INTERNAL TEMPERATURE AND PACKAGING SYSTEM AFFECT STABILITY OF COOKED CHICKEN LEG PATTIES DURING REFRIGERATED STORAGE

被引：11

作者：

ANG, CYW ^{[1
]}

HUANG, YW ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 02期

关键词：

CHICKEN MEAT; HEADSPACE VOLATILES; TBARS; PACKAGING; PLATE COUNT;

D O I：

10.1111/j.1365-2621.1993.tb04252.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Internal end-point temperature (EPT), packaging system and storage time affected chemical stability and microbiological quality of chicken meat. Patties of broiler leg muscle were heated to EPT of 60, 65, 70, 75, 80 or 85-degree-C, packaged in polyethylene bags or vacuum skin packs and stored at 4-degrees-C up to 14 days. Microbial total plate counts were less than 10 colony forming units/g at EPT 70-degrees-C; with negligible growth during 7 days storage. EPT and packaging method did not affect initial thiobarbituric acid reactive substances (TBARS) but higher EPT accelerated the increases in TBARS values upon storage. Several volatiles including hexanal and pentanal increased with EPT and storage time.

引用

页码：265 / &

共 27 条

[1]

ANG C Y W, 1989, Poultry Science, V68, P5

[2] EVALUATIONS OF WARMED-OVER FLAVOR DURING CHILL STORAGE OF COOKED BROILER BREAST, THIGH AND SKIN BY CHEMICAL, INSTRUMENTAL AND SENSORY METHODS [J].