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1. Introduction
Fresh poultry meat is widely consumed due to its high nutritional value, while because of the chemical nature of meat, its products are subject to spoilage during storage [1, 2]. Preserving the nutritional value of meat and extending its shelf life has aroused the interest of producers and consumers in the development and use of modern technologies in food processing and to secure the health aspect [3–5]. Among the effective factors on consumer acceptance, color is playing an important role in extending the market as a quality indicator. It is also an index of the freshness of the product [6]. Maintaining the desired color for a long time is one of the major hypotheses of new packaging ways [7, 8]. It also has a significant effect on the meat appearance and acceptance of the way it is presented, which is one of the critical characteristics of the consumer [9–11].
MAP usually contains a mixture of gases, i.e., O2, which makes the color more stable, CO2, which inhibits microorganism’s growth, and N2, which prevents deformation of the can shape [12–14]. MAP improves the meat quality, such as color [15, 16], shelf life [17, 18], and safety of meat [19]. MAP is one of the deactivation methods proposed for the inhibition of the growth of microorganisms in different food products [20]. MAP with CO2 has a significant effect on microorganisms’ development because CO2 (under anaerobic conditions) is elevated during chilled storage, which encourages to lower growing lactic acid bacteria [21].
The current study is vital to manufacturing a simple device to apply MAP technology in meat packaging. Moreover, the previous studies [18, 22, 23] compared among MAP treatments, but in the current study, we compared among MAP treatments with different gases ratios and using essential oils, as well as control atmosphere packaging (using CO2 and N2). This study aimed to investigate the impact of MAP and FSP on the physical, chemical, and sensory properties of CTMP.
2. Materials and Methods
2.1. Chicken Thigh Meat
In this study, 168-laying aged chicken ISA brown hens (G. gallus domesticus) were used. The birds were approximately 1.5 years old with a mean weight of 1.6 ± 0.21 kg. The birds were slaughtered manually, and after complete depletion for 150 seconds, the feathers and internal entrails were removed manually. Then, the thighs were cut from carcass and stored at 4 ± 1°C in the refrigerator until further analysis. Totally, 84 CTMP was used in the experiments, one piece was put in every polyethylene pouch, and the air was discharged by using a vacuum film sealing device (model FO2011, Hofer, German). After that, bags were treated as control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 30% O2/70% CO2, and clove oil (1.5 ml) at various FSP (1, 30, 60, and 90 days) storage at −18°C. The treatments were replicated three times.
2.2. Modified Atmosphere Packaging System
MAP system manufactured by Khalaf et al. [15] was used in the present study, as shown in Figure 1. At the beginning of the work, the delivery valves were installed on the packaging bags and punctured with a needle, and then they were filled with meat, emptied from the air, and closed tightly thermally. Then, the envelope is placed on the sensitive scale and zeroed, and the charging tube is installed on the delivery valve. The valve of one of the gases is slowly opened and noticed the weight change, and until it reaches the required limit, it is stopped immediately, and so on for the rest of the gases; each experiment is repeated three times, and then, it is stored at 4 ± 1°C. The significant limitations of the proposed method are that the current application is limited to meat, and it needs to carry out for other meat types and fruits. Also, it needs special bags (provided with a small delivery valve) to control charging gases in the bags.
[figure(s) omitted; refer to PDF]
2.3. pH
The method mentioned by AOAC [24] was followed using a pH meter (Lovibond Sensodirect pH 200, Germany), 5 g of minced CTMP was mixed with 100 ml of distilled water, put in a beaker, and then after five min, the value of pH has been estimated.
