IMPROVEMENT OF QUALITY AND SHELF LIFE EXTENSION OF THE DRIED YELLOW-STRIPE TREVALLY FISH (SELAROIDES LEPTOLEPIS) BY USING OZONATED WATER

Abstract

The objective of this work is to study the effect of concentration of concentration and duration of ozone water in the production of dried yellow fish On microbiological properties during production and storage By studying the total amount of microorganisms naturally contaminated And fresh yellow fish dissected through ozone water immersion At ozone concentrations of 0.5 0.75 and 1 ppm, 3 levels of soaking time were 10, 15 and 20 minutes. Water Activity (Aw) not more than 0.85 from the experimental results It was found that the amount of microorganisms tended to decrease when the concentration of ozone and the duration of ozone immersion increased. The right conditions are The use of ozone water concentration 1 ppm, soaking time 20, makes the microbiological quality of the yellow fish freshly dissected.

The shelf life of product with ozone concentration 1 ppm was studied by packing in polyethylene (PE) bags. Compare storage conditions. At room temperature (30 ± 5 ° C), chilled temperature (7 ± 2 ° C) and freezing temperature (-18 ° C). It was found that dried yellow fish that passed 1 ppm ozone concentration at room temperature ( 30 ± 5 ° C) Refrigerated temperature (7 ± 2 ° C) and freezing temperature (-18 ° C) and packed in a vacuum condition can be stored for 45 days.  All product packed under different conditions were free from health hazard microorganisms.