Shelf-life extension of precooked chicken fillets by modified atmosphere packaging | การยืดอายุการเก็บรักษาสันในไก่ปรุงสุกโดยใช้การบรรจุภายใต้สภาวะบรรยากาศดัดแปร
2008
Punchira Vongsawasdi(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Dept. of Microbiology) E-mail:[email protected] | Aporn Wongwicharn(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Dept. of Microbiology) | Nongpanga Khunajakr(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Dept. of Microbiology) | Niporn Dejsuk(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Dept. of Microbiology)
Objective of this study was to determine the effect of modified atmosphere packaging (MAP) on qualities and shelf-life of chilled precooked chicken fillets. Precooked chicken fillets were packed in air (control) and under MAP conditions (20 percent CO2+80 percent N2, M1, 40 percent CO2+60 percent N2, M2, 60 percent CO2+40 percent N2, M3). All treatments were stored under refrigeration at 4+-1 deg C. The results indicated that MAP conditions and storage time had no effects on water activity, moisture content, pH and surface color of all samples (P GT= 0.05). The precooked samples kept under MAP conditions showed significantly lower thiobarbituric acid (TBA) value as compared to the control sample (P LT 0.05). MAP was effective for inhibiting growth of total viable counts (TVC), lactic acid bacteria (LAB), Pseudomonas sp., and yeasts and molds. The higher CO2 concentration, the higher inhibition of microbial records. Counts of E. coli and coliform were less than 2 log cfu/g whereas no Salmonella sp. and Listeria monocytogenes was detected in all chicken samples, irrespectively of the packaging conditions throughout the storage period. Sensory analysis revealed that the precooked products were better preserved under MAP conditions. Physicochemical, microbiological and sensorial data indicated that the shelf-life of aerobically packaged precooked chicken fillets was around 5 days. MAP could extend product shelf-life to 35 days under M1 and at least 65 days under M2 and M3.
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