期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 58, 期 3, 页码 870-883出版社
SPRINGER INDIA
DOI: 10.1007/s13197-020-04601-4
关键词
Chicken burgers; Vacuum packaging; Chitosan treatment; Shelf life extension
The combined effect of chitosan dip and vacuum packaging on the shelf life of fresh chicken burgers was investigated in this study. Different treatment methods resulted in varying shelf lives of the burgers based on sensory, microbiological, and physico-chemical data. Positive and significant correlations were observed among microbiological, sensory, and physico-chemical data, providing new insights into alternative preservation methods for minced chicken meat.
The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 +/- 1 degrees C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices was investigated. Burger treatments included: aerobic packaging (AP, control), vacuum packaging (VP), chitosan dipping (CHI), and vacuum packaging plus chitosan dipping (VP + CHI). Microbiological [Total viable count (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, Lactic acid bacteria (LAB)], physicochemical [color, pH, total volatile basic Nitrogen (TVB-N), and Thiobarbituric acid (TBA)] and sensory (odor, taste, and texture) analyses were carried out. Results showed that the majority of microbiological, physico-chemical, and sensory analysis parameters varied significantly (p < 0.05) depending on treatment. Based primarily on sensory, followed by microbiological and physico-chemical data, the shelf life of chicken burgers was 4 days for AP samples, 8 days for VP samples, 10 days for CHI treated samples, and 12 days for the VP + CHI treated samples. Finally, a positive and significant correlation (p < 0.05) was observed among most microbiological, sensory, and physico-chemical data, introducing new data relating initial TVC to TVB-N values regarding alternative treatments of minced chicken meat for its optimum preservation.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据