Patent Document

CROSS REFERENCE TO RELATED APPLICATION  
       [0001]    This application claims priority to copending U.S. provisional application entitled, “Seafood Preservation Process,” having Ser. No. 60/241,921, filed Oct. 20, 2000, which is entirely incorporated herein by reference. 
     
    
     
       TECHNICAL FIELD  
         [0002]    The present invention is generally related to the preservation of seafood and other food products for consumer consumption, and more particularly is related to a process for preserving fish by treating fish with smoke and ozone to retard degradation of the fish and maintain the fresh-like appearance of the fish. Optionally, the fish can then be frozen to further prolong its shelf life  
         BACKGROUND OF THE INVENTION  
         [0003]    The preservation of fish has been a major concern for fishermen and fish processors for centuries. Originally man salted and dried fish to preserve it. Since the advent of mechanical refrigeration, the fish have been preserved by freezing and refrigeration, thus permitting fishermen to make longer fishing trips, as well as transport the fish long distances over land or water.  
           [0004]    The length of time over which fish maintains its freshness is commonly referred to as its shelf life. The shelf life of fish is determined by a number of factors, including the total number of each type of bacteria initially present, the specific types of bacteria present, the temperature of the flesh of the fish and of the surrounding atmosphere, and the pH of the fish. It is known that to extend the shelf life of fish, one may, for example, reduce the number of bacteria present using chemical means, freezing or other methods, create an acidic pH and/or maintain the product below 5° C. in its fresh state. The most common process employed to extend the shelf life of fish is freezing.  
           [0005]    An inherent problem with freezing fish is its loss of the “fresh” attributes such as a “pink” or “red” meat color to both the fish flesh and the “blood line” in the fish. The loss of these attributes causes the value of the frozen fish to be much less than the value of fish that has not been previously frozen. This loss of value is an interpretation of the quality of the fish by the consumer. The color of the flesh and blood line of the fish is a major factor in the selling of seafood at the consumer level. Most consumers purchase fish with their “eyes” rather than with any other factor, such as smell, taste or texture. Therefore, it is desirable to maintain the “fresh” pink/red color of the seafood products as long as possible in order to sell the product at a premium to consumers.  
           [0006]    Although many factors may effect changes to the color of fish products, the main reduction of color results from damage to the hemoglobin pigments in the fish. Several of the primary causes for the reduction of hemoglobin pigments, resulting in a corresponding reduction in the “fresh” color of the fish, include oxidation of the “red” hemoglobin pigments in the flesh to a “brown” color; bacterial decomposition of the cells containing the hemoglobin pigments; and destruction and oxidation of the hemoglobin pigment during freezing.  
           [0007]    Most unfrozen fish is considered “fresh” for as many as 30 days from catching. However, unfrozen fish this old usually contains high levels of dangerous bacterial decomposition. Bacterial decomposition of fish is the cellular breakdown of the flesh of the fish due to the digestive enzymes of bacteria present on or within the flesh of the fish. Conversely, frozen fish is usually frozen upon catching which reduces the likelihood that the fish will contain significant or harmful levels of bacterial decomposition.  
           [0008]    In order to preserve the freshness of the fish and maintain the color of the flesh and blood line to a satisfactory consumer level, processes using smoking and freezing techniques have been applied.  
           [0009]    Smoking of fish has been one of the major forms of fish preservation for centuries. Smoking involves the burning of organic substances, such as wood, to produce a complex mix of over 400 separate chemical compounds. These compounds, when continually exposed to fish flesh, are absorbed into the meat over time and impart a smoke flavor to the flesh. The smoke compounds act as a natural “bacteriostat” and greatly increase the refrigerated shelf life of the flesh (up to three times the un-smoked shelf life). Smoking of fish increases the shelf life by killing a majority of the bacteria initially present, and then creating an acidic environment that slows the growth of bacteria over time in refrigerated conditions. The compounds in the smoke that are primarily responsible for the extension of the shelf life of fish are the aldehydes and phenols, as well as CO, CO 2 , NO, NO 2 , which are the main gaseous components of smoke. These compounds maintain the “fresh” color of the fish, as well as prevent the growth of bacteria both on the surface of the fish and within the flesh.  
