Rinse treatment and oxygen barrier properties of films for improving quality retention in vacuum-skin packaged fresh chicken

Kartika S., Candogan K., Grimes L., Acton J.

JOURNAL OF FOOD SCIENCE, cilt.68, sa.5, ss.1762-1765, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 68 Sayı: 5
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1111/j.1365-2621.2003.tb12325.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1762-1765
  • Anahtar Kelimeler: chicken, packaging, quality, color, rinses, bacteria counts, WATER-HOLDING CAPACITY, MODIFIED ATMOSPHERE, SODIUM-CHLORIDE, POULTRY MEAT, SHELF-LIFE, BREAST, COLOR, STORAGE, MUSCLE, TEMPERATURE
  • Ankara Üniversitesi Adresli: Evet

Özet

Fresh chicken drumsticks rinsed with water or salt solution (28% NaCl) were vacuum-skin packaged in films differing in oxygen transmission rate (OTR) (< 10, 3000, greater than or equal to 7000 cm(3)/m(2) /24 h). Salt rinsing decreased surface lightness (CIE L*). Higher OTR films maintained surface redness (CIE a*) better than oxygen barrier film. Neither rinse nor film. OTR had any effect on yellowness (CIE b*). Salt rinsing drumsticks also reduced drip loss. Counts of aerobic and coliform bacteria increased during storage for product in all films. Within each film, salt-rinsed drumsticks had lower counts at 3 and 6 d of storage (through 12 d) for total aerobic and coliform bacteria, respectively. Product in low OTR (barrier) film generally had lower bacteria counts than product in higher OTR films.