Influence of Modified Atmosphere Packaging on Freshness Parameters of Organic Chicken Meat - Short Communication
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875511" target="_blank" >RIV/62157124:16270/17:43875511 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/225041.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/225041.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/32/2017-CJFS" target="_blank" >10.17221/32/2017-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Influence of Modified Atmosphere Packaging on Freshness Parameters of Organic Chicken Meat - Short Communication
Original language description
The effect of modified atmosphere packaging (MAP1 80% O-2/20% CO2 and MAP2 70% N-2/30% CO2) on the selected parameters (ammonia, thiobarbituric acid reactive substances /TBARS/) and antioxidant capacity in chilled meat (2 +/- 2 degrees C) of organic chickens (breast and thigh) was evaluated. Control samples were packaged using a polyolefin film. The experiment was conducted on day 2 and repeated on day 7, 10, and 14 of storage. TBARS of samples in MAP1 were higher than in samples stored in MAP2. Ammonia in meat in MAP2 was constant during storage. In general, the DPPH inhibition percentage of meat in MAP1 was lower than that in meat in MAP2. Results of the present study indicated that MAP2 could be preferable for the packaging of organic chicken meat.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
35
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
3
Pages from-to
466-468
UT code for WoS article
000417013700013
EID of the result in the Scopus database
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