오존수 침수처리가 소와 돼지 부산물의 미생물학적 안전성 및 품질특성에 미치는 영향

This aim of the present study was to evaluate the effects of soaked ozone water on themicrobial and quality properties of beef and pork by-products. The control was withouttreatment of by-products, T1: treated with soaked normal-water for 30 min, T2: treated with 1.0ppm soaked ozone water for 10 min, T3: treated with 1.0 ppm soaked ozone water for 20 min,and T4: treated with 1.0 ppm soaked ozone water for 30 min. Physicochemical(color, pH,cooking loss, volatile basic nitrogen, thiobarbituric acid reactive substances) and microbiologicalcharacteristics(total plate count and E. coli coliform) of by-products were analyzed. Soaked ozone water treatment effectively reduced pH, lipid oxidation and microbial growth, andmaintained similar characteristics of color, cooking loss and protein oxidation compared with thecontrol. Therefore, soaked ozone water may be a promising method in maintaining qualitycharacteristics of animal by-products as well as extending shelf-life during cold storage.