Evaluation of the application of Ozone on increasing the shelf life of Rainbow trout fillet at 4℃

The purpose of this study was to evaluate the application of ozone on increasing shelf life of Rainbow troutfillets at +4℃. Four fresh Rainbow troutsamples (control treatment and 3 ozone treatments at 5, 10 and 15 minutes) with an average weight of 300 g were prepared and Immediately after rinsing with ordinary water, the fillets were then individually packaged, frozen, and refrigerated after ozone treatment by an ozonator (13 watt power, 200 mg/h). After 3 days in these conditions, all samples were immediately transferred to the laboratory in the ice bag (preserving the cold conditions for the samples) and their microbial and chemical and sensory properties were compared with the untreated sample. The results were analyzed by SPSS software. (3 replicates per treatment). The results showed that over time (days 3, 6, 9), 1,2,3 treatments decreased compared to control treatment in water and tissue retention factors (ability: chewing, cohesion, hardness, elasticity). And increased in microbial load factors, total volatile nitrogenous bases, thiobarbituric acid, Pseudomonas counts, colorimetric analysis of light and yellow and blue spectra, and also more favorable in sensory evaluation by Day 3 treatments than in other days accepted.