Journal
FOOD PACKAGING AND SHELF LIFE
Volume 1, Issue 1, Pages 38-48Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.fpsl.2013.10.004
Keywords
Chicken breast (m. pectoralis); Chicken thigh (m. peroneus longus); Modified atmosphere packaging; Lipid oxidation; Protein oxidation; Eating quality
Categories
Funding
- Poultry Levy Fund
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The oxidative stability and sensory quality of chicken breast (m. pectoralis) and thigh (m. peroneus longus) stored in high-oxygen modified atmosphere (MAP-O-2), non-oxygen modified atmosphere (MAP-N-2), or vacuum for up to 9 days at 5 degrees C were investigated. Protein thiol concentration in breasts and thighs decreased significantly between 5 and 9 days storage in MAP-O-2 compared to non-oxygen storage, and resulted in myosin heavy chain disulfide cross-links. Thiol loss and protein cross-link formation were more pronounced in thighs compared to breasts, and a similar tendency was seen for the formation of secondary lipid oxidation products. However, while breast stored in MAP-O-2 clearly scored lower in tenderness and higher in rancidity compared to breast in non-oxygen storage, the effect of MAP-O-2 for the sensory quality of thigh was negligible. These results show that thigh is more suitable for storage in MAP-O-2 than breast, indicating that the negative effect MAP-O-2 may have on the oxidative stability and sensory quality of meat varies between different muscles. (C) 2013 Elsevier Ltd. All rights reserved.
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