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Finally a product that protects your catch!
Zydox is a highly refined form of stabilised chlorine dioxide. It is manufactured by stablizing highly pure chlorine dioxide gas into aqueous medium. The chlorine dioxide concentration of Zydox is 5%, which falls in the nonhazardous category of chemicals as classified by the Australian department of transport.
Zydox previously known as Aquaplus was extensively tested by the Food Science and Nutrition Department at the University of Florida, The Centre for Food Technology, Australia and Safe Foods NSW. Testing included microbiology, quality improvement, shelf-life extension, effects on nutritional values, and organoleptic effects. Aquaplus was tested on a variety of seafood products including grouper and salmon fillets, grouper and salmon whole fish, prawns and scallops. In all cases Aquaplus significantly reduced the microbiological load and increased shelf life without inflicting any quality changes.
Zydox is used at a concentration of between 50 and 100 ppm which may be added directly to brines, slurries to inhibit microbial growth or be acidified with a small amount of GRAS acid (citric) or tablet just prior to adding to the process water or ice. This acidification process also known as activation produces small amounts of chlorine dioxide gas, a highly effective antimicrobial agent. Activation may be done manually or through our specialized equipment which automatically activates Zydox for dilution and metering into the process waters. The concentration of ClO2 can be easily monitored by a test kit. The kit uses an activation system that changes colour at varying concentrations.
Treating the process waters or ice in accordance with Good Manufacturing Practices and HACCP guidelines will provide excellent benefits in controlling microbial contamination and associated odours. By providing microbial control, the seafood product will have added organoleptic qualities and improved shelf-life without affecting the nutritional quality of the seafood product. Adding Zydox to ice used to store or ship seafood will aid in microbial reduction, resulting in enhanced product freshness.
The use of Zydox for the above treatment has been approved under the use of Chlorine Dioxide in water treatment in the FSANZ codes and has AQIS, USFDA and EU approvals. This product has been successfully launched into the European seafood industry, United States and Asia over the last 7 years.
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