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Hyo-on CA storage of chicken meat: case of addition of sodium chloride.

Author(s) : IYOKI S., FUSHIE K., UEMURA T.

Summary

This paper focuses on the freezing point of chicken meat when sodium chloride is added. The chicken meat was stored using the Hyo-on CA storage (controlled freezing point and controlled atmosphere storage) method by introducing carbon dioxide. Then changes in the quality of chicken meat sored by the Hyo-on storage (at -1 or -3 °C) method or by the partial freezing storage (at -3°C) method were monitored. Based on the measurement data thus obtained, the chicken meat quality was evaluated depending on freshness (taste), smell, lipids, meat colour, microbial proliferation, etc. thus performing total evaluation. As a result, the storage temperature related to every storage factor and contributed in particular to the maintenance of freshness (taste) and the prevention of bacterial proliferation. Addition of sodium chloride was effective in preventing oxidation and bacterial proliferation, while introduction of carbon dioxide was effective in inhibiting pH value increase and preventing bacterial proliferation. It was found that the surface colour of chicken meat turned into red in atmospheric storage, into pale beige in CA storage and into unnatural yellowish white after adding sodium salt.

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Details

  • Original title: Hyo-on CA storage of chicken meat: case of addition of sodium chloride.
  • Record ID : 2004-2358
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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