Regresar

Conservation process design of fresh fish using ozone as preservative agent

Abstract:

The Ecuadorian exportations are increasing according to the camar. Tuna and Dorado are the main species to be export as fresh product. As a consequence, the conservation techniques applied become ineffective, affecting the productive development of the industry. The purpose of this project is to design a conservation process applying an ozonified solution to export fresh Dorado/Mahi - Mahi fish. In order to select the best treatment for the process conditions, it will be use a factorial design of two-factors and, three-levels together with a single factor 3k design. Dependent variables evaluated were histamine content and sensorial changes of the product. As validation of the selected treatment, physicochemical and microbiological analyses were performed based on the NTE: INEN 183:2013 standard. As a result, it was obtained that treatment with 1.5 ppm ozone - 10 seconds of immersion was the best due to it increased fresh fish conservation in 3 more days than condition process in the company..Finally, it was determined that a treatment with 2 ppm ozone - 10 seconds of immersion can be used for the preservation of fillets fish.