FILM OXYGEN TRANSMISSION RATE EFFECTS ON GROUND CHICKEN MEAT QUALITY

被引：28

作者：

DAWSON, PL ^{[1
]}

HAN, IY ^{[1
]}

VOLLER, LM ^{[1
]}

CLARDY, CB ^{[1
]}

MARTINEZ, RM ^{[1
]}

ACTON, JC ^{[1
]}

机构：

[1] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29634

来源：

POULTRY SCIENCE | 1995年 / 74卷 / 08期

关键词：

GROUND CHICKEN; PACKAGING FILM; OXYGEN TRANSMISSION RATE; ODOR; COLOR;

D O I：

10.3382/ps.0741381

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Effects of the packaging film oxygen transmission rate (OTR) on the odor, color, aerobic plate count, and cooked volatile compounds in ground chicken leg meat were evaluated over a 14-d refrigerated storage (4 C) period. Freshly desinewed and ground chicken leg meat was packaged under minimal vacuum in five films of different OTR. Films ranged from 30 to 12,000 mL oxygen/m(2) per 24 h. Odor scores of meat in packages opened after 10 d were lower for the lowest OTR film than films with higher OTR. Aerobic plate counts increased at a faster rate in the higher OTR films, and cooked meat volatile profiles showed little variation due to OTR film type. Specific products will require different packaging to optimize shelf-life quality. For ground chicken leg meat, an intermediate OTR film is best to maintain a majority of the quality attributes during refrigerated storage.

引用

页码：1381 / 1387

页数：7

共 18 条

[1]

ACTON JC, 1994, PROTEIN FUNCTIONALIT, P361

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