TY  - JOUR
TI  - Accelerated shelf-life testing (ASLT)—based prediction for ozone water and preservative combination treated boneless chicken claw
AU  - Wang, Yanyu
AU  - He, Yiguo
AU  - Zhang, Jing
AU  - Zhao, Zhifeng
AU  - Zhao, Xingxiu
PY  - 2026
JO  - Exploration of Foods and Foodomics
VL  - 4
SP  - 1010125
DO  - 10.37349/eff.2026.1010125
UR  - https://www.explorationpub.com/Journals/eff/Article/1010125
AB  - Aim: To establish a quantified, practical shelf-life extension protocol for boneless chicken claw (a high-collagen poultry snack for which preservation data are scarce) by combining ozone-water sterilisation with a compound preservative system and predicting shelf life through accelerated shelf-life testing (ASLT). Methods: Initial ozone-water treatment: 4 mg L–1, 15 min to reduce indigenous microflora. Preservative optimisation: single-factor and orthogonal experiments against a defined mixed spoilage consortium. Kinetic measurements: quality changes monitored at 27°C and 37°C. Shelf-life extrapolation: ASLT-Q10 models used to predict shelf life at 4°C, 25°C, and 30°C. Results: Ozone alone achieved 87.63% reduction in initial microbial counts and significantly delayed the total volatile basic nitrogen (TVB-N) accumulation and sensory deterioration. Optimum preservative blend (0.20 g kg–1 sodium dehydroacetate, 0.60 g kg–1 sodium diacetate, 0.03 g kg–1 sodium nitrite) inhibited the spoilage cocktail by 99.72% (p < 0.05). ASLT-derived shelf lives: 36 d at 27°C and 24 d at 37°C; Q10 extrapolation gave 91 d at 4°C, 39 d at 25°C, and 31 d at 30°C. Conclusions: The combined ozone-compound preservative strategy effectively controls spoilage flora and quality deterioration in boneless chicken claw, providing a practical and quantified shelf-life extension tool for the high-collagen poultry-snack sector.
ER  -