2.4. Muscle Fiber Index (MFI)
MFI was calculated depending on the procedure mentioned by Jeremiah and Martin [25]; where the frozen cubes of CTMP were jumbled with 50 ml of 0.25 M sucrose 0.02KCL solution. Then, the pieces were stayed 5 min after thawing and crushed for 40 seconds at high strength and then filtered by a filter paper. The precipitate is taken and dried at 40°C temperature in an oven for 40 min, according to the following formula:
2.5. Drip Loss (DL)
The meat sample was weighed, then tied with a thin cotton thread, placed in small nylon bags, and suspended in the refrigerator for 48 hours at 4°C. Then, the sample was weighed after drying with the filter paper, and the drip loss was calculated as follows [26]:
2.6. Cooking Loss
Mast Rasmussen [27] was calculated by roasting the samples (thigh) in an oven at 200°C for 15 minutes and was calculated according to the following equation:
2.7. Chemical Properties
2.7.1. Peroxide Value (PV)
PV was determined depending on the Nielsen et al.’s [28] method. 3 g of finely minced meat, 30 ml of a mixture consisting of CH3COOH, CHCl3 (2 : 3), 5 ml of saturated KIO3, 20 ml of distilled water, and starch indicator (little drops) and then titrated with 0.001 standard Na2S2O3 solutions till the blue color disappeared, and the PV is calculated as follows:
2.7.2. Free Fatty Acids (FFA)
FFA was measured depending on the Nielsen et al. [28] method. 3 g of meat and 50 ml of ethyl alcohol at 98% concentration were added, then drops of phenolphthalein index were added to the sample after heating it in a water bath till boiling, and then cleared. 0.1 N KOH solution was added to the mixture until the color of the solution turned to light pink, and the following equation calculated the FFA:
2.7.3. Thiobarbituric Acid (TBA)
The method of Nielsen et al. [28] has been used to determine the TBA value. 5 g of grounded meat was dissolved in 10 ml of CHCl3 and put in a water bath for 5 minutes at a temperature of 60°C, and 10 ml of a 0.07% of TBA solution (in water mixed with the same volume of CH3COOH) was added up to it; then, the mixture was centrifuged (1000 rpm for five min), and then the suds were taken and placed in a boiling water bath for 30 minutes. The absorbance was measured at a wavelength of 532 nm at room temperature, and the TBA value was determined as mg of malonaldehyde MDA/kg oil. The concentration of malonaldehyde was calculated as follows:
2.8. Sensory Assessment
The meat (chicken thigh) was cut into small cubes, and then an electric oven was used at a temperature of 200°C for 15 minutes to grill meat. Ten expert panelists conducted the sensory evaluation who were chosen from the department of food sciences, the University of Basrah to evaluate the samples in color expression, tenderness, flavor, juiciness, and overall acceptance of chicken meat thighs using nine hedonic scales (1–9 scores) according to ISO8586-1 [29].
2.9. Statistical Analyses
A factorial experiment with a completely random design (7 × 4) used seven types of modified atmosphere packaging (control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 70% CO2/30% O2, and oil of clove), and varied FSP (1–90 days) at −18°C with triplicate. The test has been utilized to contrast the treatment means at a significant level of 0.05, and the analysis was conducted using the SPSS program ver. 25.
3. Results and Discussion
3.1. Physical Properties
3.1.1. pH
Table 1 presents the influence of the MAP and the FSP on the pH of CTMC. The results showed that the MAP and FSP have a significant (
Table 1
Impact of average gas sulfa MAP and FSP on the CTMP pH.
Treatments | FSP (day) | |||
1 | 30 | 60 | 90 | |
Control | 5.88 ± 0.01fg | 5.75 ± 0.30 pq | 5.97 ± 0.01c | 6.22 ± 0.01a |
Vacuum | 5.84 ± 0.02k | 5.89 ± 0.02f | 5.95 ± 0.02d | 6.10 ± 0.01b |
30% N2/70% CO2 | 5.83 ± 0.01kl | 5.74 ± 0.01qr | 5.77 ± 0.02no | 5.86 ± 0.01hi |
30% O2/70% CO2 | 5.75 ± 0.01pq | 5.77 ± 0.01no | 5.83 ± 0.01kl | 5.87 ± 0.02gh |
50% O2/50% O2 | 5.78 ± 0.03mn | 5.75 ± 0.01pq | 5.85 ± 0.01ij | 5.89 ± 0.02f |
15% O2/15%/70% CO2 | 5.79 ± 0.02m | 5.76 ± 0.01op | 5.79 ± 0.02m | 5.85 ± 0.01ij |
Clove oil | 5.75 ± 0.01pq | 5.83 ± 0.01kl | 5.85 ± 0.01ij | 5.93 ± 0.01e |
3.1.2. Muscle Fiber Index (MFI)
Table 2 shows the MAP and FSP on the MFI in the CTMP. The results showed that the MAP and the FSP have a significant (
Table 2
Impact of MAP and FSP on the MFI of CTMP.
