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Effect of Ozone Treatment for Sanitation of Egg
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 Title & Authors
Effect of Ozone Treatment for Sanitation of Egg
Choi, Goo-Hee; Lee, Kyung-Haeng;
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 Abstract
To improve hygienic quality of egg, the ozone treatment was applied. Eggs were inoculated with Salmonella Typhimurium, and the inoculated eggs were treated by ozone (38.8 ppm) for 10-30 min. Furthermore, microbiological and chemical quality changes of eggs were investigated during storage. Initial number of S. Typhimurium of egg shell was 6.18 log CFU/g and the number was increased during storage (p<0.05). However, those of ozonated samples for 10-30 min were 4.22-5.25 log CFU/g, which was lower than that of the control. Especially, ozone treatment for 30 min achieved about 2 decimal reductions and the numbers were maintained during storage. Other physical and chemical characteristics of eggs by ozone treatment, including Haugh unit, yolk color, pHs of egg white and yolk, foaming ability, foam stability and lipid oxidation development were not different when compared with that of the control. Therefore, ozone treatment is one of the available methods to improve hygienic quality of eggs.
 Keywords
egg;ozone;sanitation;quality;
 Language
Korean
 Cited by
1.
감압방전플라즈마를 이용한 Salmonella Typhimurium 살균과 계란의 위생성 향상,목철균;송동명;

산업식품공학, 2013. vol.17. 3, pp.245-250 crossref(new window)
2.
고전압 펄스 전기장 처리에 의한 우유 단백질과 물리화학적 특성의 변화,이설희;김건;박영서;

산업식품공학, 2013. vol.17. 3, pp.251-258 crossref(new window)
1.
Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage, Journal of the Science of Food and Agriculture, 2016, 96, 8, 2755  crossref(new windwow)
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