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dc.creatorCantalejo Díez, María Jesúses_ES
dc.creatorZouaghi, Ferdaouses_ES
dc.creatorPérez Arnedo, María Irachees_ES
dc.date.accessioned2019-06-20T08:02:42Z
dc.date.available2019-06-20T08:02:42Z
dc.date.issued2016
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/2454/33453
dc.description.abstractThe 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.en
dc.format.extent21 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherElsevieren
dc.relation.ispartofLWT - Food Science and Technology 68 (2016) 400-407en
dc.rights© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectChicken meaten
dc.subjectShelf-lifeen
dc.subjectOzoneen
dc.subjectLyophilisationen
dc.titleCombined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meaten
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentTecnología de Alimentoses_ES
dc.contributor.departmentElikagaien Teknologiaeu
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.identifier.doi10.1016/j.lwt.2015.12.058
dc.relation.publisherversionhttps://doi.org/10.1016/j.lwt.2015.12.058
dc.type.versioninfo:eu-repo/semantics/acceptedVersionen
dc.type.versionVersión aceptada / Onetsi den bertsioaes


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© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.
Except where otherwise noted, this item's license is described as © 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.

El Repositorio ha recibido la ayuda de la Fundación Española para la Ciencia y la Tecnología para la realización de actividades en el ámbito del fomento de la investigación científica de excelencia, en la Línea 2. Repositorios institucionales (convocatoria 2020-2021).
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