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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 405 - 411 (7page)
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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<sup>−6</sup> kg O<sub>3</sub>/m<sup>3</sup>/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.
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참고문헌 (30)
참고문헌 신청
Aebi, H. / 1984 / Catalase in vitro / Methods Enzymol 105:121~126
Bekhit, A. E. D. A. / 2013 / Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies / Compr. Rev. Food Sci. Food Saf 12:565~597
Botzenhart, K. / 1993 / Inactivation of bacteria and coliphages by ozone and chlorine dioxide in a continuous flow reactor / Water Sci. Tech 27:363~370
Cardenas, F. C. / 2011 / Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures / Food Control 22:1442~1447
Chan, K. M. / 1994 / Endogenous skeletal muscle antioxidants / Crit. Rev. Food Sci. Nutr 34:403~426
Bekhit, A. E. D. A. / 2013 / Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies / Compr. Rev. Food Sci. Food Saf 12:565~597
Botzenhart, K. / 1993 / Inactivation of bacteria and coliphages by ozone and chlorine dioxide in a continuous flow reactor / Water Sci. Tech 27:363~370
Cardenas, F. C. / 2011 / Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures / Food Control 22:1442~1447
Chan, K. M. / 1994 / Endogenous skeletal muscle antioxidants / Crit. Rev. Food Sci. Nutr 34:403~426
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