Effectiveness of Ozone Treatment for Extending Chicken Burger Shelf Life

• Yaala AL-Adwani 1*, Oday Hasan Ali Al-Jammaas 2 and Abdulsalaam, shaimmaa Riyadh3

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The aim of this research work was the determination of the efficiency of ozone treatment with different concentrations of ozone (600 ppm) during various exposure time periods (10, 20, 30, 40 min) in the prolongation of the shelf-life and maintenance of the quality of chicken burger during 15 days of storage under refrigeration conditions (4°C).

From the experimental results it can be concluded that ozone treatments resulted in a significant (P<0.05) decrease in the population of microorganisms and slowing down of proteolytic and lipolytic decomposition comparing to control samples, where spoilage (7.34 Log CFU/g) occurred rapidly along with alkalization (pH 6.90) by the 15th day. Although, the longer exposure time (30 and 40 min) provided the maximal reduction in the microorganisms' populations and successful stabilization of pH values, the significant increase in the content of the secondary lipid oxidation products (TBARS values reached 1.680 mg MDA/kg) occurred, which affected the sensory characteristics negatively (flavor, juiciness, acceptability).

On the contrary, moderate treatments (10, 20 min) helped to obtain the optimal balance. Thus, they prevented proliferation of microorganisms, stabilization of pH and keeping secondary lipid oxidation products (TBARS) in acceptable level (0.920 and 1.200 mg MDA/kg, respectively, by the 15th day). Besides, sensory evaluation showed that samples subjected to 10 and 20 min of ozonation had the highest sensory scores in such criteria as tenderness, appearance and overall acceptability, while minimizing off-odor formation. Thus, moderate ozone treatment (10-20 min) can be regarded as a highly promising residue-free hurdle technology.

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