           [0010]    However, one of the problems inherent in smoking fish products to impart preservation properties is that the smoke odor and/or smoke taste remains present in the fish flesh. Additionally, smoke that is produced from organic fuel materials typically contains particulates, such as creosote, tar, soot, etc., which are undesirable elements to have in contact with the fish product. Thus, it is beneficial to provide a smoke that has had some of the particulate removed and further remove the smoke odor/taste while still maintaining the extended shelf life.  
           [0011]    U.S. Pat. No. 5,972,401 to Kowalski discloses a process for manufacturing a tasteless, super-purified smoke for the treatment of seafood and meat. The super-purified smoke is then applied to seafood or meat to preserve the freshness, color, texture, and natural flavor, particularly after the seafood or meat is frozen and thawed. Kowalski teaches that the smoke must be super-purified by filtering out a substantial amount of odor and taste imparting particulate matter and gaseous vapors, thereby recovering the smoke in a tasteless form. Thus, Kowalski is limited in that it requires that the smoke be super-purified into a tasteless form in order to prevent the impartation of the smoke odor or taste to the seafood or meat products.  
           [0012]    U.S. Pat. No. 5,484,619 to Yamaoka discloses a process for smoking fish and meat at low temperatures, thereby conferring a smoked flavor and taste, and further preventing decomposition and discoloration of the fish or meat. As in Kowalski, the smoke is filtered to remove the larger particulates and provide a smoke that will preserve, sterilize and aid in maintaining the color of the flesh of the fish or meat. However, Yamaoka teaches that the smoke odor or taste will remain in the fish or meat and that the temperature of application of the smoke is important. Specifically, the Yamaoka smoke preservation process must be carried out at extremely low temperatures (between 0 and 5° C.) in order to maintain the freshness and quality of the fish or meat products Therefore, Yamaoka is limited to a smoke process for preserving fish or meat products wherein the product will retain a smoke odor or taste, and the process is further limited to a narrow range of temperature conditions.  
           [0013]    U.S. Pat. No. 2,120,237 to Brenner et al. discloses a method for partially drying and then smoking fish fillets to preserve them. The fish fillets were first dried to remove a substantial portion of the moisture present and then treated within a smoke atmosphere. This method imparted a smoke flavor to the dried fillets and aided in the prevention of the fish deterioration.  
           [0014]    It is also known to preserve the freshness or color of fish or other meat products by several other methods of treatment. U.S. Pat. No. 3,859,450 to Alsina teaches that melanosis (blackening) in shellfish is prevented by application of an innocuous acid solution followed by carbon dioxide gas. The resultant chemical reaction between the acid solution and the carbon dioxide produces carbonic anhydride that penetrates the shellfish and prevents melanosis during preservation by freezing. The process also discloses that the use of a food preservative, such as metabisulphite, will prolong the preservation of the original taste and texture of the shellfish after thawing.  
           [0015]    U.S. Pat. No. 4,522,835 to Woodruff et al. discloses a process for maintaining good color in meat, poultry and fish products. Specifically, Woodruff teaches that subjecting the product to an atmosphere containing a low oxygen concentration and followed by an atmosphere containing a small amount of carbon monoxide will convert oxymyoglobin to carboxymyoglobin. The process produces a red color in the product and permits lengthy refrigeration of the product (two to three weeks). Further preservation is accomplished by Woodruff by maintaining the product in a modified carbon dioxide atmosphere or by freezing.  
           [0016]    U.S. Pat. No. 5,540,942 to Tokoro teaches that the freshness of meat or fish may be improved by treatment with ubidecarenone to prevent discoloration of the product. The ubidecarenone additive prevents the oxidation of the haem pigments, thereby maintaining the red color of “fresh” product by preventing discoloration to a brown or gray appearance.  
