Skip to main content

Combined effect of ozonation and packaging on shelf life extension of fresh chicken legs during storage under refrigeration

Journal of Food Science and Technology volume 53, pages 4270–4277 (2016)Cite this article

Abstract

The aim of the present study was to investigate the effect of different ozone doses (2, 5, and 10 mg/L) on shelf life extension of fresh chicken legs, packaged in polyamide/poleyethylene bags and stored at 4 ± 1 °C, for a period of 12 days. Parameters taken into account were: microbiological (Total viable count, Pseudomonas spp., Lactic acid bacteria, Yeasts and molds, and Enterobacteriaceae), physicochemical (pH, colour) and sensory (odor, appearance, texture, and taste) attributes. Results showed that colour parameter values (L*, a*, and b*) were not affected by the gaseous ozone dose, whereas only L* and b* were reduced during storage in all samples. pH was reduced by storage time but was not affected by ozonation dose and packaging. Total viable count and Pseudomonas spp., increased statistically significant with ozonation dose and storage time, but were not affected by packaging. Yeasts, molds, Enterobacteriaceae, and Lactic acid bacteria, were decreased during storage, packaging and ozonation dose. Finally, sensory examination (appearance, texture, odor and taste) showed that samples treated with ozone concentration of 10 mg/L retained the original characteristic features of fresh chicken legs as compared to the control samples. The gaseous ozone treatment of 10 mg/L for 1 h, to chicken legs packaged in plastic containers of polyamide/polyethylene under refrigeration, is appropriate for maintaining freshness and quality of chicken, since their shelf life was extended by 4 days, as compared to the control samples.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1

References

  • Adu-Gyamfi A, Torgby-Tetteh W, Appiah V (2012) Microbiological quality of chicken sold in Accra and determination of D10-value of E. coli. Food Nutr Sci 3:693–698

    Article  Google Scholar 

  • Al-Haddad KSH, Al-Qassemi RAS, Robinson PK (2005) The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions. Food Control 16:405–410

    CAS  Article  Google Scholar 

  • Chouliara E, Kontominas MG (2006) Combined effect of thyme essential oil and modified atmosphere packaging to extend shelf life of fresh chicken meat. In: Govil JN, Singh VK, Almad K, Sharma RK (eds) Recent progress in medicinal plants: natural product (15). Studium Press, LCC, USA, pp 423–442

    Google Scholar 

  • Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG (2007) Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol 24(6):607–617

    CAS  Article  Google Scholar 

  • Da Silva MV, Gibbs PA, Kirby RM (1998) Sensorial and microbial effects of gaseous ozone on Fish scad. J Appl Microbiol 84:802–810

    Article  Google Scholar 

  • DIN 53122-2 Water vapor permeability WVTR (electrolysis method), A Mecadi GmbH In der Kolling 966450 Bexbach, Germany

  • DIN 53380-2 Gas permeability (plastic films manometric), AMecadi GmbH In der Kolling 966450 Bexbach, Germany

  • FDA (2001) Federal Register, Vol. 66 No.123, June 26 (2001) Department of Health and Human Services, Food and Drug Administration, Rules and Regulations, pp 33829–33830

  • Fisher CW, Lee D, Dodge B-A, Hamman KM, Robbins JB, Martin SE (2000) Influence of catalase and superoxide dismutase on ozone inactivation of Listeria monocytogenes. Appl Environ Microbiol 66(4):1405–1409

    CAS  Article  Google Scholar 

  • FSIS Directive (2016) 7120.1, Revision 35, safe and suitable ingredients used in the production of meat, poultry, and egg products, May 24, 2016. United States Department of Agriculture Food Safety and Inspection Service, Washington, DC

  • Guzel-Sydin ZB, Greene AK, Seydin AC (2004) Use of ozone in the food industry. LWT-Food Sci Technol 37(4):453–460

    Article  Google Scholar 

  • Heetun I, Goburdhun D, Neetoo H (2015) Comparative microbiological evaluation of raw chicken from markets and chilled outlets of Mauritius. J Worlds Poul Res 5(1):10–18

