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Effect of Gas Mixture Ratio of Modified Atmosphere Packaging on Quality of Chicken Breast
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 Title & Authors
Effect of Gas Mixture Ratio of Modified Atmosphere Packaging on Quality of Chicken Breast
Chae, Hyun-Seok; Na, Jae-Cheon; Choi, Hee-Cheol; Kim, Min-Ji; Bang, Han-Tae; Kang, Hwan-Ku; Kim, Dong-Wook; Suh, Ok-Seok; Ham, Jun-Sang; Jang, Ae-Ra;
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 Abstract
The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of and to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of and were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% and 20% was lower than that of the control on day 1 (p<0.05). The lightness () of the breast increased with increasing during storage (p<0.05), whereas no difference was found for redness () and yellowness (). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher levels. Furthermore, lipid oxidation of the chicken breast packed with decreased with increasing level, and 40% significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by level. Coliforms of chicken breast were reduced in the 40% level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% did not collapse. These results suggest that 40% and 60% were the optimal conditions for packaging chicken breasts during cold storage.
 Keywords
chicken breast;packaging;;;storage;quality;
 Language
Korean
 Cited by
1.
포장방법에 따른 국산 대두(Baektae)와 연해주 대두(Bazaz) 분말의 저장 중 산패도 변화,엄주태;이윤주;이수복;김종대;이옥환;윤원병;

산업식품공학, 2012. vol.16. 3, pp.207-213
2.
차아염소산나트륨 세척 및 진공 포장이 노계 가슴육의 냉장 저장 중 미생물학적 및 이화학적 품질에 미치는 영향,나재천;김선효;정사무엘;이수기;강환구;최희철;조철훈;

한국가금학회지, 2013. vol.40. 4, pp.327-336 crossref(new window)
1.
The Effect of Washing of Carcasses with Sodium Hypochlorite Solution and Vacuum Packaging on the Microbiological and Physiochemical Quality of the Breast Meat from Old Hen during Storage at 4℃, Korean Journal of Poultry Science, 2013, 40, 4, 327  crossref(new windwow)
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