Treatments | FSP (day) | |||
1 | 30 | 60 | 90 | |
Control | 111.33 ± 1.16n | 166.00 ± 1.00e | 175.00 ± 1.35c | 191.33 ± 1.52a |
Vacuum | 108.00 ± 2.00o | 155.66 ± 1.37h | 166.00 ± 2.64e | 176.00 ± 2.64c |
30% N2/70% CO2 | 84.66 ± 3.72q | 142.00 ± 2.19k | 152.00 ± 2.08i | 164.33 ± 3.78f |
30% O2/70% CO2 | 121.66 ± 2.50m | 162.33 ± 2.08g | 170.66 ± 2.08d | 179.66 ± 2.88b |
50% O2/50% N2 | 100.00 ± 1.00p | 153.66 ± 0.57i | 166.00 ± 2.64e | 176.00 ± 1.65c |
15% O2/15% N2/70% CO2 | 106.00 ± 1.29r | 149.66 ± 1.52j | 160.33 ± 1.68g | 170.66 ± 2.08d |
Clove oil | 93.00 ± 2.64s | 132.00 ± 2.24l | 151.66 ± 3.21i | 162.66 ± 2.51g |
3.1.3. Drip Loss
Table 3 illustrates MAP and FSP on the drip loss of CTMP. The results showed significant (
Table 3
Influence of MAP and FSP on drip loss (%) of CTMP.
Treatments | FSP (day) | |||
1 | 30 | 60 | 90 | |
Control | 4.66 ± 0.02d | 5.32 ± 0.02c | 6.63 ± 0.12b | 7.13 ± 0.05a |
Vacuum | 4.50 ± 0.03d | 5.18 ± 0.01c | 6.25 ± 0.02b | 6.64 ± 0.02b |
30% N2/70% CO2 | 3.12 ± 0.02f | 4.52 ± 0.01d | 5.25 ± 0.05c | 6.33 ± 0.05b |
30% O2/70% CO2 | 3.96 ± 0.02e | 4.32 ± 0.01d | 5.15 ± 0.02c | 6.08 ± 0.08b |
50% O2/50% N2 | 3.54 ± 0.02e | 3.80 ± 0.02e | 4.28 ± 0.02d | 5.69 ± 0.01bc |
15% O2/15% N2/70% CO2 | 3.33 ± 0.01f | 4.53 ± 0.01d | 5.13 ± 0.02c | 6.13 ± 0.01b |
Clove oil | 3.46 ± 0.01e | 4.44 ± 0.01d | 5.33 ± 0.01c | 6.33 ± 0.01b |
The results illustrated that all treatments gave a significant increase (
3.1.4. Cooking Loos
The impact of MAP and FSP on the cooking loss of CTMP is shown in Figure 2. Treatment of clove oil in the one day of FSP showed that the cooking loss was 13.31%, while the highest value of cooking loss reached 28.45 in the control treatment after 90 days of FSP. Cooking loss was increased as FSP increased for all treatments, i.e., when FSP was raised from 1 to 90 days, the cooking loss increased from 14.29 to 21.26%, respectively, using MAP of 15% O2/15% N2/70% CO2. These results agree with Marcinkowska-Lesiak et al. [38], who showed that storage life is important and increases cooking loss. The increase in moisture loss during cooking with increasing storage period is a natural result of the increase in the content of exogenous enzymes [39]. The rate of moisture loss during cooking increases after 15 days of storage, and if muscle tissue storage progresses, the increase in moisture loss during cooking leads to a change in the structure of muscle protein [40]. There is no significant difference between vacuum packaging and control in cooking loss because vacuum generates lower pressure around the meat, extracting liquids from meat.
