Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat
The effects of ozone on the shelf-life extension of freeze-dried chicken meat fillets stored at 21 ± 1 C were investigated. The samples were exposed to gaseous ozone with three ozone concentrations of 0.4, 0.6 and 0.72 ppm during 10, 30, 60 and 120 min. The shelf-life of the ozonated freeze-dried ch...
| Autores: | , , |
|---|---|
| Tipo de documento: | artigo |
| Estado: | Versión aceptada para publicación |
| Data de publicação: | 2016 |
| País: | España |
| Recursos: | Universidad Pública de Navarra |
| Repositório: | Academica-e. Repositorio Institucional de la Universidad Pública de Navarra |
| OAI Identifier: | oai:academica-e.unavarra.es:2454/33453 |
| Acesso em linha: | https://hdl.handle.net/2454/33453 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Chicken meat Shelf-life Ozone Lyophilisation |
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Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meatCantalejo Díez, María JesúsZouaghi, FerdaousPérez Arnedo, María IracheChicken meatShelf-lifeOzoneLyophilisationThe effects of ozone on the shelf-life extension of freeze-dried chicken meat fillets stored at 21 ± 1 C were investigated. The samples were exposed to gaseous ozone with three ozone concentrations of 0.4, 0.6 and 0.72 ppm during 10, 30, 60 and 120 min. The shelf-life of the ozonated freeze-dried chicken meat samples was determined using both microbiological and sensory analyses during 8 months of storage. Ozone and lyophilisation (Combined treatments) were shown to be valid in retarding the growth of most microbial groups from the first month of storage. High microbial counts were found in frozen meat from month 6 onwards, with total aerobic mesophilic bacteria (TAMB) counts above 7 log cfu/g and lactic acid bacteria (LAB) counts above 5 log cfu/g, whereas decreases of 6.8 and 4.77 log cfu/g for TAMB and LAB counts were reported in combined treated samples when compared with untreated meat (frozen meat). Also, 3.26 and 1.41-log reductions were observed with respect to non-ozonated freeze-dried meat (trt-0). Regarding sensory characteristics, the combined use of ozone and lyophilisation would be useful in extending the shelf-life of raw chicken breast meat up to 8 months, whilst the samples treated only with lyophilisation showed a 4 month shelf-life.ElsevierTecnología de AlimentosElikagaien Teknologia2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2454/33453reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglés© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/334532026-06-17T12:41:47Z |
| dc.title.none.fl_str_mv |
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat |
| title |
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat |
| spellingShingle |
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat Cantalejo Díez, María Jesús Chicken meat Shelf-life Ozone Lyophilisation |
| title_short |
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat |
| title_full |
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat |
| title_fullStr |
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat |
| title_full_unstemmed |
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat |
| title_sort |
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat |
| dc.creator.none.fl_str_mv |
Cantalejo Díez, María Jesús Zouaghi, Ferdaous Pérez Arnedo, María Irache |
| author |
Cantalejo Díez, María Jesús |
| author_facet |
Cantalejo Díez, María Jesús Zouaghi, Ferdaous Pérez Arnedo, María Irache |
| author_role |
author |
| author2 |
Zouaghi, Ferdaous Pérez Arnedo, María Irache |
| author2_role |
author author |
| dc.contributor.none.fl_str_mv |
Tecnología de Alimentos Elikagaien Teknologia |
| dc.subject.none.fl_str_mv |
Chicken meat Shelf-life Ozone Lyophilisation |
| topic |
Chicken meat Shelf-life Ozone Lyophilisation |
| description |
The effects of ozone on the shelf-life extension of freeze-dried chicken meat fillets stored at 21 ± 1 C were investigated. The samples were exposed to gaseous ozone with three ozone concentrations of 0.4, 0.6 and 0.72 ppm during 10, 30, 60 and 120 min. The shelf-life of the ozonated freeze-dried chicken meat samples was determined using both microbiological and sensory analyses during 8 months of storage. Ozone and lyophilisation (Combined treatments) were shown to be valid in retarding the growth of most microbial groups from the first month of storage. High microbial counts were found in frozen meat from month 6 onwards, with total aerobic mesophilic bacteria (TAMB) counts above 7 log cfu/g and lactic acid bacteria (LAB) counts above 5 log cfu/g, whereas decreases of 6.8 and 4.77 log cfu/g for TAMB and LAB counts were reported in combined treated samples when compared with untreated meat (frozen meat). Also, 3.26 and 1.41-log reductions were observed with respect to non-ozonated freeze-dried meat (trt-0). Regarding sensory characteristics, the combined use of ozone and lyophilisation would be useful in extending the shelf-life of raw chicken breast meat up to 8 months, whilst the samples treated only with lyophilisation showed a 4 month shelf-life. |
| publishDate |
2016 |
| dc.date.none.fl_str_mv |
2016 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion |
| format |
article |
| status_str |
acceptedVersion |
| dc.identifier.none.fl_str_mv |
https://hdl.handle.net/2454/33453 |
| url |
https://hdl.handle.net/2454/33453 |
| dc.language.none.fl_str_mv |
Inglés |
| language_invalid_str_mv |
Inglés |
| dc.rights.none.fl_str_mv |
© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license. https://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license. https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Elsevier |
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Elsevier |
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reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra instname:Universidad Pública de Navarra |
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Universidad Pública de Navarra |
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Academica-e. Repositorio Institucional de la Universidad Pública de Navarra |
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Academica-e. Repositorio Institucional de la Universidad Pública de Navarra |
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15,81155 |