title: Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat.
abstract: The effects of gaseous ozone exposure on the bacterial counts and oxidative properties were evaluated in duck and chicken breast fillets, which were stored under a continuous flux of gaseous ozone (10×10(-6) kg O3/m(3)/h) at 4±1℃ for 4 d. The ozone generator was set to on for 15 min and off for 105 min, and this cyclic timer was set during storage. Ozone effectively reduced the growth of coliform, aerobic and anaerobic bacteria in both chicken and duck breast. However, lipid oxidation occurred faster in duck breast than chicken breast with higher degree of discoloration, TBARS value, and antioxidant enzyme (glutathione peroxidase and catalase) activity decline rates. It is concluded that ozone effectively controlled the growth of bacteria in both chicken and duck breast with less effects on oxidative deterioration in chicken breast.
authors.affiliation: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea; Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
authors.forename: Muhlisin
authors.initials: M
authors.lastname: Muhlisin
authors.affiliation: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Dicky Tri
authors.initials: DT
authors.lastname: Utama
authors.affiliation: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Jae Ho
authors.initials: JH
authors.lastname: Lee
authors.affiliation: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Ji Hye
authors.initials: JH
authors.lastname: Choi
authors.affiliation: Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
authors.forename: Sung Ki
authors.initials: SK
authors.lastname: Lee
keywords: bacterial counts; chicken; duck; lipid oxidation; ozone