteriocidal and mutagenic effects of ozone on
shrimp (Penaeus monodon) meat. Journal of Food Science 57(4) 923-927.
Abstract We examined solubility and stability of ozone in shrimp-meat
extract (SME), bacteriocidal effect of ozone on shrimp-meat microorganisms,
mutagenicity of ozonated shrimp meat, and ozonolysis of DNA. The saturated
concentration (1.4 mg-O3/L) of ozone in SME was lower than in 2% saline or
distilled water at 5 and 25 degC. Upon standing for 25 min after ozonation,
ozone exhibited the same decomposition rate (2.7%/min) in 5 and 25 degC SME.
Among 9 bacterial strains tested, Salmonella typhimurium was more resistant
to ozone in shrimp meat. Mutagen was not detected in shrimp meat when it was
ozonated in saline. Ozone in saline (less than 5 mg-O3/L) could lyse M13 RF
DNA in Escherichia coli and single-stranded DNA in phage M13 outside
bacterial cell, within 30 min.
Kim, T.J., Silva, J.L., Chamul, R.S. & Chen, T.C., 2000, Influence of ozone,
hydrogen peroxide, or salt on microbial profile, TBARS and color of channel
catfish fillets. Journal of Food Science, 65, 1210-1213.
Abstract. Channel catfish (Ictalurus punctatus) fillets were treated with
hydrogen peroxide (HP), ozonated water (OZ), and ascorbic acid plus salt
(AS) or salt solution (BR). All treatments except AS decreased (p P<=0.05)
Aeromonas, while OZ did not decrease Staphylococcus and Acinetobacter. All
treatments except 5 ppm OZ reduced (p <= 0.05) initial TCC and PPC. At 0.7%
HP, BR, and 10 ppm OZ fillets showed odor spoilage after 8, 10 and 10.5 d,
respectively. Fillets treated with HP, OZ, and BR had higher (p <= 0.05)
TBARs than control fillets. HP treated fillets had lower (p <= 0.05) Hunter
'L' values, while BR treated fillets had higher 'a' and lower (p <= 0.05)
Hunter 'L', 'b', and SI values than controls.
----- Original Message -----
From: "Abigail Villalba" <Abigail.Villalba@noaa.gov>
To: <seafood@ucdavis.edu>
Sent: Thursday, February 27, 2003 3:17 PM
Subject: Ozone and fish
> Dear List members:
> I am interested in researching applications of O3 in the fish and
> shellfish industry; i.e.journal articles or Companies using these
> method for the prevention hazards?
> Thanks in advance,
> Abigail Villalba
> CSO/Training Specialist
> USDC/NMFS/Seafood Training Branch
>
>
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