Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat
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- 作者：Marí ; a J. Cantalejo ; iosune.cantalejo@unavarra.es" class="auth_mail" title="E-mail the corresponding author ; Ferdaous Zouaghi ; Iratxe Pé ; rez-Arnedo
- 关键词：Chicken meat ; Shelf-life ; Ozone ; Lyophilisation
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：400-407
- 全文大小：731 K
文摘
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The efficacy of ozone and freeze-drying for decontamination of chicken meats was tested.
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The growth of most microbial groups was retarded by combined treatment.
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3.26 and 1.41-log reductions were observed with respect to non-ozonated freeze-dried meat.
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Sensory properties of treated products along storage were similar to untreated ones.