CAJ | 학술논문

为研究臭氧水喷淋对冷鲜牛肉品质的影响，对臭氧水喷淋冷鲜牛肉贮藏过程中pH值、挥发性盐基氮、色度（L*、a*和b*值）、感官品质变化规律进行研究。结果表明：臭氧喷淋对冷鲜牛肉pH值影响不显著；挥发性盐基氮显著降低（P＜0.05）；L*值在臭氧喷淋后4 d降低，其余时间无显著差异（P＞0.05）；a*值从第8天开始高于对照组；b*值无明显影响；延缓了不良感官品质出现时间。可见，臭氧喷淋可延长冷鲜牛肉货架期。
위연구취양수분림대랭선우육품질적영향，대취양수분림랭선우육저장과정중pH치、휘발성염기담、색도（L*、a*화b*치）、감관품질변화규률진행연구。결과표명：취양분림대랭선우육pH치영향불현저；휘발성염기담현저강저（P＜0.05）；L*치재취양분림후4 d강저，기여시간무현저차이（P＞0.05）；a*치종제8천개시고우대조조；b*치무명현영향；연완료불량감관품질출현시간。가견，취양분림가연장랭선우육화가기。
The objective of this study was to evaluate the inlfuence of ozone water treatment on beef quality during chilled storage. The pH value, TVB-N, color (L*,a*andb* values), sensory quality and spoilage bacterial population were investigated during a 28-day storage period after spraying using ozone water. Results showed that ozone water treatment had no signiifcant effect on the pH value, but signiifcantly inlfuenced TVB- N (P <0.05).L* was reduced during the ifrst 4 days after spraying using ozone water and then did not change signiifcantly (P >0.05). Thea* value was higher than that in the control group from the eighth day onwards, whileb*was not inlfuenced signiifcantly. In addition, the deterioration of beef sensory quality was delayed. These ifndings led us to conclude that the shelf life of chilled beef can be extended by spraying using ozone water, but the antiseptic mechanism remains to be researched deeply.