實驗以3種臭氧水濃度3、1.5 和0 ppm處理，配合2種冷卻時間10和30分鐘，共6個處理組進行雞隻屠體的冷卻殺菌效果之比較。並於冷卻處理結束後，將雞隻分切，取骨腿以保麗龍淺盤加保鮮膜包裝，置於5-7℃之冷藏展售櫃中，進行貯存試驗，於第0、3、6及9天進行各項分析。 結果顯示：經過臭氧水3和1.5 ppm處理之冷卻水中，其總生菌數、低溫菌數、大腸桿菌及大腸桿菌群皆可有效的減少（p0.05）。 Broilers were soaked in different concentrations (3, 1.5 and 0 ppm) of ozonated water for 10 and 30 minutes. Leg quarter from broiler were then storaged at 5-7℃ for a 9 days shelf-life test. Samples were then analyzed at 0, 3, 6, 9 days. The results indicated that the treatment with 3.0 and 1.5 ppm ozonated water significantly reducing the total aerobic plate counts, psychrotrophic plate counts, Coliform and E. coli of chilling water (p<0.05). The total aerobic plate counts and psychrotrophic plate counts were reduced significantly with the treatment of 3 ppm ozonated water for 30 minutes (p<0.05). The treatment of 3 and 1.5 ppm ozonated water for 30 minutes had reduced significantly in Coliform and E. coli of poultry carcass (p<0.05). The Salmonella spp. and Campylobacter spp. were reduced significantly with the treatment of 3 ppm ozonated water for 30 minutes (p<0.05). The treatment of 3 ppm ozonated water for 30 minutes had the lowest total aerobic plate counts, psychrotrophic plate counts, Coliform, E. coli, Salmonella spp. and Campylobacter spp. during storage. The treatment of 3 ppm ozonated water for 30 minutes had the lowest VBN and TBA value during storage but there is no significantly difference in pH value. There was no significantly difference with various levels of ozonated water treatments. There was no significantly difference in sensory evaluattion among treatments (p>0.05).
