Muhlisin Muhlisin, Utama Dicky Tri, Lee Jae Ho, Choi Ji Hye, Lee Sung Ki
Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea; Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
Korean J Food Sci Anim Resour. 2016;36(3):405-11. doi: 10.5851/kosfa.2016.36.3.405. Epub 2016 Jun 30.
The effects of gaseous ozone exposure on the bacterial counts and oxidative properties were evaluated in duck and chicken breast fillets, which were stored under a continuous flux of gaseous ozone (10×10(-6) kg O3/m(3)/h) at 4±1℃ for 4 d. The ozone generator was set to on for 15 min and off for 105 min, and this cyclic timer was set during storage. Ozone effectively reduced the growth of coliform, aerobic and anaerobic bacteria in both chicken and duck breast. However, lipid oxidation occurred faster in duck breast than chicken breast with higher degree of discoloration, TBARS value, and antioxidant enzyme (glutathione peroxidase and catalase) activity decline rates. It is concluded that ozone effectively controlled the growth of bacteria in both chicken and duck breast with less effects on oxidative deterioration in chicken breast.
评估了气态臭氧暴露对鸭胸肉和鸡胸肉细菌数量及氧化特性的影响，这些肉在4±1℃下于气态臭氧连续通量（10×10(-6) kg O3/m(3)/h）中储存4天。臭氧发生器设置为开启15分钟、关闭105分钟，在储存期间设置此循环定时器。臭氧有效减少了鸡胸肉和鸭胸肉中大肠菌群、需氧菌和厌氧菌的生长。然而，鸭胸肉中的脂质氧化比鸡胸肉发生得更快，变色程度更高，硫代巴比妥酸反应物（TBARS）值更高，抗氧化酶（谷胱甘肽过氧化物酶和过氧化氢酶）活性下降率更高。得出的结论是，臭氧有效控制了鸡胸肉和鸭胸肉中的细菌生长，对鸡胸肉氧化变质的影响较小。
