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Quality Characteristics of Retorted Chicken Breast Products Packaged in a Multilayer Barrier Tray During Chilled Storage
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 Title & Authors
Quality Characteristics of Retorted Chicken Breast Products Packaged in a Multilayer Barrier Tray During Chilled Storage
Jang, Dong-Hyun; Lee, Keun-Taik;
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 Abstract
Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at . Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE , , and values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter and values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at .
 Keywords
Chicken breast;retort;storage quality;
 Language
Korean
 Cited by
1.
F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성,이진환;이진호;이근택;

한국식품저장유통학회지, 2014. vol.21. 4, pp.491-499 crossref(new window)
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Physicochemical and sensory characteristics of Samgyetang retorted at different F0values during storage at room temperature, Korean Journal of Food Preservation, 2014, 21, 4, 491  crossref(new windwow)
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