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http://dx.doi.org/10.3746/jkfn.2006.35.6.761

Use of Freshness Indicator for Determination of Freshness and Quality Change of Chicken during Storage  

Shin, Hee-Young (Dept. of Food Science & Technology, Chungnam National University)
Ku, Kyoung-Ju (Dept. of Food Science & Technology, Chungnam National University)
Park, Sang-Kyu (Gwangju Institute of Science and Technology)
Song, Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.6, 2006 , pp. 761-767 More about this Journal
Abstract
To determine freshness and quality change of chicken products during storage, we manufactured freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. All chicken products (drum, wing, thigh) had a change in color of freshness indicator after storage of 3 days at $4^{\circ}C$, indicating poor quality at the time. VBN, TBARS values, and total bacterial counts reached the decay point at the time of color change of freshness indicator attached to the surface of chicken samples. The sensory evaluation also indicated sample was not acceptable by off-odor at day 4 of storage. According to electronic nose analysis to examine off-odor, there were significant differences in terms of principal component analysis values among chicken samples of day 0, day 3, and day 5 of storage. These results suggest that freshness indicator should be useful in determining expiration date of chicken products during marketing by indicating the microbial safety as well as physicochemical and sensory change.
Keywords
freshness indicator; chicken; storage; freshness; quality;
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Times Cited By KSCI : 4  (Citation Analysis)
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