Browse > Article

Effects of Packaging Methods on the Shelf Life of Selenium-Supplemented Chicken Meat during Refrigerated Storage  

Rhee, Min-Suk (Division of Food Science, College of Life and Environmental Sciences, Korea University)
Ryu, Youn-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University)
Kim, Byoung-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University)
Publication Information
Food Science and Biotechnology / v.15, no.3, 2006 , pp. 431-436 More about this Journal
Abstract
Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with ${\alpha}$-tocopherol or ${\alpha}$-tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.
Keywords
color stability; lipid oxidation; packaging methods; selenium;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 4  (Related Records In Web of Science)
연도 인용수 순위
1 Jeremiah LE. Packaging alternatives to deliver fresh meats using short- or long-term distribution. Food Res. Int. 34: 749-772 (2001)   DOI   ScienceOn
2 Smolander M, Alakomi HL, Ritvanen T, Vainionpaa J, Ahvenainen R. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions. A. Time-temperature indicators as quality-indicating tools. Food Control 15: 217-229 (2004)   DOI   ScienceOn
3 Moksnes K, Norheim G. Selenium concentrations in tissues and eggs of growing and laying chickens fed sodium selenite at different levels. Acta Vet. Scand. 23: 368-379 (1982)
4 Cannon JE, Mergan MB, Schmidt GR, Tatum JD, Sofos JN, Smith GC, Delmore RJ, Williams SN. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J. Anim. Sci. 74: 98-105 (1996)   DOI
5 Wang FS, Jiang YN, Lin CW. Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging. Meat Sci. 40: 93-101 (1995)   DOI   ScienceOn
6 Min B, Ahn DU. Mechanism of lipid peroxidation in meat and meat products. Food Sci. Biotechnol. 14: 152-163 (2005)
7 Avanzo JL, Mendonca CX, Pugine SM, Cesar MC. Effect of vitamin E and selenium on resistance to oxidative stress in chicken superficial pectoralis muscle. Comp. Biochem. Physiol. 129: 163-173 (2001)   DOI   ScienceOn
8 Echevarria MG, Henry PR. Ammerman CB, Rao PV, Miles RD. Estimation of the relative bioavailability of inorganic selenium sources for poultry. 1. Effect of time and high dietary selenium on tissue selenium uptake. Poultry Sci. 67: 1295-1301 (1988)   DOI   ScienceOn
9 Chan KM, Decker EA. Endogenous skeletal muscle antioxidants. Crit. Rev. Food Sci. 34: 403-426 (1994)   DOI   ScienceOn
10 Guo Y, Tang Q, Yuan J, Jiang Z. Effects of supplementation with vitamin E on the performance and the tissue peroxidation of broiler chicks and the stability of thigh meat against oxidative deterioration. Anim. Feed Sci. Technol. 89: 165-173 (2001)   DOI   ScienceOn
11 Jayas OS, Jeyamkondan S. PH-Postharvest technology: Modified atmosphere storage of grains, meats, fruits, and vegetables. Bioproc. Biosyst. Eng. 82: 235-251 (2002)   DOI   ScienceOn
12 Bentley DS, Reagan JO, Miller MF. Effects of gas atmosphere, storage temperature and storage time on the shelf-life and sensory attributes of vacuum packaged ground beef patties. J. Food Sci. 54: 284-286 (1989)   DOI
13 Kim YJ, Chang YH, Jeong JH. Changes of cholesterol and selenium levels, and fatty acid composition in broiler meat fed with garlic powder. Food Sci. Biotechnol. 14: 207-211 (2005)
14 Gatellier P, Hamelin C, Durand Y, Renerre M. Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef. Meat Sci. 59: 133-140 (2001)   DOI   ScienceOn
15 Ahn DU, Wolfe FH, Sim JS. Dietary ${\alpha}$-linolenic acid and mixed tocopherols, and packaging influences on lipid stability in broiler chicken breast and leg muscle. J. Food Sci. 60: 1013-1018 (1995)   DOI   ScienceOn
16 Church N. Developments in modified-atmosphere packaging and related technologies. Trends Food Sci. Technol. 5: 345-352 (1994)   DOI   ScienceOn
17 Rokka M, Ferola S, Smolander M, Alakomi HL, Ahvenainen R. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: B. Biogenin amines as quality-indicating metabolites. Food Control 15: 601-607 (2004)   DOI   ScienceOn
18 Gimenez B, Roncales P, Beltran JA. Modified atmosphere packaging of filleted rainbow trout. J. Sci. Food Agric. 82: 1154-1159 (2002)   DOI   ScienceOn
19 Krzywicki K. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3: 1-10 (1979)   DOI   ScienceOn
20 Wilson BR, Pearson AM, Shorland FB. Effect of total lipids and phospholipids on warmed over flavor in red and white meat from several species as measured by thiobarbituric acid analysis. J. Agric. Food Chem. 24: 7-11 (1976)   DOI
21 Combs Jr. GF. Influences of dietary vitamin E and selenium on the oxidant defense system of the chick. Poultry Sci. 60: 2098-2105 (1981)   DOI   ScienceOn
22 Smiddy M, Papkovskaia N, Papkovsky DB, Kerry JP. Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation. Food Res. Int. 35: 577-584 (2002)   DOI   ScienceOn
23 Salih AM, Smith DM, Price JF, Dawson LE. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Sci. 66: 1483-1488 (1987)   DOI   ScienceOn