RE: Ozone application in the fish processing - [SC: 8% -- Scanne d(SUS_server2)]

From: Michaela Archer (M_Archer@Seafish.co.uk)
Date: Mon Sep 25 2006 - 01:02:49 PDT

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    Alex,
     
    One of my colleagues at Seafish has carried out some work on the use of
    ozone in seafood, producing two reports (ref's below). Unfortunately these
    are only available in paper format - if you send me your postal address I
    will arrange for copies to be sent to you by post. In the meantime, attached
    is a brief summary/overview of the findings.
     

    Publication: Further Trials to Extend the Storage Life of Cod and Mackerel
    using Sodium Hypochlorite or Ozone
    Author: R. Watson
    Date: March 1997
    Summary:
    Further trials of storing cod and mackerel in chlorinated and ozonated
    seawater have shown no significant benefit to storage life.
    Format: Paper
    Ref No: SR501
    Price: £4

    Publication: Trials to Improve the Quality and Extend the Shelf Life of Cod
    and Mackerel in Sodium Hypochlorite and Ozone Treated Ice and Refrigerated
    Seawater
    Author: R. Watson
    Date: April 1996
    Summary:
    Format: Paper
    Ref No: SR498

    Regards,

    Michaela

    Michaela Archer
    Fish Technologist
    Research and Development Department
    Sea Fish Industry Authority
    Seafish House
    St Andrews Dock
    Hull
    HU3 4QE

    Tel - 01482 327837
    Fax - 01482 223310

    www.seafish.org <http://www.seafish.org>

      _____

    From: Alex Augusto Gonçalves [mailto:alaugo@terra.com.br]
    Sent: 24 September 2006 14:36
    To: Seafood group
    Subject: Ozone application in the fish processing - [SC: 8% --
    Scanned(SUS_server2)]

    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/> http://www.sbctars.ufrgs.br/

    GI-Pescado Coordinator

     <http://paginas.terra.com.br/educacao/seafoodgroup/>
    http://paginas.terra.com.br/educacao/seafoodgroup/

                            
     <http://www.incredimail.com/index.asp?id=422&lang=22>



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