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Copyright © 2022 Asaad R. Al-Hilphy et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. https://creativecommons.org/licenses/by/4.0/

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 (p<0.05) increased as FSP rises. The effect of the MAP and muscle fiber index (MFI) was significantly different (p<0.05) by the FSP. A decrease in the drip loss during storage and cooking when samples were treated with a MAP of 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups were noted. The lowest values of TBA, peroxide number, and fatty acid percentage were recorded using 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups, respectively. There was an improvement in all sensory characteristics of all MAP and clove oil treatments.

Details

Title
Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period
Author
Al-Hilphy, Asaad R 1 ; Al-Asadi, Majid H 2 ; Khalaf, Jalilah H 2 ; Amin Mousavi Khaneghah 3   VIAFID ORCID Logo  ; Manzoor, Muhammad Faisal 4   VIAFID ORCID Logo 

 Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq 
 Department of Animal Production, College of Agriculture, University of Basrah, Basrah, Iraq 
 Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil 
 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China 
Editor
Rijwan Khan
Publication year
2022
Publication date
2022
Publisher
John Wiley & Sons, Inc.
ISSN
01469428
e-ISSN
17454557
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2664626501
Copyright
Copyright © 2022 Asaad R. Al-Hilphy et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. https://creativecommons.org/licenses/by/4.0/