Person:
Zouaghi, Ferdaous

Profile Picture

Email Address

Birth Date

Research Projects

Organizational Units

Job Title

Last Name

Zouaghi

First Name

Ferdaous

person.page.departamento

Gestión de Empresas

ORCID

0000-0003-1317-1135

person.page.upna

810777

Name

Filters

20162
Reset filters

Settings

Subject: Chicken meat ×

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    PublicationOpen Access
    Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat
    (Elsevier, 2016) Cantalejo Díez, María Jesús; Zouaghi, Ferdaous; Pérez Arnedo, María Irache; Tecnología de Alimentos; Elikagaien Teknologia
    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.
  • Thumbnail Image
    PublicationOpen Access
    Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat
    (Elsevier, 2016) Zouaghi, Ferdaous; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Gobierno de Navarra / Nafarroako Gobernua; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
    The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) conditions on the physicochemical and sensory properties of ozonated freeze-dried chicken meat stored at 21 ± 1 °C for 28 days. To this end, 14 MAP treatments were performed to obtain the most suitable packaging atmosphere.High concentrations of O2in MAP promoted loss of redness and increased the pH values. Moreover, when the concentration of CO2in MAP was more than 40%, high values of textural parameters and low scores of sensory hardness and chewiness were achieved. The 20%CO2/80%N2 gas combination was found to be the most effective treatment for best maintaining the physicochemical and sensory quality of ozonated dried chicken samples similar to that of raw meat.