SHELF-LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATE

被引：37

作者：

CUNNINGHAM, FE

机构：

[1] Dept of Animal Sciences & Industry, Kansas State University, Manhattan, Kansas

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08522.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fresh, broiler parts were dipped 30 or 60 set in solutions of potassium sorbate. Drumsticks were stored at refrigerator temperature and evaluated daily for off‐odor development and total counts. Thighs and breasts were baked to internal breast temperature of 85°C cooled, then evaluated for shear press values, moisture retention, and sensory properties. Drumsticks dipped in potassium sorbate developed off‐odors later than the controls. Those parts dipped in 10% potassium sorbate had a 20‐day shelf‐life at 4°C, based on off‐odor development and time for total counts to reach 10′. Parts dipped in potassium sorbate for 30 set, drained, then baked had similar Shear Press (tenderness) and Carver Press (moisture retention) values regardless of the sorbate concentration used. Taste panel members could not distinguish between those parts dipped in 5 or 10% potassium sorbate and those parts dipped in distilled water. Sensory evaluations were significantly lower for those parts dipped in 15% potassium sorbate solutions for 1 mm. Parts dipped in 5 or 10% solutions for 1 mm were indistinguishable from the controls. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：863 / 864

页数：2

共 15 条

[1] Anderson V.L., 1974, DESIGN EXPT REALISTI, DOI DOI 10.1201/9781315141039
[2] CHARACTERISTICS OF MICROORGANISMS ASSOCIATED WITH HOT-PACKAGED, WASHED AND IMMERSION CHILLED BROILERS
ARAFA, AS
CHEN, TC
[J]. POULTRY SCIENCE, 1977, 56 (03) : 918 - 923
[3] BOGGS MM, 1949, ADV FOOD RES, V2, P219
[4] REVIEW OF MICROBIOLOGICAL ASPECTS OF POULTRY PROCESSING
BRUNE, HE
CUNNINGHAM, FE
[J]. WORLDS POULTRY SCIENCE JOURNAL, 1971, 27 (03) : 223 - +
[5] GORESLINE HE, 1959, FOOD TECHNOL-CHICAGO, V13, P241
[6] FOODBORNE DISEASE OUTBREAKS TRACED TO POULTRY, UNITED-STATES, 1966-1974
HORWITZ, MA
GANGAROSA, EJ
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (12): : 859 - 863
[7] KALOYEREAS S, 1961, FOOD TECHNOL-CHICAGO, V15, P361
[8] INACTIVATION OF SALMONELLA-TYPHIMURIUM BY SORBIC ACID
PARK, HS
MARTH, EH
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (09): : 532 - &
[9] SURVIVAL OF SALMONELLA-TYPHIMURIUM IN COLD-PACK CHEESE FOOD DURING REFRIGERATED STORAGE
PARK, HS
MARTH, EH
OLSON, NF
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1970, 33 (09): : 383 - +
[10] PERRY G. A., 1964, FOOD TECHNOL, V18, P101

← 1 2 →