Effect of high-oxygen MAP on the pH value and ammonia content in organic chicken meat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874651" target="_blank" >RIV/62157124:16270/16:43874651 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of high-oxygen MAP on the pH value and ammonia content in organic chicken meat

Popis výsledku v původním jazyce

The aim of this study is evaluation the effect of high-oxygen MAP obverse air atmosphere packaging on pH and ammonia content in breast and thigh (muscle without skin) of chicken from organic production system. In the total 48 samples (halfcarcasses of fresh chicken) has been obtained from organic production farm of broilers and storage at 2 +- 2oC. Half of samples (24) was been packaged with MAP (80% O2/20% CO2) and 24 samples with air atmosphere. Measurement of gases mixture in MAP as well as pH value and ammonia content in the breast and thigh of organic chicken has been conducted at 2, 7, 10 and 14 day of storage. The percentage of O2 in MAP decreased significantly (P < 0.05) at 7 day to the end period of storage, whereas the amount of CO2 increased significantly (P < 0.05) from 2 day (16.43%) to 14 day (21.59%) ofstorage. The pH values of breast and thigh in MAP remained without any significant differences (P > 0.05) during storage period. The amount of ammonia in the breast and thigh of organic chicken which aerobically packaged was significantly higher than MAP at 10 day and 14 day of storage. According to the result of present study the MAP had positive effect on the production of ammonia in organic chicken meat during storage in compared with aerobically packaged.

Název v anglickém jazyce

Effect of high-oxygen MAP on the pH value and ammonia content in organic chicken meat

Popis výsledku anglicky

The aim of this study is evaluation the effect of high-oxygen MAP obverse air atmosphere packaging on pH and ammonia content in breast and thigh (muscle without skin) of chicken from organic production system. In the total 48 samples (halfcarcasses of fresh chicken) has been obtained from organic production farm of broilers and storage at 2 +- 2oC. Half of samples (24) was been packaged with MAP (80% O2/20% CO2) and 24 samples with air atmosphere. Measurement of gases mixture in MAP as well as pH value and ammonia content in the breast and thigh of organic chicken has been conducted at 2, 7, 10 and 14 day of storage. The percentage of O2 in MAP decreased significantly (P < 0.05) at 7 day to the end period of storage, whereas the amount of CO2 increased significantly (P < 0.05) from 2 day (16.43%) to 14 day (21.59%) ofstorage. The pH values of breast and thigh in MAP remained without any significant differences (P > 0.05) during storage period. The amount of ammonia in the breast and thigh of organic chicken which aerobically packaged was significantly higher than MAP at 10 day and 14 day of storage. According to the result of present study the MAP had positive effect on the production of ammonia in organic chicken meat during storage in compared with aerobically packaged.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název statě ve sborníku

Sborník XLII. Konference o jakosti potravin a potravinových surovin - Ingrovy Dny

ISBN

978-80-7509-405-6

ISSN

—

e-ISSN

—

Počet stran výsledku

8

Strana od-do

68-75

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 3. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

—