The effect of ozone ice on increase shelf life of Rainbow trout (Oncorhynchus mykiss) (non-frozen)

Fish meat has high nutritional value and putrescence. For this reason، it is very important increase the shelf life and fish meat quality. In this study tried to go up the shelf life and quality fish meat by ozon ice. The number of Rainbow trout with weight 300±10 purchased and transferred to the Mashhad laboratory (Iran) immediately. The fish was divided into four groups، control (A)، dose of 3g (B) 4g (C) and 5g of ozone per 50 kg ice with the brine 5% (D). daily to the fourteenth day of corruption were used on the WHO chart. Moreover was sampled of skin and meat and gill tissue every day to the 12th day for check bacterial by (PCA) cultured and the amount of histamine (ELISA method)، peroxide (PV) (Egan method) and TVN (Kldal distiller method)، was obtained respectively. The results shown that A sample (control) had corrupted the most number of bacteria in depth and surface have existence ten days significantly (P <0. 05). Amounts of peroxide and TVN in B sample lower than to the other fish samples and havnt increase significantly (P <0. 05). Histamine changes was not significant in all samples (P <0. 05) and all of the fishes ozone treated have better maintenace and quality. Thus we can infered that ozone is an effective mater to increase the durability of fish.