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EFFECTS OF INERT GAS AND VACUUM PACKAGING ON STORAGE STABILITY OF MECHANICALLY DEBONED POULTRY MEATS.

Author(s) : JANTAWAT P., DAWSON L. E.

Type of article: Article

Summary

MECHANICALLY DEBONED CHICKEN AND TURKEY MEATS WERE INDIVIDUALLY MIXED UNDER INERT ATMOSPHERES, PACKAGED WITH NITROGEN OR CO2 GASES OR UNDER VACUUM, AND FROZEN AT 255 K (-18 C), AFTER PACKAGING OR AFTER HOLDING FOR 72 HR AT 277 K (4 C). AFTER STORAGE SAMPLES WERE EVALUATED FOR RANCIDITY BY FOLLOWING THE DECREASE IN POLYUNSATURATED FATTY ACIDS AND THE DEVELOPMENT OF 2-THIOBARBITURIC ACID (TBA) REACTIVE SUBSTANCES. VACUUM AND N2 PACKAGED SAMPLES FROM MOST TREATMENTS GAVE SIGNIFICANTLY HIGHER UNSATURATION RATIOS AND LOWER TBA NUMBERS THAN CO2 PACKAGED SAMPLES. THEY SHOWED SIMILAR DEVELOPMENT OF TBA REACTIVE SUBSTANCES. HIGH CORRELATION COEFFICIENTS BETWEEN PHOSPHOLIPID UNSATURATION RATIO AND TBA NUMBERS WERE FOUND FOR MOST OF THE TREATED SAMPLES DURING FROZEN STORAGE.

Details

  • Original title: EFFECTS OF INERT GAS AND VACUUM PACKAGING ON STORAGE STABILITY OF MECHANICALLY DEBONED POULTRY MEATS.
  • Record ID : 1981-0160
  • Languages: English
  • Publication date: 1980/05
  • Source: Source: Poult. Sci.
    vol. 59; n. 5; 1053-1058; 1 fig.; 4 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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