Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets
Φόρτωση...
Ημερομηνία
Συγγραφείς
Patsias, A.
Badeka, A. V.
Savvaidis, I. N.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Food Microbiology
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The effect of short-term frozen storage prior to thawing on the quality of freeze-chilled chicken fillets was investigated, as was the effect of modified atmosphere packaging (MAP). Four process treatments were used: (1) fresh chicken chilled at 4 degrees C without previous freezing, (2) freeze-chilled for 7 days and thawed at 4 degrees C, (3) chilled at 4 degrees C packaged under MAP (70% N-2-30%CO2), and (4) packaged under MAP, freeze-chilled for 7 days and thawed at 4 degrees C. Microbiological, chemical and sensory analyses were conducted on samples for a period up to 15 days. Freeze-chilled fillets gave a lower total viable count (TVC) at a given sampling day than chilled fillets. MAP, as expected, delayed microbial growth. The Pseudomonads were the dominant microbial species in fillets under aerobic conditions. MAP reduced the populations of Pseudomonads by 2-4 log cfu/g. Lactic acid bacteria (LAB) and Enterobacteriaceae increased progressively for all treatments throughout storage. Yeasts and molds were inhibited by MAP and by freeze chilling. Total volatile basic nitrogen (TVB-N) values increased rapidly for the chilled fillets but remained significantly lower for the freeze-chilled and the MA-packaged samples. MAP and especially freeze chilling enhanced drip loss. MAP did not affect redness or yellowness of product while freeze chilling decreased product redness. Lightness was not affected by either MAP or freeze chilling. Based on taste, which proved to be the most sensitive sensory attribute, shelf life of product ranged from 6 to 7 days for all treatments leading to the conclusion that freeze chilling is a suitable technology for fresh chicken fillets enabling their distribution as a frozen product and upon subsequent thawing at their final destination, their retail display as chilled products. MAP in combination with freeze chilling had a negligible effect on product quality. (c) 2008 Published by Elsevier Ltd.
Περιγραφή
Λέξεις-κλειδιά
freeze chilling, modified atmosphere packaging, chicken fillets, thawed cod fillets, shelf-life extension, modified-atmosphere, sensory attributes, frozen storage, poultry meat, breast meat, fresh, temperature, metabolites
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000256225600005
http://ac.els-cdn.com/S0740002008000300/1-s2.0-S0740002008000300-main.pdf?_tid=a76725758abee3a8f7e06fb237153a3e&acdnat=1333040080_55136905832d338867aad973e1d812b9
http://ac.els-cdn.com/S0740002008000300/1-s2.0-S0740002008000300-main.pdf?_tid=a76725758abee3a8f7e06fb237153a3e&acdnat=1333040080_55136905832d338867aad973e1d812b9
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας