IMPACT OF PACKAGING METHOD AND STORAGE CONDITIONS ON CHICKEN MEAT QUALITY

摘要

The results of the study showed that the sensory quality of poultry meat deteriorated when the time of cold storage was prolonged to 20 days. The average thiobarbituric acid values of the examined packaged samples stored for 5, 10, 15 and 20 days at chilling temperature were 0.140±0.06, 0.252±0.10, 0.561±0.07 and 0.782±0.08 respectively and unpackaged samples were 0.387±0.06, 0.792±0.03, 0.916±0.02 and 1.061±0.01 respectively. Total volatile nitrogen (TVN) was markedly detected in fresh chicken (12.6 mgN/l00g sample), and its level increased with storage time. TVN was slower in packed samples (14.2±0.2, 16.4±0.6, 16.9±0.5, and 23.8±0.7 mgN/lOOg sample compared with unpacked samples 17.5±0.6, 20.9±0.8 and 26.1±l.l and 35.1±0.4 mgN/l00g sample after 5, 10, 15, and 20 day of storage respectively. The rate of these undesirable changes was faster in unpacked samples than in packed ones. A microbiological analysis of breast muscles, based on total microbial coimt per g, indicated that microbial contamination was at a safe level in packed samples stored under controlled atmosphere conditions at 4“C for 20 days, and in unpacked samples stored at 4°C tor 15 days. The results suggest that the method of controlled atmosphere storage appliedin this study contributed to extending the keeping quality of chilled broiler chicken breast meat.