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EFFECTS OF CARBON DIOXIDE AND NITROGEN ATMOSPHERES ON THE QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT DURING FROZEN AND NON-FROZEN STORAGE.

Author(s) : JURDI D., MAST M. G., MACNEIL J. H.

Type of article: Article

Summary

THE EFFECTS OF DIFFERENT STORAGE ATMOSPHERES (100% CO2, 30% CO2, N2 OR AIR) ON SEVERAL CHARACTERISTICS OF HIGH-FAT AND LOW-FAT MECHANICALLY DEBONED CHICKEN MEAT (MDCM) WERE INVESTIGATED. SAMPLES WERE STORED AT 278 K (5 C) FOR UP TO10 DAYS OR AT 253 K (-20 C) FOR 2 MONTHS. THE USE OF 100% CO2 REPRESSED THE TOTAL AEROBIC BACTERIAL NUMBERS OF MDCM WHEN HELD AT 278 K. NUMBERS OF ANAEROBIC ORGANISMS WERE REDUCED FOR ONLY THE HIGH-FAT MDCM STORED AT 278 K. TBA VALUES OF HIGH-FAT MDCM STORED UNDER N2 AT 278 K AND 253 K WERE LOWER THAN THOSE OF ALL OTHER TREATMENTS. STORAGE UNDER CO2 ENRICHED ATMOSPHERES CAUSED SIGNIFICANT DECREASES IN PH. HOWEVER, THIS EFFECT WAS NOT APPARENT AFTER PROLONGED STORAGE. PERCENT METMYOGLOBIN IN HIGH-FAT MDCM INCREASED WITH STORAGE TIME AT 253 K. SAMPLES FROZEN IMMEDIATELY AFTER TREATMENT WITH THE VARIOUS GASES HAD BETTER KEEPING QUALITY THAN THOSE HELD FOR 3 DAYS AT 278 K.

Details

  • Original title: EFFECTS OF CARBON DIOXIDE AND NITROGEN ATMOSPHERES ON THE QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT DURING FROZEN AND NON-FROZEN STORAGE.
  • Record ID : 1981-0164
  • Languages: English
  • Publication date: 1980/05
  • Source: Source: J. Food Sci.
    vol. 45; n. 3; 641-644; 666; 8 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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