Ozone immersion treatment to increase the shelf life of Tuna fish, milk fish, and shrimp in a cold storage system

Abstract

The use of ozone in the preservation of fish with cold storage system is considered effective to extend the shelf life of fish by maintaining its nutritional value. Ozone which is as bacteriocidal with a combination of cold storage method, where the method can inactivate bacteria, so the combination of methods can extend the shelf life of fish. This study aims to determine the effect of ozone applications on the storage of tuna fish, milkfish, and shrimp. This research was conducted by dividing tuna fish, milkfish, and shrimp into 2 groups of control and immersion treatment which was ozone every day with dissolved ozone concentration 1.5 ppm - 2.5 ppm. Both treatments are stored into cold storage with temperature 2-8°C for ± 2 weeks. Parameters observed: organoleptic value (SNI 2729: 2013), TPC (Total Plate Count), TVBN (Total Volatile Base Nitrogen) to control samples and ozone immersion. The results showed that tuna with ozone immersion treatment can be accepted organoleptically until day 15 and at day 16 value of TPC and TVBN respectively 21.40 mgN / 100g and 1.1 × 107 CFU / g, but the control treatment can only survive until day 4 with a value of TPC and TVBN 10.32 mgN / 100g and 5.3 × 106 CFU / g. This study shows that fish storage by immersion in ozone water with cold storage can maintain the freshness of the fish.