Research on the application of ozone ice in Litopeneaus vannamei preservation

The effect of preserving the white shrimp (Litopeneaus vannamei) by the ice with high concentration of ozone was studied in this assay. The results showed that the shelf-life could be lengthened 3~5 days by the ice with 5 mg · kg^-1 ozone, and the total volatility basis nitrogen (TVB-N) was reduced and the bacteria colony was decreased by 91%. The bactericidal effectiveness of ozone ice is strong enough to attain the better preservation effect. As a convenient, simple, environmental friendly method, it could be used in the preservation and transportation of seafood. The passive situation of utilization of ozone in preservation was broken and a new effective procedure was setup for the aquatic product preservation.