Effects of the storage temperature on shelf-life of the chicken product.
1990
Kim Y.B. | Kim K.S. | Lee S.K. | Kim K.H. | Yoo I.J.
This study was carried out to establish shelf-life of the chicken product by examining the changes of physico-chemical and microbiological quality during storage at different temperature and period. Chicken product was stored at 4deg C, 10deg C, 25deg C and 30deg C for 32 days and its shelf-life was proved to by 2 days at 30deg C, 4 days at 25deg C and 30deg C days below 19deg C. There was no significant difference in pH and TBA value of the chicken product. VBN content and mesophile count were most proper as a quality indicator because they were at a lower level until 30 days storage. But gas formation rates and sensory evaluation scores were proper as a quality indicator to estimate the shelf-life of the chicken product during the storage at different temperatures because it was vacuum packaged. Q10 value of the chicken product was calculated as 3.99 by examining data of gas formation rates and sensory scores. Estimated shelf-life of chicken product by Q10 value was 1 day at 35deg C, 4 days at 25deg C, 16 days at 15deg C and 64 days at 5deg C respectively.
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