University of São Paulo, Food Engineering Department, Faculty of Animal Science and Food Engineering-FZEA, Duque de Caxias Norte 225, Pirassununga, São Paulo, Brazil.
J Food Prot. 2012 Jun;75(6):1139-43. doi: 10.4315/0362-028X.JFP-11-288.
The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4°C) with similar residual levels of ozone and chlorine until reaching temperatures below 7°C (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ± 1°C. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 10(2) CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 10(5) CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P > 0.05) between chlorine and ozone treatments, and both values were near 10(9) CFU/ml of rinse fluid after 15 days at 4 ± 1°C. pH values did not differ between treatments (P > 0.05) or during the storage period (P > 0.05). In addition, neither chlorine nor ozone treatment showed differences (P > 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P ≤ 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P > 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P ≤ 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.
本研究旨在探究将氯或臭氧作为消毒杀菌剂应用于鸡浸烫冷却水中的效果，使用巴西常用的残留水平（1.5ppm），比较这些处理方式对鸡胴体微生物学、理化和感官特性的影响。鸡胴体在（4°C）的水中进行冷却，水中残留的臭氧和氯水平相似，直至胴体温度降至 7°C 以下（约 45 分钟）。在 2±1°C 的条件下进行 15 天的贮藏，评估胴体的稳定性。进行了微生物学、表面颜色（L*、a*、b*参数）、pH 值、脂质氧化（硫代巴比妥酸反应物质指数）和感官评价（气味和外观 9 点愉悦度评分）分析。两种处理方式均未检出沙门氏菌，冲洗液中凝固酶阳性葡萄球菌计数低于 10(2)CFU/ml，冲洗液中大肠杆菌和总大肠菌群计数低于 10(5)CFU/ml，直至贮藏期结束。两种处理方式的嗜冷微生物计数（P＞0.05）均无差异，4±1°C 贮藏 15 天后，冲洗液中嗜冷微生物计数均接近 10(9)CFU/ml。两种处理方式的 pH 值均无差异（P＞0.05）或在贮藏期间无差异（P＞0.05）。此外，氯或臭氧处理均未对胴体的脂质氧化产生差异（P＞0.05）；然而，两种处理方式的硫代巴比妥酸反应物质指数在贮藏期间均增加（P≤0.05），达到约 0.68mg 丙二醛/kg。两种处理方式的气味和整体外观接受评分无差异（P＞0.05），但在颜色评估中，臭氧的接受评分明显高于（P≤0.05）氯处理。总体而言，在测试条件下，臭氧在鸡浸烫冷却中的消毒效果与氯相似，这可能表明其可用作家禽屠宰场中氯的替代品。
