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CHANGES IN SOME BIOCHEMICAL AND PHYSICAL CHARACTERISTICS OF DUCK MEAT KEPT UNDER DEEP-CHILLED STORAGE.

Author(s) : MATYNIAK J., ZIOLECKI J.

Type of article: Article

Summary

EVISCERATED IMMERSION-CHILLED DUCK CARCASSES PACKED IN HEAT-SHRUNK OXYGEN-IMPERMEABLE BAGS AND PLACED IN AN AIR-BLAST FREEZER AT -35 DEG C FOR 18 MIN, TO REACH -0.5 TO -1 DEG C, WERE SUBSEQUENTLY STORED AT -1 DEG C FOR 15 DAYS. AFTER STORAGE FOR 6, 12 AND 24 H, AND 2, 4, 6, 10 AND 15 DAYS, THE PH DECREASED FROM 6.6 AND 6.8 30 MIN POSTMORTEM TO 5.8 AND 6.0 AFTER 24 H AND REACHED 6.3 AND 6.4 ON THE 15TH DAY OF STORAGE. EXPRESSIBLE WATER CONTENT WAS 25.8% INITIALLY, REACHED ITS MAXIMUM (39.8%) ON THE 4TH DAY AND DECLINED TO 33.1% ON THE 15TH DAY. COOKING LOSS VARIED FROM 40.9% AFTER PROCESSING TO 43.4% ON THE 2ND DAY AND DECREASED TO 41.9% AFTER 15 DAYS. TENDERNESS INCREASED GRADUALLY FROM THE 2ND TO 15TH DAY. HYPOXANTHINE, CREATINE AND CREATININE INCREASED BY THE END OF THE STORAGE AND THEIR MAXIMUM CONTENT WAS NOTED BETWEEN THE 2ND AND 4TH DAY. SENSORY EVALUATION REVEALED NO OFF-ODOUR DURING 15 DAYS AT 272 K IN THE BAGS.

Details

  • Original title: CHANGES IN SOME BIOCHEMICAL AND PHYSICAL CHARACTERISTICS OF DUCK MEAT KEPT UNDER DEEP-CHILLED STORAGE.
  • Record ID : 1984-0192
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 4
  • Publication date: 1983/04
  • Document available for consultation in the library of the IIR headquarters only.

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