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Effect of Treatment with Ozonated Water on Shelf Life of Refrigerated Meat
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 Title & Authors
Effect of Treatment with Ozonated Water on Shelf Life of Refrigerated Meat
Kim, Min-Ju; Shin, Han-Seung;
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 Abstract
Ozone is a strong oxidant and potent disinfecting agent. In this study, volatile basic nitrogen, thiobarbituric acid reactive substances, acid value and pH all of which are quality indicators in meat products, were evaluated. The meat was treated with the ozonated water (0.2 ppm) for 0, 5, 10, 30, and 60 min and then stored at for 24 d. The volatile basic nitrogen content of meat was 22.40 mg% after 9 d of storage and 23.24 mg% at 15 d of storage with ozonated water (0.2 ppm) treatment. During 24 d of storage, the pH, thiobarbituric acid reactive substances, and acid value were decreased when subjected to ozonated water treatment. These results suggested that the ozonated water treatment effectively improved the chemical properties and food safety.
 Keywords
ozonated water;volatile basic nitrogen;meat product;food safety;
 Language
Korean
 Cited by
1.
고농도 오존수를 이용한 한약재 세척기기에 대한 연구,김정호;방병훈;이상화;김성희;

대한침구의학회지, 2012. vol.29. 2, pp.9-14
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