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Ozone Applications in Milk and Meat Industry
Ozone: Science & Engineering ( IF 2.7 ) Pub Date : 2021-07-01 , DOI: 10.1080/01919512.2021.1947776
Anandu Chandra Khanashyam 1 , M. Anjaly Shanker 2 , Anjineyulu Kothakota 3 , Naveen Kumar Mahanti 4 , R. Pandiselvam 5
Affiliation  

ABSTRACT

Ozone is a GRAS certified cost-effective and eco-friendly technology whose application in food industry is gaining momentum in recent years. It is a powerful oxidizing agent and has a broad spectrum of anti-microbial property. The free radical generation of ozone treatment destroys bacterial cells and is responsible for its antimicrobial activity. This review provides an understanding of the underlying mechanism of microbial inactivation by ozone and its application in meat and dairy products. The impact of ozone on the physicochemical properties such as color, texture, lipid oxidation, protein functionality, and sensory attributes are reviewed along with its inactivation potential on microbes such as Staphylococcus sp., Listeria monocytogenes, Enterobacteriaceae, Salmonella sp. and yeasts and molds in food matrix. It is evident that ozone can improve the functionalities of food products while ensuring food safety. There are several researchers that have focused on the application of ozone technology in meat and dairy products. This review is a compilation of those works and can be used as a tool to select appropriate processing conditions for milk and dairy products for its improved safety and quality.



中文翻译:

臭氧在牛奶和肉类工业中的应用

摘要

臭氧是一项经 GRAS 认证的具有成本效益和环保的技术,近年来在食品工业中的应用势头强劲。它是一种强氧化剂,具有广谱的抗微生物特性。臭氧处理产生的自由基会破坏细菌细胞,并导致其抗菌活性。本综述提供了对臭氧灭活微生物的潜在机制及其在肉类和奶制品中的应用的理解。回顾了臭氧对颜色、质地、脂质氧化、蛋白质功能和感官属性等物理化学性质的影响,以及其对葡萄球菌李斯特菌、肠杆菌科、沙门氏菌等微生物的灭活潜力sp。以及食物基质中的酵母和霉菌。显然,臭氧可以在保证食品安全的同时改善食品的功能。有几位研究人员专注于臭氧技术在肉类和奶制品中的应用。本综述是这些工作的汇编,可用作为牛奶和乳制品选择适当加工条件以提高其安全性和质量的工具。

更新日期:2021-07-01
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