           [0017]    Ozone, a GRAS (generally regarded as safe) substance, has been used for more than ten years to sanitize, deodorize and prevent bacterial growth in food items. Its main strength is in the killing of surface and subsurface bacteria that lead to decomposition of fish flesh during refrigerated storage. Ozone may be applied using a gaseous or liquid medium or a combination thereof.  
           [0018]    U.S. Pat. No. 5,783,242 to Teague discloses a process of treating poultry with ozone and ozone dissolved in water to reduce the population of contaminating organisms. The product is first subjected to a solution containing ozone and then exposed to a gaseous atmosphere containing ozone. The product is also subjected intermittently to UV exposure which further acts as a bactericide and decomposes any ozone remaining on the product into oxygen.  
           [0019]    Although, it is known that the foregoing techniques may be used to preserve the fish flesh itself, these techniques often result in an appearance of fish that has lost its “fresh” attributes. Accordingly, without the ‘pink’ or ‘red’ color of the fish flesh, consumers often consider such preserved fish as “not fresh,” resulting in a lower sales price for the fish. The foregoing techniques claim to maintain the color of the fish do so with the addition of chemical additives and preservatives which can alter the taste and texture of the fish or be toxic in certain dosages to humans. Additionally, maintaining the “fresh” attributes of the fish is not taught when the fish is preserved or further preserved by freezing.  
           [0020]    Therefore, a heretofore unaddressed need exists in the industry to satisfy the aforementioned deficiencies and inadequacies and provide a preserved fish that retains all of the qualities and characteristics of a “day caught” fish.  
         SUMMARY OF THE INVENTION  
         [0021]    Through research and product development, the inventors have devised a process for fish preservation that results in the production of an extremely high quality, fresh seafood product line with extended shelf life characteristics. The fish products are preserved using smoke and ozone so as to maintain the qualities and characteristics of freshly caught fish.  
           [0022]    The process allows the transportation of fresh and frozen seafood items from remote areas of the world in a safe, sanitary and economical way. However, Applicants&#39; preservation process has overcome the drawbacks of typical freezing techniques and allows the consumer to receive a high quality, extremely safe fish with the taste, texture and attributes of freshly caught fish. The fish appears “fresh” to consumers as it retains its red, or bright, color and is, thus, more appealing.  
           [0023]    In general, the process includes the steps of smoking of fresh fish, treating it with ozone and optionally freezing the fish. When a smoke and ozone process is utilized, the shelf life is extended and the fish retains more of its “fresh” color. The smoke/ozone process retains the “fresh” color and extends shelf life of the fish flesh by binding the carbon monoxide molecule to the heam pigment in the hemoglobin molecule in such a way that it takes much greater than normal oxidative force to oxidize the hemoglobin molecule. Furthermore, the smoke/ozone process aids in the prevention of bacterial decomposition and maintains the hemoglobin molecule (red color) during freezing and frozen storage by binding it with a CO molecule.  
           [0024]    Optionally, the smoke/ozone process can include the steps of wiping the flesh of the fish with alcohol one to three times during the preservation process, before or after smoking the fish. The application of alcohol to the exterior of the fish kills surface and shallow bacteria on contact with the alcohol. The fish would be placed in a modified “smoke” atmosphere for 1 to 72 hours, with the length of time depending on the thickness of the fish product, with thicker products requiring more time than thinner products. If the smoke is applied to the fish while in a vacuum chamber, the time required for the smoke application can be reduced to less than a minute. During the smoking step, a vast majority of “aerobic” bacteria die as there is no oxygen available for them to breathe. The smoking step additionally creates an acidic pH in the fish by the dissolution of free carbon dioxide, present in the smoke, into the fish. The acidic pH prevents the growth of bacteria during the “fresh” stages of the process. An optional final step can involve freezing the product to kill an additional percentage of the bacteria present on the product The fish product can be initially prepared into appropriately sized sections or fillets in order to accelerate the smoke/ozone application steps.  
