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Dear colleagues,
I am looking some references about ozone application in the fish processing
(washing, filleting), as well as the probable effects of the ozone in the
edible muscle (lipid oxidation, undesirable compound formation). I received
some discussions of the seafood ucdavis list sometimes ago but I didn't read
any information to this respect.
Could anybody help me?
Kind regards,
Prof. Dr. Alex Augusto Gonçalves
Food Engineering – UNISINOS
International Consultant FAO/UN
Financial Director - SBCTA/RS
http://www.sbctars.ufrgs.br/
GI-Pescado Coordinator
http://paginas.terra.com.br/educacao/seafoodgroup/
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