Comparative study on the efficacy of gaseous and aqueous ozone treatment on lipid-protein oxidation and pathogen reduction in broiler chicken meat.

Chicken meat is widely consumed due to its high nutritional value and digestibility; however, it is highly susceptible to microbial contamination and oxidative deterioration. The present study aimed to comparatively evaluate the efficacy of gaseous and aqueous ozone treatments on pathogen reduction, lipid–protein oxidation, and water holding capacity in broiler chicken meat. The research involved subjecting Skin-on, bone-in chicken samples to gaseous and aqueous ozone treatments at varying concentrations and exposure times of (1-6 g/h) and (5-15 and 20 minutes). Microbial analysis focused on major foodborne pathogens, including Salmonella spp. and Listeria spp. Lipid oxidation was determined using TBARS, protein oxidation was assessed to evaluate oxidative changes, and water holding capacity was measured to determine the effect on functional properties of the meat. The results indicated that both gaseous and aqueous ozone treatments effectively reduced microbial load, including Salmonella and Listeria. However, ozone exposure influenced quality attributes, leading to variations in lipid and protein oxidation and a decrease in water holding capacity at higher treatment levels. Comparative analysis revealed differences between gaseous and aqueous ozone in balancing microbial reduction and quality retention. The study concludes that ozone treatment can be considered a promising non-thermal intervention for improving the microbial safety of broiler chicken meat. Optimization of treatment conditions is essential to achieve effective pathogen control while minimizing oxidative damage and maintaining functional quality.