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KMID : 0385220000100030036
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Korean Journal of Gerontology
2000 Volume.10 No. 3 p.36 ~ p.41
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Study on the Improvement of Preservability of Refrigerated Foods using Ozone
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Han Young-Sil
Choi Hye-Yeon
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Abstract
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Low-temperature preservation is required to minimize change of food quality and to extend the storage time of preservation. However, undesirable change in the quality of food such as decomposition of food pigments, generation of off odor, destruction of vitamins, oxidation of lipids, denaturation of proteins, etc. as well as decomposition of foodstuffs due to the growth of microorganism even during refrigeration have been reported. Ozone can be used to maintain freshness of foods during their circulation in the food industrv. to control microorganisms during the manufacturing process, and to decompose residual agricultural chemicals of raw materials for grains, beans, etc. Therefore, in the present study, the degree of food quality change and microbiological suppression effects of decomposition were reviewed by installing an ozone generation device in a home-use refrigerator in order to control microorganisms without contaminating or changing foods in the refrigerator. Soy bean curds, oysters, and sausages were kept in a refrigerator for 12 days, 8 days, and 14 days in order to compare the change in the quality between the ozone-processed group and non-ozone-processed group. The change in pH, reduction of weight, VBN, TBA value were observed.
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KEYWORD
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Ozone, Refrigerated foods, Soybean curd, Oysters, Sausages
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