Application of ozone for reducing the microbial count of mechanically deboned chicken meat

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ESKANDARI M.H.; HASHEMINASAB S.; NIAKOSARI M.; SHEKARFOROUSH S.

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Journal: JOURNAL OF FOOD HYGIENE Year:2018 | Volume:8 | Issue:3 (31) Page(s): 23-35

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Information Journal Paper

Title

Application of ozone for reducing the microbial count of mechanically deboned chicken meat

Author(s)

ESKANDARI M.H. | HASHEMINASAB S. | NIAKOSARI M. | SHEKARFOROUSH S. | Issue Writer Certificate

Keywords

Mechanically deboned chickenQ1

OzoneQ1

Microbial countsQ1

Peroxide valueQ1

Shelf lifeQ1

Abstract

Ozone is a strong oxidant and potent disinfecting agent and it has gained a lot of applications to preserve food commodities. The aim of this study was to investigate the effect of ozonated water on the shelf-life of Mechanically deboned chicken (MDC) during storage at 4 ° C. Five different MDC samples were treated with Ozone (0, 0. 032, 0. 065, 0. 098, 0. 13 ppm/g) and individually wrapped and stored at 4 ± 2 ° C. The samples were analyzed for chemical (Peroxide value) and microbiological (aerobic mesophilic counts, psychrotrophic counts, Staphylococcus aureus counts, coliform counts and mold and yeast counts) at 0, 3, 6, 9, 12 and 15 days of refrigerated storage. The result showed that in comparison with the control sample, Ozone treatment caused a significant (P<0. 05) reduction in the populations of aerobic mesophilic counts, psychrotrophic counts, S. aureus counts, coliform counts and mold and yeast counts. The samples treated with 0. 13 ppm/g of Ozone had the highest inhibitory effect on the tested microorganisms; Consequently, in comparison with the control group, the MDC shelf-life was increased for 4 days. In all Ozone-treated samples, the Peroxide values were significantly higher (P<0. 05) than the control group. It can be concluded that the application of Ozone can be an effective method to reduce the microbial population and increase the shelf-life of a Mechanically deboned chicken.

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APA: Copy

ESKANDARI, M.H., HASHEMINASAB, S., NIAKOSARI, M., & SHEKARFOROUSH, S.. (2018). Application of ozone for reducing the microbial count of mechanically deboned chicken meat. JOURNAL OF FOOD HYGIENE, 8(3 (31) ), 23-35. SID. https://sid.ir/paper/222804/en

Vancouver: Copy

ESKANDARI M.H., HASHEMINASAB S., NIAKOSARI M., SHEKARFOROUSH S.. Application of ozone for reducing the microbial count of mechanically deboned chicken meat. JOURNAL OF FOOD HYGIENE[Internet]. 2018;8(3 (31) ):23-35. Available from: https://sid.ir/paper/222804/en

IEEE: Copy

M.H. ESKANDARI, S. HASHEMINASAB, M. NIAKOSARI, and S. SHEKARFOROUSH, “Application of ozone for reducing the microbial count of mechanically deboned chicken meat,” JOURNAL OF FOOD HYGIENE, vol. 8, no. 3 (31) , pp. 23–35, 2018, [Online]. Available: https://sid.ir/paper/222804/en

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