           [0025]    With the use of this fish preservation process, the shelf life of the product is increased, usually from about 2-3 days after the product is landed to about 10-12 days. This increase in shelf life after the product has been treated allows the product to be shipped to remote areas requiring longer shipping times. Also, the final processing of the product into consumer-ready forms, including cutting, portioning and packing the product, can be performed at the central processing facility. This avoids the necessity of having to perform the final processing of the product at the store level.  
           [0026]    Other processes, systems, methods, features and advantages of the present invention will be or will become apparent to one with skill in the art upon examination of the following drawings and detailed description. It is intended that all such additional processes, systems, methods, features and advantages be included within this description, be within the scope of the present invention, and be protected by the accompanying claims. 
       
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0027]    The invention can be better understood with reference to the following drawings. The components in the drawings are not necessarily to scale, emphasis instead being placed upon clearly illustrating the principles of the present invention. Moreover, in the drawings, like reference numerals designate corresponding parts throughout the several views.  
         [0028]    [0028]FIG. 1 is a cross sectional view of an open top liquid container with a basket of fish products immersed in a brine.  
         [0029]    FIGS.  2 - 4  are schematic elevational views of a vacuum bag and the fish products contained therein, showing the bag in its relaxed, vacuum and inflated configurations, respectively.  
         [0030]    [0030]FIG. 5 is a schematic view of the smoke machine.  
         [0031]    [0031]FIG. 6 is a side elevational view of the centrifuge used in the smoke machine.  
         [0032]    [0032]FIG. 7 is a cross section of the centrifuge, taken along lines  7 - 7  of FIG. 6.  
         [0033]    [0033]FIG. 8 is a side view of the bag filling device  
         [0034]    [0034]FIG. 9 is a perspective view of the ozone dipping tank and basket.  
         [0035]    [0035]FIG. 10 is a plan view of the ozone chamber used for fish steaks. 
     
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT  
       [0036]    The inventors have devised a process for preserving seafood products and other meat products of various types. Typically, the first step of the process involves the initial preparation of the fish product into appropriately sized sections  101 . The skin and bones may either be removed or may be left on. As shown in FIG. 6, if the fish is of the pelagic species, such as salmon or tuna, the fish can be cut into loin portions or steaks  102 . If any loin portion has a thickness that is too big for expedient smoke and/or ozone treatment, the loins can be cut into steaks.  
         [0037]    As shown in FIG. 1, the sized fish product  101  is placed in a single layer in a basket  105  or porous tray, preferably plastic, and the basket with the fish is immersed into an aqueous solution  104  of salt and baking soda in a container  103 . The container  103  for the aqueous solution should have sufficient dimensions such that the fish products  101  are maintained in a single layer and are completely immersed in the aqueous solution  104 . The aqueous solution  104  preferably is a thoroughly mixed solution in a ratio of approximately ten liters of cold water at approximately 2 to 5° C., 200 grams of salt and 100 grams of baking soda.  
         [0038]    The fish product  101  in the basket  105  is completely immersed in the aqueous solution  104  for approximately twenty seconds, after which time it is removed with the basket from the container  103  and the excess aqueous solution  104  is allowed to drain away from the fish. The fish product  101  usually is then patted dry using a porous plastic sponge, or the like, (not shown in the drawings) that has been previously sanitized in alcohol.  
         [0039]    As shown in FIG. 2, the dry fish products  101  are then inserted into a vacuum bag  106  or another type of container in a single layer of the products. It is acceptable for the products to come in contact with each other. As shown in FIG. 3, the vacuum bag  106  or other type of vacuum container is vacuum sealed about the products using a conventional vacuum packaging machine (not shown). The vacuum seal formed about the products should be tight enough to remove substantially all of the air from the container  106 , but not so tight as to damage or flatten the fish product.  
