Res: RE: Ozone application in the fish processing

From: Alex Augusto Gonçalve (alaugo@terra.com.br)
Date: Wed Sep 27 2006 - 03:54:44 PDT

  • Next message: Ira Somerset: "RE: Ozone application in the fish processing"

    Dear colleagues,


    Thanks a lot for all information...

    And what about the legislation for use and/or ozone application in seafood??
    It's legal or illegal?? Here in Brazil we can use ozone only in drink water
    (potable water) to sterilization.

    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/
     
     
    -------Mensagem original-------
     
    De: Jin Kim
    Data: 09/26/06 21:58:01
    Para: Michaela Archer; 'Alex Augusto \"Gonçalves'\; Seafood group
    Assunto: RE: Ozone application in the fish processing - [SC: 8% --
    Scanned(SUS_server2)]
     
    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:
    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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