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http://dx.doi.org/10.5851/kosfa.2014.34.4.525

Effect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature  

Cho, Youngjae (College of Veterinary Medicine and Institute of Veterinary Science, Kangwon National University)
Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University)
Choi, Ji Hye (Department of Animal Products and Food Science, Kangwon National University)
Hahn, Tae-Wook (College of Veterinary Medicine and Institute of Veterinary Science, Kangwon National University)
Lee, Sung Ki (Department of Animal Products and Food Science, Kangwon National University)
Publication Information
Food Science of Animal Resources / v.34, no.4, 2014 , pp. 525-532 More about this Journal
Abstract
This study was designed to elucidate the effect of ozone exposure on the bacteria counts and oxidative properties of ground Hanwoo beef contaminated with Escherichia coli O157:H7 at refrigeration temperature. Ground beef was inoculated with 7 Log CFU/g of E. coli O157:H7 isolated from domestic pigs and was then subjected to ozone exposure ($10{\times}10^{-6}kg\;O_3h^{-1}$) at $4^{\circ}C$ for 3 d. E. coli O157:H7, total aerobic and anaerobic bacterial growth and oxidative properties including instrumental color changes, TBARS, catalase (CAT) and glutathione peroxidase (GPx) activity were evaluated. Ozone exposure significantly prohibited (p<0.05) the growths of E. coli O157:H7, total aerobic and anaerobic bacteria in ground beef samples during storage. Ozone exposure reduced (p<0.05) the CIE $a^*$ value of samples over storage time. The CIE $L^*$ and CIE $b^*$ values of the samples fluctuated over storage time, and ozone had no clear effect. Ozone exposure increased the TBARS values during 1 to 3 d of storage (p<0.05). The CAT and GPx enzyme activities were not affected by ozone exposure until 2 and 3 d of storage, respectively. This study provides information about the use of ozone exposure as an antimicrobial agent for meat under refrigerated storage. The results of this study provide a foundation for the further application of ozone exposure by integrating an ozone generator inside a refrigerator. Further studies regarding the ozone concentrations and exposure times are needed.
Keywords
ozone; ground Hanwoo beef; Escherichia coli O157:H7; bacteria counts; oxidative properties;
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