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https://hdl.handle.net/11499/32090
Title: | Effects of ozone treatment on microbiological quality and physicochemical properties of Turkey breast meat | Authors: | Ayrancı, Ufuk Gökçe Özünlü, Orhan Ergezer, Haluk Karaca, Hakan |
Keywords: | Ozone; antimicrobial effect; oxidation; turkey meat; physicochemical properties |
Publisher: | TAYLOR & FRANCIS INC | Abstract: | The effects of ozone treatment (1 x 10(-2) kg m(-3), for up to 8 h) on quality parameters of turkey meat were investigated. Ozone was effective in inactivating microorganisms. Approximately 2.9, 2.3 and 1.9 log reductions were achieved in the counts of total aerobic mesophilic bacteria, Enterobacteriaceae and yeast-mold, respectively. Ozone caused significant changes in carbonyl contents, thiobarbituric acid reactive substances, color and pH values of the samples. Water holding capacity and cooking yield of treated samples increased significantly (p < .05). This is the first report demonstrating that quality parameters of turkey breast meat are markedly affected by ozone treatment. | URI: | https://hdl.handle.net/11499/32090 https://doi.org/10.1080/01919512.2019.1653168 |
ISSN: | 0191-9512 |
Appears in Collections: | Mühendislik Fakültesi Koleksiyonu Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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