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http://dx.doi.org/10.5851/kosfa.2011.31.1.100

Effect of Gas Mixture Ratio of Modified Atmosphere Packaging on Quality of Chicken Breast  

Chae, Hyun-Seok (National Institute of Animal Science, RDA)
Na, Jae-Cheon (National Institute of Animal Science, RDA)
Choi, Hee-Cheol (National Institute of Animal Science, RDA)
Kim, Min-Ji (National Institute of Animal Science, RDA)
Bang, Han-Tae (National Institute of Animal Science, RDA)
Kang, Hwan-Ku (National Institute of Animal Science, RDA)
Kim, Dong-Wook (National Institute of Animal Science, RDA)
Suh, Ok-Seok (National Institute of Animal Science, RDA)
Ham, Jun-Sang (National Institute of Animal Science, RDA)
Jang, Ae-Ra (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.31, no.1, 2011 , pp. 100-106 More about this Journal
Abstract
The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p<0.05). The lightness ($L^*$) of the breast increased with increasing $CO_2$ during storage (p<0.05), whereas no difference was found for redness ($a^*$) and yellowness ($b^*$). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher $CO_2$ levels. Furthermore, lipid oxidation of the chicken breast packed with $CO_2$ decreased with increasing $CO_2$ level, and 40% $CO_2$ significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% $CO_2$ during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by $CO_2$ level. Coliforms of chicken breast were reduced in the 40% $CO_2$ level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% $CO_2$ did not collapse. These results suggest that 40% $CO_2$ and 60% $N_2$ were the optimal conditions for packaging chicken breasts during cold storage.
Keywords
chicken breast; packaging; $CO_2$; $N_2$; storage; quality;
Citations & Related Records
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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