Marshall developed the standards for this machine to use to determine the freshness and quality of shellfish. His and other research at MSU's Food Science and Technology Department offers new opportunities to extend the shelf life of food and then detect the quality of that meat. If you have an extended shelf life product, you can open up new markets for that product and also assist in inventory control. Roberto Chamul, research assistant, explained the work. Varying concentrations of ozone and hydrogen peroxide were added to the chiller water catfish are dipped in at processing plants.
High concentrations remove all microorganisms but destroy the appearance of the fillets.
We're trying to find the ideal concentrations so as not to affect the sensory quality of the fillet. This research was conducted in response to industry needs as some Delta processors are considering buying expensive ozonators to treat the fillets. Results of the research and consumer taste panels have established procedures that allow processors to correctly treat the fillets. Recommendations on this web site do not endorse any commercial products or trade names.