Effect of modified atmosphere packaging on the selected physical and chemical parameters in organic chicken meat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874264" target="_blank" >RIV/62157124:16270/16:43874264 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of modified atmosphere packaging on the selected physical and chemical parameters in organic chicken meat

Popis výsledku v původním jazyce

The aim was to evaluate the effect of modified atmosphere packaging (MAP) on the selected physical and chemicals parameters in chilled muscle tissue of organic chickens. 48 samples (half carcasses of chickens) were obtained from organic production farm and stored at a temperature of 2 +- 2oC. 24 Samples were experimentally packaged in MAP (70% N2/30% CO2) and 24 samples were packaged by polyolefin foil (control, AIR). Measurement of gases in MAP, pH value, ammonia content and thiobarbituric acid reactive substances content (TBARS) in samples was conducted at the 2nd, 7th, 10th and 14th day of storage. The percentage of CO2 in MAP decreased at the 7th day of storage. pH value of thigh meat at the 7th day of storage in MAP decreased significantly (p<0.05) while in AIR increased. The amount of ammonia in control samples (AIR) significantly elevated at the 10th day and 14th day of storage contrary to MAP. TBARS values were observed without statistical differences between MAP and AIR samples during storage period. According to these results, MAP had positive effect on freshness of organic chicken meat during storage period in compared with samples in AIR atmosphere.

Název v anglickém jazyce

Effect of modified atmosphere packaging on the selected physical and chemical parameters in organic chicken meat

Popis výsledku anglicky

The aim was to evaluate the effect of modified atmosphere packaging (MAP) on the selected physical and chemicals parameters in chilled muscle tissue of organic chickens. 48 samples (half carcasses of chickens) were obtained from organic production farm and stored at a temperature of 2 +- 2oC. 24 Samples were experimentally packaged in MAP (70% N2/30% CO2) and 24 samples were packaged by polyolefin foil (control, AIR). Measurement of gases in MAP, pH value, ammonia content and thiobarbituric acid reactive substances content (TBARS) in samples was conducted at the 2nd, 7th, 10th and 14th day of storage. The percentage of CO2 in MAP decreased at the 7th day of storage. pH value of thigh meat at the 7th day of storage in MAP decreased significantly (p<0.05) while in AIR increased. The amount of ammonia in control samples (AIR) significantly elevated at the 10th day and 14th day of storage contrary to MAP. TBARS values were observed without statistical differences between MAP and AIR samples during storage period. According to these results, MAP had positive effect on freshness of organic chicken meat during storage period in compared with samples in AIR atmosphere.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Zborník publikácií zo XVIII. ročníka odbornej konferencie s medzinárodnou účasťou Manažment bezpečnosti a kvality potravinárskych výrobkov

ISBN

978-80-89385-39-3

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

45-50

Název nakladatele

ELSEWA, s.r.o.

Místo vydání

Košice

Místo konání akce

Stará Lesná

Datum konání akce

26. 10. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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