Effect of Different Packaging Methods on the Quality and Storage Characteristics of Domestic Broiler Breast Meat during Cold Storage
2009
Yang, H.S., Gyeongsang National University, Jinju, Republic of Korea | Jeong, J.Y., Gyeongsang National University, Jinju, Republic of Korea | Choi, Y.H., Gyeongsang National University, Jinju, Republic of Korea | Joo, S.T., Gyeongsang National University, Jinju, Republic of Korea | Park, G.B., Gyeongsang National University, Jinju, Republic of Korea
The effects of different packaging methods such as aerobic, vacuum, and wrap packaging, on quality characteristics of fresh chicken breast meat during cold storage were investigated. The results show that crude fat content in aerobic packaging method was significantly (P less than 0.05) higher compared to the others, whereas moisture, protein and ash contents were not significantly different. pH in wrap packaging was increased with storage time and reached the highest values at 10 days. Both lightness and redness of the meat were increased with storage time, but lightness was significantly (P less than 0.05) higher in wrap packaging than in the others. Thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values were increased in all treatments at 10 days. VBN at 5 days were over 20 mg%, and TBA values at 10 days were between 0.82~1.05 mg malondialdehyde/kg meat. TBA showed significantly (P less than 0.05) lower in vacuum packaging compared to the other methods. Therefore, our results suggested that vacuum packaging decreases lipid oxidation of chicken breast meat, thereby enhancing the shelf life, compared to aerobic and wrap packaging methods.
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