Synergetic Effects of Ozone Water Combined with Ultrasonic and Low-Concentration Sodium Hypochlorite on the Preservation of Chilled Chicken Thighs

In order to reduce the microbial load on the surface of broiler carcasses after slaughter and to extend its shelf life, the effects of ozone water treatment (OZ), ultrasonic combined with low-concentration sodium hypochlorite (SH-US), and combined treatment of ozone water with ultrasonic and low-concentration sodium hypochlorite (SH-US-OZ) on the decontamination of and preservation of tray-packaged chicken thighs during chilled storage were investigated. The results showed that all three treatments significantly reduced the bacterial load on the surface of chilled chicken thighs compared to the control group (P < 0.05). Among them, SH-US-OZ treatment showed the best decontamination efficiency. It reduced the initial total viable count (TVC) on the surface of chicken thighs by 96.6% from 5.72 to 4.25 (lg(CFU/g)), effectively slowed down the growth rate of microorganisms during storage, improved the sensory quality and surface brightness, and reduced the purge loss and total volatile basic nitrogen (TVB-N) content. The combined treatment increased lipid oxidation and decreased the a^* value, but did not cause meat sensory deterioration. Thus, the SH-US-OZ treatment decontaminates and preserves chicken meat while using less sodium hypochlorite, effectively maintaining meat quality during storage, and extending the shelf life to more than 5 d.