    Google Scholar 

  • ICMSF (1986) International commission on microbiological specifications for foods. sampling for microbiological analysis: principles and scientific applications, vol 2, 2nd edn. University of Toronto Press, Toronto

    Google Scholar 

  • Jay JM, Loessner MJ, Golden DA (2005) Modern food microbiology, 7th edn. Springer, New York

    Google Scholar 

  • Karabagias I, Badeka A, Kontominas MG (2011) Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Sci 88:109–116

    CAS  Article  Google Scholar 

  • Khadre MA, Yousef AE, Kim J (2001) Microbiological aspects of ozone applications in food: A review. J Food Sci 6:1242–1252

    Article  Google Scholar 

  • Leistner L (1995) Principles and applications of hurdle technology. In: Gould GW (ed) New methods of food preservation. Blackie Academic and Professional, London, pp 1–21

    Chapter  Google Scholar 

  • Manousaridis G, Nerantzaki A, Paleologos EK, Tsiotsias A, Savvaidis IN, Kontominas MG (2005) Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiol 22:1–9

    CAS  Article  Google Scholar 

  • Muthukumar A, Muthuchamy M (2013) Optimization of ozone in gaseous phase to inactivate Listeria monocytogenes on raw chicken samples. Food Res Int 54:1128–1130

    CAS  Article  Google Scholar 

  • Pohlman FW, Stivarius MR, McElyea KS, Johnson ZB, Johnson MG (2002) The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef. Meat Sci 61:307–313

    CAS  Article  Google Scholar 

  • purReport (2010) Effect of ozone gas on E. coli O157:H7, Salmonella, and L. monocytogenes on fruit and metal surfaces. Purfresh, Inc., Fremont

  • Restaino L, Frampton E, Hemphill J, Palnikar P (1995) Efficacy of ozonated water against various food related microorganisms. Appl Environ Microbiol 61(5):3471–3475

    CAS  Google Scholar 

  • Ruban SW, Fairoze D (2011) Effect of processing conditions on microbiological quality of marked poultry meats in Bangalore, India. J Anim Vet Adv 10(2):188–191

    Article  Google Scholar 

  • Skog LG, Chu CL (2001) Effect of ozone on qualities of fruits and vegetables in cold storage. Can J Plant Sci 81:773–778

    CAS  Article  Google Scholar 

  • USDA Livestock & Poultry (2014) World markets & trade. The poultry site. 30 April 2013. Retrieved 24 Feb 2014

  • Vaz-Velho M, Duarte G, McLauchlin J, Gibbs P (2001) Characterization of Listeria monocytogenes isolated from production lines of fresh and cold-smoked fish. J Appl Microbiol 91:556–562

    CAS  Article  Google Scholar 

  • Zeynep GS (2003) Use of ozone in the food industry. Food Microbiol 21(4):475–479

    Google Scholar 

  • Zhang H, Wu J, Guo X (2016) Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Sci Hum Wellness 5:39–48

    Article  Google Scholar 

Download references

Author information

Affiliations

  1. Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110, Ioannina, Greece

    Ioanna N. Gertzou, Panagiotis E. Drosos, Ioannis K. Karabagias & Kyriakos A. Riganakos

Authors
  1. Ioanna N. Gertzou
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Panagiotis E. Drosos
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ioannis K. Karabagias
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Kyriakos A. Riganakos
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kyriakos A. Riganakos.

Ethics declarations

Conflicts of interest

All authors declare that they do not have financial, academic, commercial, political or personal interests.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 15 kb)

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Gertzou, I.N., Drosos, P.E., Karabagias, I.K. et al. Combined effect of ozonation and packaging on shelf life extension of fresh chicken legs during storage under refrigeration. J Food Sci Technol 53, 4270–4277 (2016). https://doi.org/10.1007/s13197-016-2421-7

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2421-7

Keywords

  • Chicken legs
  • Shelf-life extension
  • Ozone treatment
  • Sensory parameters