Abstract:Aquatic products may be contaminated by microorganisms during storage and transportation, leading to product spoilage and quality deterioration. Aquatic products are prone to deterioration by decomposition, putrefaction, degradation of proteins and amino acids, and production of basic amines. Pretreatment by sterilization is required to reduce the effects of microorganisms on the quality and shelf life of aquatic products during processing and storage. The mechanisms, main advantages, and disadvantages of common water treatment methods, including electrolysis or ozonation of water and use of chlorine dioxide solution were compared and analyzed. The research focused on the application of ozonated water in the sterilization and preservation of aquatic products. Ozone exhibits strong oxidizability as well as bacteriostatic and bactericidal effects. In addition, treatment with ozonated water is convenient and plays an important role during storage and preservation by spraying, immersion, and flowing water treatment. Ozonated water is widely used to bleach and decolorize fish fillets and surimi products and to remove strong scents. Additionally, it is also used for product sterilization and preservation, and for cleaning and disinfection of processing equipment. However, ozonated water is associated with poor stability, which may affect its sterilization ability. Therefore, the combination of ozonated water with other preservation technologies may prolong the shelf life of aquatic products to a greater extent than that by ozonated water alone. The combination of ozone water with slurry ice, modified atmosphere packaging, and other freshness preservation methods were described. Researchers should consider using orthogonal experiments or response surface methodology to identify the optimal treatment concentration and duration, and to develop optimal process parameters based on the individual characteristics of different aquatic products.
