Preservation effect of ozone water on anchovy (Engraulis japonius) during controlled freezing-point storage

This study evaluated the preservation effect of ozone water on anchovy (Engraulis japonius) preserved at controlled freezing-point by observing the variation of microbe, physicochemical indices and sensory quality. Results show that ozone water treatment for fresh anchovy at concentration of 2~3 mg?L-1 and under -1.1 ~0℃ can effectively inhibit bacterial growth, retard the oxidation of lipid and delay spoilage of anchovy, achieving a longer shelf life of anchovy. After 3-day and 4-day preservations, the quality of anchovy meets the national standards of first and second grade of freshness for marine fish, respectively. The aerobic plate count, TVB-N and TBA value as well as sensory scores are significantly better than those of the control (ordinary chilled storage), and the shelf life can be extended 1~2 d compared with the control.