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| Format: | Artículo científico |
| Language: | en |
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Universidade Estadual de Maringá
2014
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| Online Access: | https://www.redalyc.org/articulo.oa?id=303230170023 |
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Table of Contents:
- Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat Sandriane Pizato William Renzo Cortez-Vega Audecir Giombelli Carlos Prentice Ingeniería color texture Shelf life microbiology The effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C) for 15- 17 days and the sample’s chemical composition and initial pH was determined. Color, texture and microbiology were analyzed to determine the shelf-life of the cooked chicken breast meat. Salmonella spp. and Escherichia coli were not detected. The highest values of Chroma a* were observed at 312 and 360 hours, exhibiting an intense red color resulting from meat deterioration. Chroma b* failed to show any significant difference between the first and last day of storage. Lightness (L*) was decreased with storage time and revealed a darker color caused by microbial spoilage. Texture decreased from 2.93 to 1.12 kgf. It may be concluded that shelf-life attended to expectations with regard to texture, color and microbiology of cooked chicken breast meat stored at 7°C during 13 days. 2014 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303230170023 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.2 Vol.36