نبذة مختصرة : The application of ozone during the sanitization process causes a reduction of microorganisms and spores population at levels that depends on their form of application and its concentration. The great advantage of its use to other sanitizers is that the ozone acts directly on the cell wall, causing its collapse and death in less time of contact, preventing the recovery of microorganisms after the attack, and do not leaving residual chemicals in the food. However practically there is no data about the lipid effect due to the application of ozone on foods. This study aimed to evaluate the effect of ozonization on the fatty acid profile of meet hamburger containing the antioxidant ascorbic acid, sodium erythorbate and mixture of citric acid and sodium erythorbate. After processing and during the period of storage under freezing, were done the analysis of the fatty acid profile, and the acidity, pH, tiobarbituric acid, peroxide value, cholesterol and cholesterol oxides. The addition of 0.6 ppm of ozone resulted in the formulation of hamburgers in their fatty acid oxidation, increasing the proportion of saturated fatty acids. However, the results of TBARS, although higher for the sample with ozone, were below the limit recommended for oxidized samples. Ozone was not related with the presence of 7b-hydroxycholesterol and 7a- hydroxycholesterol oxides, but it was associated with the presence of 7-ketocholesterol. However, this value, when compared with the existing literature to food is considered low. ; O uso do ozônio nos alimentos reduz a carga de microrganismos e esporos, em níveis que dependem da sua forma de aplicação e de sua concentração. A grande vantagem de seu uso perante outros agentes sanitizantes é que o ozônio age diretamente na parede celular, causando sua ruptura e morte em menor tempo de contato, inviabilizando a recuperação dos microrganismos após o ataque, além de não deixar residual químico nos alimentos. Porém praticamente inexistem dados sobre a ação do ozônio sobre os lipídeos presentes nos ...
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