Extension of Trout Fish Shelf Life by Ozone Treatment

The shelf life of fish was extended using disinfection properties of ozone. For this purpose, Trout specimens were exposed to ozone in the aqueous media for two hours and their microbial growth and biochemical properties were measured over time. Microbial growth of ozone treated fish was significantly slower than the control sample, resulting in lower counts of bacteria (Acceptable point: less than 5*104/gr or cm2). According to the biochemical tests; ozone treatment had no negative effects on fat, protein and the humidity of the fish. Peroxide and TVN (Total Volatile Nitrogen) measurements showed that treatment by ozone increased the trout shelf life from 4 days to 6 days. According to the sensory analysis, no changes were observed in the color or flavor of the ozone treated trout.