Study on preservation of food by ozonation. Part II. Influence on some food materials to sterilization and on application for meat processing by ozone.:Study on preservation of food by ozonation Part II

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The influence on some food materials to sterilization of ozonated water and on application for the defrosting water in meat processing were investigated. (1) Concentration of ozonated water decreased immediately in case of existing some saccharides or amino acids. Sterilizating power of ozonated water to each microorganisms decreased in case of existing 1% of casein, starch or skim milk. But it different that species of microorganisms or existing a kind of food materials. (2) The COD value was decreased slowly, but viable cell count was decreased immediately when the ozone gas supplied continuously to keep 1.5 ppm concentration. E.coli and St.aureus were killed in 20 minutes, B.subtilis was in 40 minutes completely. (3) Pork meat block and each microorganisms treated with ozonated water on condition that low concentration (0.1, 0.3 ppm) and long time (5 hours). E.coli and St.aureus were killed at 0.1 ppm for 1 hour or 0.3 ppm for 10 minutes. B.subtilis was killed at 0.3 ppm for 50 minutes, but it was not killed at 0.1 ppm for 5 hours completely. Peroxide value in this case showed less than 1.0 after 5 hours. So, it expected that ozonated water was effective way for defrosting in meat processing.
日本食品保蔵科学会の論文