Effect of Ozone as a Disinfectant on Microbial Load and Chemical Quality of Raw Wheat Germ

被引：12

作者：

Sarooei, Sara Jafari ^{[1
]}

Abbasi, Azam ^{[2
]}

Shaghaghian, Samaneh ^{[3
]}

Berizi, Enayat ^{[4
]}

机构：

[1] Shiraz Univ Med Sci, Student Res Comm, Shiraz 7153675541, Iran

[2] Shiraz Univ Med Sci, Sch Nutr & Food Sci, Dept Food Hyg & Qual Control, Shiraz 7153675541, Iran

[3] Food Lab Pars Pajhouhan Sanjesh Pouya, Shiraz 7153675541, Iran

[4] Shiraz Univ Med Sci, Nutr Res Ctr, Sch Nutr & Food Sci, Dept Food Hyg & Qual Control, Shiraz, Iran

来源：

OZONE-SCIENCE & ENGINEERING | 2019年 / 41卷 / 06期

关键词：

Ozone; wheat germ; microorganisms; antioxidant; lipid; MICROBIOLOGICAL QUALITY; LISTERIA-MONOCYTOGENES; FRESH; REDUCTION; POPULATIONS; CHLORINE; LETTUCE; IMPACT;

D O I：

10.1080/01919512.2019.1642181

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

While raw seed sprouts can threaten consumers' health by foodborne pathogens, thermal or chemical disinfection of sprouts may cause some negative effects; instead, ozone can be a good alternative treatment. This study investigated the effect of nine ozone treatments (2000, 4000, and 6000 ppm within 1, 2, and 4 h) on wheat germ chemical compositions and microbial flora. The results indicated that ozonation with 2000 ppm during 4 h was the optimized treatment with the greatest effect on decreasing the microbial load while it had the minimum effect on antioxidant properties, lipid oxidation, and moisture content of raw wheat germ.

引用

页码：562 / 570

页数：9

共 50 条

[21] Effect of heat-treated wheat germ on dough properties and crackers quality
Meriles, Silvina Patricia
Penci, Maria Cecilia
Steffolani, Maria Eugenia
Ribotta, Pablo Daniel
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (04): : 1837 - 1843
[22] EFFECT OF HEAT TREATMENT ON QUALITY AND UTILIZATION BY RAT OF PROTEIN IN WHEAT GERM MEAL
OLSEN, EM
CANADIAN JOURNAL OF BIOCHEMISTRY, 1967, 45 (11): : 1673 - &
[23] Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread)
Al-Hooti, SN
Sidhu, JS
Al-Saqer, JM
Al-Othman, A
NAHRUNG-FOOD, 2002, 46 (02): : 68 - 72
[24] Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti
Padalino, L.
Mastromatteo, M.
Lecce, L.
Spinelli, S.
Conte, A.
Del Nobile, M. A.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2015, 66 (03) : 266 - 274
[25] Effect of Ozone Treatment Combined with Closed Packaging on Wheat Quality during Storage
Jia H.
Yao Y.
Zhou C.
Liu Y.
Li H.
Shipin Kexue/Food Science, 2021, 42 (03): : 258 - 265
[26] Effect of drying methods on the chemical quality traits of cocoa raw material
Zahouli, G. Irie B.
Guehi, S. Tagro
Fae, A. Monké
Ban-Koffi, L.
Nemlin, J. Gnopo
Advance Journal of Food Science and Technology, 2010, 2 (04) : 184 - 190
[27] THE USE OF GASEOUS OZONE TO REDUCE THE MICROBIAL LOAD OF RHUBARB (Rheum L.) PETIOLES AS AN ADDITIVE TO CRAFT WHEAT BEERS
Zardzewialy, Milosz
Belcar, Justyna
Gorzelany, Józef
Acta Universitatis Cibiniensis - Series E: Food Technology, 2023, 27 (02) : 231 - 242
[28] EFFECT OF CHEMICAL WEED-CONTROL ON WHEAT QUALITY AND THE BULATA
POLLHAMER, E
NOVENYTERMELES, 1980, 29 (03): : 243 - 254
[29] Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough
Aldughpassi, Ahmad
Zafar, Tasleem
Sidhu, Jiwan S.
Al-Hassawi, Fatima
Abdullah, Mohammad Mirza
Al-Othman, Amani
INTERNATIONAL JOURNAL OF FOOD SCIENCE, 2020, 2020
[30] Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread
Siddiq, M.
Nasir, M.
Ravi, R.
Butt, M. S.
Dolan, K. D.
Harte, J. B.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (02) : 464 - 470

← 1 2 3 4 5 →