Abstract
Objective： This study aimed to study the preservation effect of ozone water sterilization combined with chitosan coating on cold fresh yellow cattle. Methods： Three groups were set up as follows: control group A (pure water treatment), experimental group B used 2% chitosan coating on cold fresh yellow cattle, and experimental group C used ozone water sterilization combined with 2% chitosan coating on cold fresh yellow cattle. The effect of ozone sterilization combined with chitosan coating on the preservation of cold fresh yellow cattle was examined using sensory score, chromaticity (L* and a* values), hanging loss rate, TVB-N and total bacterial count. Results： The concentration of ozone water for sterilization was 1.0 mg/L, and the flushing time was 20s. During the same storage period, the sensory and L* values of cold fresh yellow cattle in Group C were significantly higher than those in Group A and Group B (P<0.05), the hanging loss rate, TVB-N and total viable count were significantly lower than those in Group A and Group B (P<0.05). The a* value of Group C yellow cattle was significantly lower than those in Group A and Group B (P<0.05) in the early storage period, but the decline rate in the late storage period was significantly lower than that in Group A and Group B (P<0.05). Compared with the control group A and experimental group B, the shelf life of group C was extended by 12 days and 4 days, respectively. Conclusion： Ozone sterilization and chitosan coating technology played a synergistic role in the preservation of cold fresh yellow cattle, which can effectively extend its preservation and storage period.
Publication Date
12-26-2023
First Page
173
Last Page
178
DOI
10.13652/j.spjx.1003.5788.2023.80196
Recommended Citation
Wei, XUAN; Tie, LI; Xijia, XUE; and Shumin, YI
(2023)
"Effects of ozone sterilization edible combined with coatings chitosan on the preservation of chilled yellow cattle,"
Food and Machinery: Vol. 39:
Iss.
11, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2023.80196
Available at:
https://www.ifoodmm.cn/journal/vol39/iss11/27
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