Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes
Φόρτωση...
Ημερομηνία
Συγγραφείς
Chouliara, E.
Badeka, A.
Savvaidis, I.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Springer-Verlag
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
European Food Research and Technology
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
In the present study the combined effect of gamma irradiation (2 and 4 kGy) and modified atmosphere packaging (MAP) (30% CO2/70% N-2 and 70% CO2/30% N-2) on shelf life extension of fresh chicken meat stored under refrigeration was investigated. The study was based on microbiological (TVC, Pseudomonas spp., Lactic Acid Bacteria, Yeasts, Brochothrix thermosphacta, Enterobacteriaceae), physicochemical (pH, TBA, color) and sensory (odor, taste) changes occurring in chicken samples. Microbial populations were reduced by 1-5 log cfu/g for a given sampling day depending on the specific treatment. The effect was more pronounced in the case of the combination of MAP (70% CO2/30% N-2) and the higher irradiation dose of 4 kGy. Of the chemical indicators of spoilage, TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA)/kg meat throughout the 25 day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by MAP. Irradiation resulted in a small increase of the parameter a*. Irradiation had a greater effect in extending the shelf life of chicken as compared to MAP. Sensory evaluation showed that the combination of irradiation at 4 kGy and MAP (70% CO2/30% N-2) resulted in the highest shelf-life extension by 12 days compared to the air packaged samples.
Περιγραφή
Λέξεις-κλειδιά
chicken meat, shelf-life extension, gamma irradiation, modified atmosphere packaging, poultry meat, ionizing-radiation, gamma-irradiation, foodborne pathogens, selective medium, turkey breast, essential oil, lactic-acid, fresh meat, quality
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000252540000030
http://www.springerlink.com/content/e3147h8652702423/fulltext.pdf
http://www.springerlink.com/content/e3147h8652702423/fulltext.pdf
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