         [0040]    Once the air has been removed from the sealed container  106 , the container is filled with filtered smoke  107  as shown in FIG. 4. The container  103  should be filled with smoke until there is a slight pressure on the container. The container should remain sealed, such as with heat sealing of the layers of a plastic bag together, to prevent any of the smoke from exiting the bag  106 .  
         [0041]    The smoke can be generated by a smoke machine  110 , as shown in FIG. 5. The smoke machine  110  includes a smoke generator  111 , a smoke cooler  112 , a centrifugal precipitator or centrifuge  114 , motor  115 , a centrifuge fan  116  and connecting belt and sheaves  118 . Motor  115  rotates centrifuge fan through the belt and sheaves in a conventional arrangement. Dirty smoke draw chamber  120  and its suction fan  121  draw the dense or dirty smoke from the centrifuge through mid height exhaust conduit  122 , and push the smoke through a filter  124  to the atmosphere. Some of the heavier precipitates of the smoke will move down the converging interior wall  125  of the centrifuge housing  126  through the open bottom to a water trap  128 .  
         [0042]    The clean smoke is gathered at the vertical axis of the converging conical interior wall of the centrifuge by the inlet opening  129  of the clean smoke exhaust conduit  130 . The clean smoke exhaust conduit leads to clean smoke exhaust compressor  131 , through filters  132  to smoke storage tank  134 .  
         [0043]    It would be apparent to one skilled in the art to modify the aforementioned embodiment of the smoke machine  110  by the addition or deletion of certain devices without substantially altering the purpose of supplying a filtered smoke. The smoke generator  111  is of conventional construction and is adapted for the burning of wood or other organic material for the generation of smoke. The smoke is passed from the smoke generator  111  through the smoke cooling conduits  113  of the smoke cooler  112  Cold water is circulated about the smoke cooling conduits to chill the smoke from about 900 degrees F. as it exits the smoke machine to about 400 degrees F. before moving into the centrifuge.  
         [0044]    After the smoke has been generated by the smoke generator  111  and passed through the smoke cooler  112 , it is passed through the centrifuge  114 . The centrifuge  114  removes the majority of the particulate phase, i.e. any particle larger than approximately one micron, of the smoke. The particulate phase, which contains mainly ash and tar, is removed by running the product through the centrifuge  114  (see FIGS. 5 and 6 showing typical centrifuge design and implementation). The centrifuge  114  creates a cyclone effect inside the main chamber  117  by spinning a “squirrel cage” fan blade  116  at a speed of approximately between 3600 and 4000 rpm. The spinning action causes the heavy particulates of the smoke, mainly tar, to be flung by centrifugal force against the inside surface of the perimeter wall  125  of the chamber  126  at high velocity. The heavy particulates then move down the inside wall and funnel down to a collecting receptacle or water trap  128  at the bottom of the conical chamber  126 . The collecting receptacle  128  is partially filled with water at the lower open end of the centrifuge  114  so as to trap the heavy smoke particulates being exhausted by the precipitator. With the heavy particulate phase removed, the lighter, cleaner smoke at the center of the vertical axis  119  of the centrifuge  114  enters the outflow pipe and is directed into the smoke storage tank  134 .  
         [0045]    Excess uncleaned smoke is directed through mid height exhaust conduit  122  and through exhaust suction fan  121 . Fan  121  is a variable speed fan that regulates the amount of smoke drawn through the system.  
         [0046]    The clean smoke is dispensed on demand from the centrifuge  114  by the compressor  131 . The resulting clean smoke exits the centrifuge  114  with a very clear appearance. It is directed by the compressor  131  and its connection hoses through a final filtering device  132  and is collected and maintained in a smoke storage tank  134 . When a smoke storage tank is filled with smoke it is refrigerated and stored for later use.  
