INFLUENCE OF OZONATED WATER ON MICROBIAL LOAD AND SHELF LIFE OF SHREDDED CARROTS
Makaleler > Tam Makale · 2014
Yazarlar: İlkin ŞENGÜN
ITALIAN JOURNAL OF FOOD SCIENCE, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2014, cilt 26, ss 383-389
Özet
Efficacy of ozonated water in reducing the counts of Salmonella Typhimurium, total mesophilic aerobic bacteria (TMAB) and mould-yeast on carrot and in improving its storage quality was tested. Treatment of carrots with ozonated water (0.5, 1.0 and 1.5 ppm) for 3, 5 and 10 min caused reductions in the number of TMAB, mould-yeast and Salmonella Typhimurium ranging between 0.09-1.1, 0.77-0.96 and 0.37-2.72 log units, respectively. Tap water was used as control treatment. Under storage conditions at 4 degrees C for 15 days, TMAB and mould-yeast counts of ozone treated samples were found significantly lower than control samples (p< 0.05).