Patent ID: 6777012
Filing Date: 2004-08-17
Classification: A23B

Abstract:
A process for treating raw fish products for increasing the shelf life of the fish products and preserving the color and freshness of the fish products after the fish products have been frozen and thawed, comprising the steps of:subjecting the raw fish products to smoke to apply smoke to the fish products for a period sufficient to preserve and substantially maintain the color of the flesh and blood line of the fish products; a removing the smoke from about the smoked raw fish products; subjecting the smoked raw fish products to ozone to apply ozone to the smoked fish products for a period sufficient for the ozone to substantially remove smoke odor from the fish products and sufficient to reduce the existing bacteria on the fish products; and after the steps of applying smoke and ozone to the raw fish products freezing the raw fish products for storage and shipment, so that the combination of the smoking and ozone applications is sufficient such that when the smoked and ozone treated raw fish products are thawed, the color of the fish products is substantially maintained and the shelf life of the thawed fish is extended compared to fish that have been similarly treat with smoke, frozen and thawed without the ozone application.