[figure(s) omitted; refer to PDF]
3.2. Chemical Properties
3.2.1. TBA
The impact of MAP and FSP on the TBA value in CTMP is shown in Figure 3. The results showed that the FSP of 90 days for all MAP treatments showed a significant (
[figure(s) omitted; refer to PDF]
3.2.2. Peroxide Value
Figure 4 shows the effect of MAP treatments and FSP on the peroxide value for CTMP. The results illustrated a significant (
[figure(s) omitted; refer to PDF]
3.2.3. Free Fatty Acids
Figure 5 depicts the free fatty acids (FFA) vs. MAP treatments and FSP. The results showed that FAA significantly (
[figure(s) omitted; refer to PDF]
3.3. Sensory Assessment
Figure 6(a) shows the MAP and the FSP on CTMP color. In terms of the interaction between MAP treatments and FSP, the results clarified that the interaction effect was significant (
[figure(s) omitted; refer to PDF]
Figure 6(b) illustrates the impact of MAP treatments and FSP on the juiciness of CTMP. The results presented that juiciness of chicken thighs meat treated by MAP of 15% O2/15% N2/70% CO2 and 30% O2/70% CO2 at FSP of 1 day was significantly increased (
Figure 6(c) disclosed the influence of MAP treatments and FSP in the tenderness of chicken thighs meat. Treatment of 15% O2/15% N2/70% CO2 and clove oil at one day of FSP gave the highest values, which were 7.71 and 7.77, respectively, while the control and vacuum treatments have the lowest values, which were 6.88 and 6.44, respectively. This is because clove oil and CO2 gas significantly impact meat tenderness.
Figure 6(d) clarified the influence of MAP treatments and FSP on the flavor of CTMP. The results showed that the treatments 15% O2/15% N2/70% CO2 and clove oil gave a significant increase (
Figure 6(e) influence of MAP treatments and FSP on the overall acceptance of chicken thigh meat. The treatment 30% O2/70% CO2 at one day of FSP gave the highest value in the overall acceptance characteristic, which was 7.99, while it was found through the results of Figure 4 that the lowest value obtained in control, 30% N2/70% CO2 treatment, and vacuum which were 6.71, 6.60, and 6.71, respectively, in 90 days of FSP.
4. Conclusions
During this study, a considerable enhancement in the physical properties of the meat treated with MAP was observed. The treatment of 30% N/70% CO2 showed an improvement in the tenderness property due to an inclined muscle fiber index value and a rise in pH. MAP using 15% O2/15% N2/70% CO2 gave lower cooking loss than the other treatments. Clove oil gave lower TBA and peroxide values. MAP treatments gave FFAs lower than the control. MAP of 30% O2/70% CO2 gave a higher MFI at all FSPs than other treatments. The differences between MAP of 30% N2/70% CO2 and 15% O2/15% N2/70% CO2 were insignificant (
Authors’ Contributions
Asaad R. Al-Hilphy, Majid H. Al-Asadi, Jalilah H. Khalaf, and Amin Mousavi Khaneghah conceptualized the study and contributed to formal analysis, data curation, and writing of the original draft. Muhammad Faisal Manzoor took part in data curation and visualization and revised the original draft.
Acknowledgments
The authors thank the Department of Food Science, the University of Basrah, for providing food engineering lab and facilities.
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Abstract
This study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods (FSP) of 1, 30, 60, and 90 days at −18°C. The treatments were divided into seven groups which are control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 30% O2/70% CO2, and 1.5 ml clove essential oil. The results showed that treatment of 30% N2/70% CO2 was associated with a lower pH value than control. The pH, drip loss, TBA, peroxide number, and fatty acid percentage values were significantly (
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Neither ProQuest nor its licensors make any representations or warranties with respect to the translations. The translations are automatically generated "AS IS" and "AS AVAILABLE" and are not retained in our systems. PROQUEST AND ITS LICENSORS SPECIFICALLY DISCLAIM ANY AND ALL EXPRESS OR IMPLIED WARRANTIES, INCLUDING WITHOUT LIMITATION, ANY WARRANTIES FOR AVAILABILITY, ACCURACY, TIMELINESS, COMPLETENESS, NON-INFRINGMENT, MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. Your use of the translations is subject to all use restrictions contained in your Electronic Products License Agreement and by using the translation functionality you agree to forgo any and all claims against ProQuest or its licensors for your use of the translation functionality and any output derived there from. Hide full disclaimer
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1 Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq
2 Department of Animal Production, College of Agriculture, University of Basrah, Basrah, Iraq
3 Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
4 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China