Influence of Ozone Water Treatment on Beef Quality during Chilled Storage
ZHOU Yuchun1,2, LI Haipeng1, SUN Baozhong1,*, ZHANG Li1,2, XIE Peng1, LIU Fei1, ZHANG Yang3, ZHANG Jinshan3
1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
3. Institute of Animal Sciences, Animal Science Academy of Xinjiang Uygur Autonomous Region, Ürümqi 830000, China
Abstract：The objective of this study was to evaluate the influence of ozone water treatment on beef quality during chilled storage. The pH value, TVB-N, color (L*, a* and b* values), sensory quality and spoilage bacterial population were investigated during a 28-day storage period after spraying using ozone water. Results showed that ozone water treatment had no significant effect on the pH value, but significantly influenced TVB- N (P < 0.05). L* was reduced during the first 4 days after spraying using ozone water and then did not change significantly (P > 0.05). The a* value was higher than that in the control group from the eighth day onwards, while b* was not influenced significantly. In addition, the deterioration of beef sensory quality was delayed. These findings led us to conclude that the shelf life of chilled beef can be extended by spraying using ozone water, but the antiseptic mechanism remains to be researched deeply.
