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Oxidative stabilty of chicken meat at different oxygen concentrations in the packaging unitPolak, Tomaž, 1975- ...The aim of this study was to preserve the quality and prevent the colour, lipid and protein oxidation in chicken breast fillet (pectoralis major muscle) during storage. For this purpose, modified ... atmospheres (MA) with four different gas mixtures (vol. %) of oxygen (O2 ), carbon dioxide (CO2 ) and nitrogen (N2 ) were used: oxygen free (0: 20: 80), low (20: 20: 60), medium (40: 20: 40), and high oxygen MA (70: 20: 10). After 9 days of storage in a refrigerator at 2 ± 1 °C, pH was measured, colour was evaluated instrumentally and sensorially, the basic chemical composition, thiobarbituric acid reactive substances (TBARs), and protein carbonyl content of raw chicken breast were determined. After thermal treatment (82 °C, 1 hour, sous-vide) of the breast fillet, the sensory characteristics of odour and aroma were evaluated, and the texture (Warner-Bratzler shear force) was measured instrumentally. The composition of the gas mixture affected all oxidation dependent parameters: (i) colour: L* and b* values were the highest under all MA with oxygen, and the a* value under MA without, medium and high-oxygen, (ii) lipids: the TBARs increased significantly under high oxygen MA after 7 days of storage (below the sensory thresholds value for rancidity), (iii) proteins: protein carbonyl content was the highest under medium and high oxygen MA, and (iv) sensory properties: colour oxidation and intensity of odd aromas under all MA with oxygen, as well as odour and aroma of stale in oxygen-free MA were increased. For chicken breast the most suitable is packaging under modified atmosphere without O2 , because the oxidation rate of colour, lipids and proteins during storage was the lowest.Source: Meso : prvi hrvatski časopis o mesu. - ISSN 1332-0025 (Vol. 24, no. 3, May/Jun. 2022, str. 249-260)Type of material - article, component partPublish date - 2022Language - englishCOBISS.SI-ID - 111769859
Author
Polak, Tomaž, 1975- |
Lušnic Polak, Mateja |
Zahija, Iva |
Japelj, Katja, živilka |
Kuhar, Mojca, živilka |
Golob, Eva, živilka |
Demšar, Lea, 1963-
Topics
piščančje meso |
skladiščenje |
sestava plinov |
oksidacijski produkti lipidov |
proteinski karbonili |
chicken meat |
storing |
gas composition |
lipids oxidation products |
protein carbonyls
source: Meso : prvi hrvatski časopis o mesu. - ISSN 1332-0025 (Vol. 24, no. 3, May/Jun. 2022, str. 249-260)
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Polak, Tomaž, 1975- | 20349 |
Lušnic Polak, Mateja | 31916 |
Zahija, Iva | 39995 |
Japelj, Katja, živilka | 39996 |
Kuhar, Mojca, živilka | 55366 |
Golob, Eva, živilka | |
Demšar, Lea, 1963- | 07783 |
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