Influence of Modified Atmosphere Packaging on Freshness Parameters of Organic Chicken Meat - Short Communication
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Influence of Modified Atmosphere Packaging on Freshness Parameters of Organic Chicken Meat - Short Communication
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Influence of Modified Atmosphere Packaging on Freshness Parameters of Organic Chicken Meat - Short Communication
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
—
Svazek periodika
35
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
3
Strana od-do
466-468
Kód UT WoS článku
000417013700013
EID výsledku v databázi Scopus
—