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

From: Jin Kim (jinmoonkim01@yahoo.com)
Date: Tue Sep 26 2006 - 17:50:27 PDT

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    Hi,
       
         While working for a salmon farming and processing company, Stolt Sea Farm, now merged its salmon and other aquacultured products into “Marine Harvest,” I have tested ozone in an effort to extend shelf life of fresh salmon products, gutted with head on, H&G, and fillet with skin on as well fillets with skin off.
         Atlantic salmon harvested from company’s St. George, New Brunswick, Canada off-shore floating pan were iced and transported within two hours by boat to St. George processing plant. For the gutted with head on and H&G salmon, ozone water was sprayed with high pressure onto inside, outside and gill of the products. For fillets with skin on or off, ozone water was sprayed onto both sides of the finished products. Residual ozone in water, water temperature and pH were adjusted for optimum conditions. Treated products were stored in the refrigerator.
         Sensory evaluation and total plate count were conducted during storage at refrigeration temperature (2 - 4°C). Shelf lives of all products were extended up to about 18 days (marketable), compared to average about 10 -12 days for the control from the day of harvest. Color of salmon was not affected by the short time exposure to ozone. Carotenoids of salmon meat color, astazanthin and canthazanthin seem to be stable against ozone, in contrast to meat pigments, myoglobin and hemoglobin, which are quickly oxidized to brown heme compounds at about 2 PPM of ozone. Lipid oxidation was not noticeable during 18 days of storage. Slight discoloration of carotenoids occurred late in the storage, but was not obvious at day 18 and slightly noticeable at day 21. Ozone treatment of this study demonstrated a reduction in the deterioration rate of the fish with no significant corresponding increase in oxidation/rancidity development. At first, I thought it was due to different types of
     fat in the off-shore aquacultured salmon muscle through feed, resulting in less amount of highly polyunsaturated fatty acids compared to wild salmon. But these data were consistent with those from wild salmon, sockeye and chum salmon. Lee and Kramer (1984) concluded that the expert panel did not find signs of oxidation in sockeye salmon stored in ozone-treated ice for 21 days. Goche and Cox (1999) in their study designed to test the impact of ozone on fresh chum salmon indicated that acceleration of oxidation in fresh chum salmon by the use of ozone was not a significant factor as the fish spoils prior to any such development.
         Many new oxidation byproducts can be formed during ozonation or ozone advanced oxidation processes. The National Toxicology Program reports (1994) concluded that under conditions of 2-year and lifetime studies with rat, there was no evidence of carcinogenic activity of ozone in male and female rats exposed to 0.12, 0.5, or 1.0 PPM of ozone.
         The organic byproducts of ozone oxidation can be lumped together as aldehydes, ketones, acids, alcohols, and mixed functionality derivatives, e.g., keto-acids, aldehyde-acids, keto-aldehydes, aldehyde-alcohols, and the like. These types of compounds are much more readily biodegradable than are the starting compounds prior to ozone oxidation. Therefore, oxidation of organic materials by ozone is shown to be a non-issue when operations are carried out within the limits established by OSHA/NIOSH for ozone.
         I believe that there are many factors involved to influence the results, such as application method, temperature and pH as well as the quality of water you use to ozonate. You may obtain different results depending on the techniques used for the same fish materials.
         You can obtain more information on the application of ozone in fish processing and storage from the following references.
       
      Chen HC et al. 1987. A study on the sterilization effect of ozone and its application for marine food processing, J Fish Soc Taiwan. 14(2): 799-89.
       
      Glaze WH, Kang JW. 1989. Advanced Oxidation Processes. Test of a kinetic model for the oxidation of organic compounds with ozone and hydrogen peroxide in a semibatch reactor. Indl Engr Chem Res 28:1580-587.
       
      Goch L, Cox B. 1999. Ozone treatment of fresh H&G Alaska salmon. Report to Alaska Science and Technology Foundation and Alaska Dept. of Environmental Conservation.
       
      Graham DM. 2000. Ozone as an antimicrobial agent for the treatment, storage and processing of foods in gas and aqueous phases. Direct Food Additive Petition to FDA.
       
      Haraguchi T et al. 1969. Effect of ozone on preservation of fresh fish. Bull Jap Soc Sci Fish 35(9): 915-919.
       
      Lee JS, Kramer DE. 1984. Effectiveness of ozone-treated wash water and ice on keeping quality and stability of sockeye salmon. Report FITC 84/T-1 to Alaska Sea Grant College Program and Alaska Department of Environmental Conservation.
       
      NTP. 1994. Technical Report 440. Oct. 4.
       
      Rice RG, Gomez-Taylor M. 1986. Occurrence of byproducts of strong oxidants reacting with drinking water contaminants – scope of the problem. Environ Health Perspectives 69: 31-44.
       
      Kim, Jin Moon
      Professor
      School of Food Science and Technology
      Southern Yangtze University
      Wuxi, Jiangsu Province
      China 214036
      Tel) 86-510-8340-3818
      jmkim@sytu.edu.cn jinmoonkim01@yahoo.com
       
       
       

    Michaela Archer <M_Archer@Seafish.co.uk> wrote: FLAVOR00-NONE-0000-0000-000000000000 4.0 ; 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
        
    ---------------------------------
      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/
      GI-Pescado Coordinator
      http://paginas.terra.com.br/educacao/seafoodgroup/
                    

                     
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