Accelerated shelf-life testing (ASLT)—based prediction for ozone water and preservative combination treated boneless chicken claw

Abstract

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.

Keywords

boneless chicken claw / ASLT / ozone water / compound preservatives / shelf life

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