Ozone Fish Storage and Preservation

ozone fish

Ozone Fish Storage and Preservation

Maintaining fish freshness is almost entirely dependent on microbial effects. In addition to cleaning live fish and other surfaces and tools and equipment in aquaculture processing plants, ozone has been successfully used in recent years for the destruction of microorganisms that may contaminate aquatic products, and for the correction of colour, brightness and undesirable odour of fish meat. During the transportation and processing of live fish to be processed in factories, ozone gives very good results in preserving the freshness of fish and fish products (Pastoriza et al., 2008).

In the trials conducted by Voille (1929), studies on the sterilization of different bacterial cultures (Bacillus, E. coli) inoculated into seawater yielded successful results (Voille, 1929). No adverse effects were observed in the sensory properties of shellfish washed with ozonated water. Salmon and Le’Gall (1936), in addition to the studies by Voille (1929), determined that fish that became inedible in 12 days using fresh ice kept their freshness up to 16 days using ozone ice.

Ozonated Ice For Fish Storage

An ozone injection system can dissolve ozone gas into water, which can then be fed into an ice-making machine, which will freeze the ozone dissolved into the water to produce ozonated ice. This process essentially stores the ozone within the ice, resulting in what is known as ozonated ice. This ozonated ice can be used in fish storage to extend shelf life and maintain a fresher, more appealing product for the end user.

The use of ozone to create ozonated ice is not a novel idea. In 1936, research in the commercial fish industry in France revealed a 33% increase in the shelf-life of fresh fish stored on ozonated ice when compared to ice produced from regular water in fishing vessel holds (Salmon, J). To reduce bacteria and extend the shelf-life of fresh fish, ozone can be dissolved in water and used to wash seafood and fish fillets.

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Historically, fresh fish has been more expensive than frozen fish products. The market price of fresh fish will be affected by the appearance of this fish. The use of ozone in ice for storage in fishing vessels has been used to maintain the highest quality fish and obtain the highest price for fresh fish products. While at sea, the fish and seafood harvested early in the voyage must be as fresh and comparable in quality to the fish caught near the end of the voyage. Because these vessels can sometimes spend weeks at sea, ozonated ice was seen as a great solution to the storage issues encountered in this unique industry.

The use of ozonated ice in fish storage has spread beyond the fishing vessel to fish farming and processing facilities across the industry. Many fish processors and fish farms now use ozonated ice for all of their seafood storage requirements. Ozonated ice is a convenient way to extend the shelf life of seafood products. ozone fish

In addition to disinfecting surfaces, tools and equipment, especially in seafood processing factories, ozone has been used successfully in recent years to destroy microorganisms that may contaminate fishery products and to correct the colour, shine and undesirable odour of fish meat. 

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