Gertzou Ioanna N, Drosos Panagiotis E, Karabagias Ioannis K, Riganakos Kyriakos A
Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
J Food Sci Technol. 2016 Dec;53(12):4270-4277. doi: 10.1007/s13197-016-2421-7. Epub 2016 Dec 10.
The aim of the present study was to investigate the effect of different ozone doses (2, 5, and 10 mg/L) on shelf life extension of fresh chicken legs, packaged in polyamide/poleyethylene bags and stored at 4 ± 1 °C, for a period of 12 days. Parameters taken into account were: microbiological (Total viable count, spp., Lactic acid bacteria, Yeasts and molds, and ), physicochemical (pH, colour) and sensory (odor, appearance, texture, and taste) attributes. Results showed that colour parameter values ( and ) were not affected by the gaseous ozone dose, whereas only and were reduced during storage in all samples. pH was reduced by storage time but was not affected by ozonation dose and packaging. Total viable count and , increased statistically significant with ozonation dose and storage time, but were not affected by packaging. Yeasts, molds, , and Lactic acid bacteria, were decreased during storage, packaging and ozonation dose. Finally, sensory examination (appearance, texture, odor and taste) showed that samples treated with ozone concentration of 10 mg/L retained the original characteristic features of fresh chicken legs as compared to the control samples. The gaseous ozone treatment of 10 mg/L for 1 h, to chicken legs packaged in plastic containers of polyamide/polyethylene under refrigeration, is appropriate for maintaining freshness and quality of chicken, since their shelf life was extended by 4 days, as compared to the control samples.
本研究的目的是调查不同臭氧剂量（2、5和10毫克/升）对新鲜鸡腿保质期延长的影响。鸡腿包装在聚酰胺/聚乙烯袋中，于4±1°C下储存12天。考虑的参数包括：微生物学参数（总活菌数、[具体菌名缺失]、乳酸菌、酵母和霉菌以及[具体菌名缺失]）、理化参数（pH值、颜色）和感官参数（气味、外观、质地和味道）。结果表明，颜色参数值（[具体颜色参数缺失]和[具体颜色参数缺失]）不受气态臭氧剂量的影响，而在所有样品储存期间只有[具体颜色参数缺失]和[具体颜色参数缺失]降低。pH值因储存时间而降低，但不受臭氧处理剂量和包装的影响。总活菌数和[具体菌名缺失]随臭氧处理剂量和储存时间在统计学上显著增加，但不受包装影响。酵母、霉菌、[具体菌名缺失]和乳酸菌在储存、包装和臭氧处理剂量过程中减少。最后，感官检查（外观、质地、气味和味道）表明，与对照样品相比，用10毫克/升臭氧浓度处理的样品保留了新鲜鸡腿的原始特征。在冷藏条件下，对包装在聚酰胺/聚乙烯塑料容器中的鸡腿进行10毫克/升气态臭氧处理1小时，适合保持鸡肉的新鲜度和品质，因为与对照样品相比，其保质期延长了4天。