         [0047]    As illustrated in FIG. 8, the cooled cleaned smoke is later inserted into the vacuum bag  106  with the fish product  101  by placing the hollow needle  140  of an air chuck  141 , which is connected to the smoke storage tank  134  via clean smoke dispensing conduit  142 , into the bag  106  and pulling the trigger mechanism  144 . This opens a valve and allows the clean smoke to move into the vacuum bag  106 . For high volume production, the bag  106  can be filled by using a modified atmosphere packaging system like the CVP AT600. If another type of vacuum chamber is used, not a bag, the smoke can be dispensed into the chamber by using a valve controlled conduit.  
         [0048]    The filtered smoke will have an initial level of CO/CO 2  in the vacuum chamber and the CO/CO 2  level should be periodically measured. When the CO/CO 2  level begins to decline appreciably, the vacuum chamber is voided of and refilled with smoke until the color characteristics of the fish have stabilized. This procedure should preferably occur at a temperature range of 0 degrees C. to 5 degrees C. and can take anywhere from 1 minute to 72 hours depending on the type of fish product and the characteristics of the smoke and the method of applying the smoke. After this, the smoked fish product is placed in an ozonated environment at a temperature range of about 0 degrees C. to 5 degrees C. and is maintained in the ozonated environment until the odor of smoke is no longer detectable. Depending on the type of fish product and the amount of smoke odor that the product has absorbed during the smoking step, it may take anywhere from 1 minute to 72 hours depending on the type of fish product, the characteristics of the smoke, and the method of applying smoke, for the smoke odor to be sufficiently diminished that it is no longer detectable. The fish product is then removed, vacuum sealed and can be optionally frozen using conventional freezing techniques. When it is desired to use or display the fish product, the fish product is defrosted. The present process for preserving the fish product results in a refreshed fish product that closely parallels a day caught fish in quality, characteristics and appearance.  
         [0049]    When the decline of the CO/CO 2  level slows appreciably during the smoke application process, the remaining smoke should be removed from the vacuum chamber  106  and replaced with another charge of smoke, as might be necessary. The smoking step should be repeated until the color characteristics of the fish product  101  have stabilized. Depending on the type of fish product  101 , the temperature and the smoke characteristics, it may take between approximately twelve to seventy-two hours at atmospheric pressure to satisfactorily complete the smoking step. However, if the smoke is applied in a vacuum chamber at a reduced pressure to the product, the smoke application step can be performed in minutes.  
         [0050]    Once the smoking step is complete, the fish product  101  is removed from the vacuum chamber  106  and may be patted dry using a porous plastic sponge, or the like, sanitized with alcohol. The product is checked for smoke odor. As shown in FIG. 9, the fish product  101  is then placed in a basket  150  or other porous tray device. The fish product  101  may be situated within the basket  150  in either a single or double layer configuration. The basket  150  is then immersed into an ozone dipping tank  151 , that contains chilled (at about 5° C.) ozonated water  152  (approximately 2 ppm ozone) for between approximately one minute and one hour. The product can be left in the ozonated water for more than one hour, if desired.  
         [0051]    The odor of the fish product  101  is periodically monitored by removing the basket  150  from the ozonated water  152  and sniffing to detect a smoke odor. At the point that the smoke odor is no longer noted, the fish product  101  should be removed from the ozonated water  152  and any excess ozonated water  152  should be allowed to drain away from the basket  150 .  
         [0052]    The fish product  101  is then placed in a vacuum bag and vacuum sealed. The fish product  101  can be left unfrozen or can be frozen for even longer shelf life, using conventional freezing techniques. If frozen, the fish product  101  should be stored and maintained at temperatures below −18° C.  
         [0053]    When the use of the frozen fish product  101  is desired, the product is defrosted while in the bag by either placing the bag in a cooler between 2 and 5° C. or by placing the bag in a basin of cold water. The refreshed fish product  101  will substantially retain the quality and characteristics of a freshly caught fish and may then be displayed or maintained at refrigerated temperatures for up to six more days.  
