Journal
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume 36, Issue 3, Pages 405-411Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
DOI: 10.5851/kosfa.2016.36.3.405
Keywords
bacterial counts; chicken; duck; lipid oxidation; ozone
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Funding
- Kangwon National University [120140200]
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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 x 10(-6) kg O-3/m(3)/h) at 4 +/- 1 degrees C 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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