Ozonated Ice
Posted by Joel Leusink on October 17, 2012 under Ozone food | 
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Ozonated Ice and Fish Storage
Ozone can be dissolved into water and frozen in ice form to create ozonated ice. Ozonated ice is essentially a method to store ozone and the antimicrobial power of ozone. This ozonated ice can be used in the storage of fish to prolong shelf-life and maintain a fresher, better looking product to the end user.
Ozone use to produce ozonated ice is not a new concept. In 1936, research in the commercial fish industry was conducted in France that showed a 33% extension in shelf-life of fresh fish stored on ozonated ice when compared with ice produced from regular water in the holes of fishing vessels (Salmon, J).
The use of ozonated ice in fish storage has expanded beyond the fishing vessel to fish farming and processing throughout the industry. Today, many fish processors and fish farms will use ozonated ice for all their seafood storage needs. Ozonated ice offers a convenient method of prolonging the shelf-life of seafood products.
Typical Ozone Injection System used to provide ozone in water for ice production
References and Case Studies:
- Use of ozone and ozonated ice increased shelf life of good quality sardines from 5 days to 8 days, and acceptable quality sardines from 15 days to 19 days (Campos, et al).
- Salmon iced with ozonated ice extended shelf-life from 4 days to 6 days when compared to non-ozonated ice, this data led to full scale implemented of ozone at the same plant in full scale application shelf-life extension of 33-50% was realized (Blogoslawski, et al).
- Catfish fillets treated with aqueous ozone showed a shelf-life of 14 days, compared to 4-6 days for conventional treatments of iced fillets. In this case ozone provided greater than a 100% extension of shelf-life (Brooks and Pierce).
- Squid stored on ozonated ice extended shelf-life by 12% and had a 2 log reduction in aerobic bacterial plate count vs. squid stored on conventional flake ice with no ozone (Blogoslawski, et al).
- Walter Blogoslawski stated in his paper Some Ozone Applications in Seafood that in his research, a plastic milk bottle filled with triple-distilled super-ozonized water (2-4 mg O3/ml water) frozen at -80-deg C could retain a residual of 1-2 mg of ozone for up to 6-months.
- Sease (1976) has stated that the half-life of ozone at 0-deg C, under sterile conditions, is on the order of 2,000 years. Thus, freezing water which contains residual ozone will produce ice containing ozone, which will reform water containing dissolved ozone when it melts. Ozone sterilized ice can normally be expected to be used within a few hours of it’s manufacture, certainly within a few days. Under this scenerio, there should be little, if any, loss of ozone in the ice due to decomposition back to oxygen (Rice, et al).
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