Ozone in Seafood Processing

Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)

“…Hence, ozone has received global acceptance and attracted considerable attention on food safety uses. Ozone treatment has been applied to various kinds of fishery products, such as mussel, shrimp, sockeye salmon, Japanese flounder, jack mackerel, and rockfish (Naito 2012;Okpala 2014a, b). Reduced microbial load and extended shelf life was achieved for these species.…”

“…PV, representing the hydroperoxides contents, were significantly higher (p \ 0.05) for the flake ice group than those of the other two groups, indicating that slurry ice appeared effective in retarding the formation of PV, probably due to the inhibitory effect on endogenous protease or protease harboring microorganisms. Despite the positive effect of ozone, its oxidation capacity is considered as potential candidate able to accelerate lipid oxidation, which in turn might unintentionally aggravate quality deterioration of fish and fish products (Naito 2012;Okpala 2016;Okpala et al 2016). Herein, the choice of ozone concentration in slurry ice demonstrated itself as a potential candidate to offer minimal effects on the production of primary lipid oxidation products.…”

Ozone as a Safe and Environmentally Friendly Tool for the Seafood Industry

“…The use of ozone-containing water for dipping and washing fish or fish fillets resulted in an effective reduction of microbiological flora and simultaneously had no effect on the product (Ravesi et al, 1987;Gelman et al, 2005;Naito, 2012).…”

Estudo da influência de metais, nitrato e carbonato na desinfecção por ozonização de efluente secundário

“…A eficiência de inativação depende da eficiência da transferência do ozônio da fase gasosa para a líquida. Silva (2008) O ozônio também vem sendo utilizado na manipulação e no processamento de produtos de origem animal (Pohlman, 2012;Naito, 2012), além de apresentar efeito microbicida e poder de degradação de substâncias indesejadas como microtoxinas (Ikeura et al, 2011) o que já foi documentado para uma grande variedade de microrganismos, incluindo bactérias Gram-positivas e Gram-negativas. As bactérias Gram-negativas possuem maior sensibilidade ao ozônio quando comparadas com as bactérias Gram-positivas, pois possuem menor quantidade de peptideoglicano em sua parede celular .…”