Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat

Ferdaous Zouaghi; Maria J. Cantalejo

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Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat

机译：气调包装对臭氧化冻干鸡肉品质的影响研究

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The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) conditions on the physicochemical and sensory properties of ozonated freeze-dried chicken meat stored at 21 ± 1 ℃ for 28 days. To this end, 14 MAP treatments were performed to obtain the most suitable packaging atmosphere. High concentrations of O_2 in MAP promoted loss of redness and increased the pH values. Moreover, when the concentration of CO_2 in MAP was more than 40%, high values of textural parameters and low scores of sensory hardness and chewiness were achieved. The 20%CO_2/80%N_2 gas combination was found to be the most effective treatment for best maintaining the physicochemical and sensory quality of ozonated dried chicken samples similar to that of raw meat.

机译：这项研究的目的是评估不同的气调包装条件对21±1℃储存28天的臭氧化冷冻干燥鸡肉的理化和感官特性的影响。为此，进行了14次MAP处理以获得最合适的包装气氛。 MAP中高浓度的O_2促进了发红的丧失并增加了pH值。此外，当MAP中的CO_2浓度超过40％时，质地参数值较高，感官硬度和咀嚼性得分较低。发现20％CO_2 / 80％N_2气体组合是最有效地维持与生肉相似的臭氧化干鸡肉样品的理化和感官质量的最有效方法。

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来源
《Meat Science》 |2016年第9期|123-131|共9页
作者
Ferdaous Zouaghi; Maria J. Cantalejo;
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作者单位

Public University of Navarre, Department of Food Technology, School of Agriculture Engineering, Campus de Arrosadia, E-31006 Pamplona, Navarre, Spain;

Public University of Navarre, Department of Food Technology, School of Agriculture Engineering, Campus de Arrosadia, E-31006 Pamplona, Navarre, Spain;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
Chicken meat; Freeze-drying; Modified atmosphere packaging (MAP); Ozone; Quality;

机译：鸡肉;冷冻干燥;气调包装（MAP）;臭氧;质量;

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Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat

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