Effects of gamma radiation and vacuum packaging under controlled conditions to extend shelf-life of chicken ball
1993
Pitaya Adulyatham
Chicken ball is one of meat products which shelf-life is quite short. Chicken ball sampling from 15 market places in Bangkok were studied. Their average qualities including pH, acidity, TBA number and moisture content were 6.22, 0.63 percent, 3.21 mg of Malonaldehyde/kg and 62.63 percent, respectively and total viable count, psycophilic bacteria, anaerobic bacteria, lactic acid bacteria, and yeast and molds were 1.08*10*[7), 1.40*10*[7), 7.08*10*[6), 5.06*10*[6), 7.98*10*[5) cfu/g, respectively. Coliforms and S. aureaus were 0-1000 and 0-28 MPN/g and absent of Salmonella. Gamma radiation combined with controlled atmospheric was carried out on the vacuum of 600, 800 and 1000 mbar and irradiated doses were 1 to 5 kGy. The reduction of bacteria was found to be about 1 log cycle per kGy which no effect on sensory qualities. Study on shelf-life extension was conducted using chicken ball packed at 600 mbar vacuum and irradiated at the doses of 0, 3 and 4 kGy and stored at 4 and 10 deg C. The non-irradiated samples stored at 4 and 10 deg c were found to have bacteria increase to the level of 10 *[6) cfu/g in 7 and 4 days while the irradiated samples were stored longer than 25 days which were not accepted by the panelists after 28 and 22 days of storage. Results of consumer test showed that 65 percent accepted, 30 percent uncertainly and 4 percent unaccepted the irradiated chicken ball. For purchase intention 12 percent will purchase, 62 percent uncertainly and 26 percent will not purchase.
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