Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP

Abstract

In order to commercialize soft‐boiled chicken, a traditional Asian food, this work was performed to evaluate the effect of the packages on the edible quality. Soft‐boiled chickens were packaged with air packaging (AP) or modified atmosphere packaging (MAP, MN:100% N2 and MC:30%CO2/70%N2) conditions. Total viable counts reached the acceptable limit of 4.90 Log CFU/g at 1.5, 2.5, and 4 days of storage under AP, MN, and MC, respectively. However, sensory acceptance limits, based on overall acceptance by the professional panelists, were not reached until one day later. The TVB‐N content of MAP was lower than that of the AP. The finding indicated that the shelf life of soft‐boiled chicken could be extended by two days using MAP with CO2. These findings will provide basic reference for the packaging of cooked meat and also provide information on poultry processing techniques that could be applied at commercial scales.

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age

“…Similarly, Chinese people preferred yellow-feathered chickens. They are primarily sold in live poultry meat markets and wholesale wet market, while wet markets were restricted to cites in China due to the outbreak of animal influenza in 2015 ( Deng et al, 2020 ), thus indirectly promoting the share of value-added poultry meat products. In this context, the chicken rearing has been proposed to be well adapted to meat processing.…”

“…The sensory evaluation was conducted by a trained sensory panel employed from our previous study ( Deng et al, 2020 ). Briefly, there were 10 panelists (5 males and 5 females), aged between 22 and 45 years old with experience of chicken production and processing for years in R&D department of Guangdong Wen's Caren Foodstuffs Co., Ltd (Yunfu, Guangdong, China).…”

“…Yellow-feathered broilers, with a proportion of approximately 32% of chicken production in China ( 2020 ), are usually used as the raw material for SC manufacturing. Due to the simple technological process with only boiling and cold-dipping, SC is favored and characterized by retaining original flavor, tender profiles, and white flesh with a slight oil yellow appearance of raw chicken ( Deng et al, 2020 ). Similar to the consumption custom of pork meat, most of the Chinese choose SC processed with hot-fresh chicken carcass, although chilled chicken has been reported for benefits of SC flavor development ( Wang et al, 2019 ; Xu et al, 2021 ).…”

“…Indigenous yellow-feathered chickens are the most preferred meat-type chickens in China, among which Mahuang and Tuer chickens are representative of the local chicken breed from Guangdong Province in South China. They are often regarded as raw materials for the preparation of SC at in kitchens and also in a preliminary attempt at industrial production ( Deng et al, 2020 ). Previous investigations on yellow-feathered chickens have aimed to obtain fundamental data to improve growth performance and carcass traits by rearing systems ( Wang et al, 2021 ) and dietary supplements ( El-Senousey et al, 2019 ).…”