An ecological energy-saving technology for extending the fish preservation time at positive temperatures and the method for freshness testing

The fish freshness can be maintained by means of the dilution osmotic shock produced by depleted deuterium water, DDW, with a D/(D+H) concentration ratio of about 30 ppm. Studies with DDW evidence an enzymatic activity blocking in tissues at positive temperature values within 0-30 deg.C. Several advantages of the method are outlined: the procedure is ecologic, energy-saving, uses natural ingredients and preserves the ozone layer; the fish is immersed in DDW with no salt or other metabolic blocking agents (smoke, polyphosphates, nitrides (known as oncogenic substances)); costs are reduced as compared with usual freezing classical methods; the preservation time is increased by a factor of 2-6 as compared to with usual refrigeration methods; the fish treated with DDW acquires therapeutical characteristics, so becoming a medicine-food