         [0054]    If the fish product  101  is tuna, or other pelagic species, the ozone step is applied using a different technique. As shown in FIG. 10, instead of using the ozone dipping tank  151 , pelagic fish steaks  102  can be ozonated in an ozone chamber  160  for better results. FIG. 6 illustrates an ozone chamber  160  design comprising an ozone generator  161 , intake  162 , deflector  164 , chamber  165 , exhaust  166  and product holding rack  168 . After the fish steaks  102  have been smoked and optionally wiped with an alcohol soaked sponge, the fish steaks  102  are placed on racks  168  in the ozone chamber  165 . The fish steaks  102  should remain in the ozone chamber  165  for approximately one minute to four hours or until they reach the desired level of smoke odor. Once the fish steaks  102  have been ozonated, they can be placed in a vacuum bag and vacuum sealed. For freezing they are placed in a vacuum bag and are vacuum sealed. For fresh fish, the fish are placed in distribution-ready packages.  
         [0055]    As with the fish product  101 , when the frozen fish steaks  102  are to be used, the bag is defrosted by either placing the bag in a cooler between 2 and 5° C. or by placing the bag in a basin of cold water. The refreshed fish steaks  102  will retain qualities and characteristics of a fresh caught fish and may then be displayed or maintained at refrigerated temperatures for up to six more days.  
         [0056]    Although the aforementioned embodiments are directed to fish products, it is anticipated by the inventors that the claimed preservation process may be applied with equally satisfactory results for fish, beef, pork, poultry and crustaceans. Additionally, the methods for applying the smoke and ozone, and for freezing may be varied from those specifically disclosed herein.  
         [0057]    Particularly, it is anticipated by the inventors that the smoke may be applied under atmospheric, vacuum or pressured conditions and in any suitable containment vehicle, including heated or refrigerated conditions. The smoke itself may be comprised of any smoke suitable for treatment of food products for human consumption; may be generated by any number of means including, but not limited to, combustion, transformation between solid or liquid state to gaseous state, friction, pyrolysis, aerobically, anarobically, electrical heating or direct flame; and may be used in its whole or filtered state. If the smoke is filtered to remove any component of the smoke, such filtering may be performed by any physical means, carbon filtering, ice column filtering, centrifugal force, electrostatic force, or other known means of separating out a component of smoke. The smoke may be applied to the products in an open, batch, closed or flow-through system.  
         [0058]    Likewise, the ozone treatments disclosed above in the preferred embodiments are not exclusive. The inventors anticipate that the ozone may be applied using any type of carrier medium including, but not limited to, air, gases, water, fluids or solids and under atmospheric, vacuum or pressured environments and in any suitable containment vehicle, including heated or refrigerated conditions. The ozone that is applied is not limited to “pure” ozone, but may be in reaction form, mixtures, solutions or other form. The ozone may be applied to the products in an open, batch, closed or flow-through system.  
         [0059]    The freezing step of the preservation process may be accomplished using any number of conventional freezing applications. Particularly, it is anticipated by the Applicants that suitable freezing can occur under atmospheric, vacuum and pressured conditions in gaseous, liquid or solid freezing mediums or combinations thereof.  
         [0060]    While the process described herein involves the treatment of fresh fish, a similar process can be applied to frozen fish. One such process is to thaw the frozen fish and later apply the smoke and ozone to the fish. A preferred process of treating frozen fish is to simultaneously thaw and smoke the fish in a chamber. This can be done in a vacuum chamber. This eliminates the exposure of the fish to standard atmosphere as it thaws.  
         [0061]    It should be emphasized that the above-described embodiments of the present invention, particularly, any “preferred” embodiments, are merely possible examples of implementations, merely set forth for a clear understanding of the principles of the invention. Variations and modifications may be made to the above-described embodiments of the invention without departing from the spirit and principles of the invention. All such modifications and variations are intended to be included herein within the scope of this disclosure and the present invention and protected by the following claims.

Technology Category: 1