Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Jang, Dong Hyun; Lee, Keun Taik

doi:10.1016/j.meatsci.2012.05.013

Cited by 22 publications

(18 citation statements)

References 24 publications

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“…; Conte‐Junior et al . ; Jang and Lee ). Minced muscle undergoes changes and develops oxidative rancidity more quickly than intact muscle because grinding exposes more of the muscle surface to air and microbial contamination (Mitsumoto et al .…”

Section: Introductionmentioning

confidence: 99%

Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere

Rodriguez

Conté-Júnior

Carneiro

et al. 2015

Journal of Food Processing and Preservation

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This paper reports on the effect of carbon dioxide concentration on the formation of biogenic amines (BAs) in shredded cooked chicken breast fillet packed in modified atmosphere stored at 4C. The samples were grouped as follows: T1 (packed under atmospheric air), T2 (vacuum packaged), T3, T4, T5, T6 and T7 (packaged under modified atmosphere with 10, 30, 50, 70 and 90% CO2, respectively, and total volume completed with N2). Total viable count (TVC) and BA (tyramine, putrescine, cadaverine and spermidine) content were determined for 28 days. The results showed a gradual reduction in the growth rate of TVC as the concentration of CO2 increased. Also, in treatments with high CO2 contents, averaged concentrations of BAs detected were significantly smaller. In addition, increasing the concentration of CO2 caused a reduction in the amount of putrescine and cadaverine produced by bacteria. Amine quantification proved to be an adequate parameter to evaluate the quality index of this matrix. PRACTICAL APPLICATIONSBiogenic amines (BAs) are toxic low-molecular-weight organic bases and are mainly produced by microbial decarboxylation of amino acids. They are frequently found in high concentrations in food and cannot be reduced by hightemperature treatments; modified atmosphere is an alternative technology for their reduction. The consumption of food containing large amounts of BAs can result in allergic reactions, characterized by difficulties in breathing, rash and hypertension. In consequence, it becomes important to monitor the levels of BAs in foods because of its relationship to public health and food safety.

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Section: Introductionmentioning

confidence: 99%

Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere

Rodriguez

Conté-Júnior

Carneiro

et al. 2015

Journal of Food Processing and Preservation

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“…As the fast economic development of Korea, people tended to be more mobile and have less time to prepare food. In recent years, food industries are developing convenience food including ready to cook and ready to eat products to meet the life style of customers (Jang and Lee, 2012). Moreover, the ready to eat products commonly have relatively long shelf-life so that products are more convenient to be transported to other country as the export commodities than fresh or ready to cook products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Cooking Time and Storage Temperature on the Quality of Home-Made Retort Pouch Packed Chuncheon Dakgalbi

Muhlisin¹,

Kim²,

Song³

et al. 2013

Korean Journal for Food Science of Animal Resources

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The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at 110 o C and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at 2 o C for rapid cooling procedures. Subsequently, the samples are stored at 4 o C or 25 o C for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE L* and CIE a* levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at 25 o C. Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at 25 o C. Cooking (autoclaving) at 110 o C for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.

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“…Sin embargo, la viscosidad disminuyó significativamente luego del día cero debido a la sinéresis, ya que la continua degradación de amilosa a glucosa con el tiempo reduce la viscosidad del producto y afecta de manera negativa su calidad (39) .…”

Section: Discussionunclassified

“…Algunos autores atribuyen estos cambios a la degradación de la clorofila a feofitina y otros compuestos con la consecuente pérdida del color verde (41,42) . Jang y Lee lo atribuyen a las diversas reacciones que tienen lugar en el producto durante el almacenamiento, entre ellas la desintegración de la estructura de la papilla (39) . En este sentido, la variación de los parámetros de color en el alimento infantil se debe principalmente a la desintegración de la matriz alimentaria más que a los efectos de oscurecimiento causados por la reacción de Maillard, pues estos últimos generan un comportamiento opuesto como lo demuestran otros autores (43,44) .…”

Section: Discussionunclassified

Diseño de un alimento infantil listo para consumir fortificado con hierro a base de arveja (Pisum sativum)

et al. 2017

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Introducción: La deficiencia de hierro es uno de los problemas nutricionales más prevalentes a nivel mundial y afecta principalmente a la población vulnerable como niños menores de 5 años. Los alimentos fortificados de consumo infantil hacen parte de las estrategias de intervención y se elaboran a partir de la mezcla ingredientes como cereales, frutas, leguminosas, entre otros. La arveja, es una leguminosa que puede ser empleada con el fin de aprovechar sus propiedades nutricionales. Objetivo: Diseñar un alimento infantil con arveja (Pisum sativum) listo para consumir, fortificado con hierro e higienizado por pasteurización. Materiales y métodos: Se seleccionó el porcentaje de arveja adecuado en el alimento mediante análisis sensorial. La selección de la sal de hierro se realizó mediante análisis fisicoquímico y sensorial empleando sulfato ferroso y hierro aminoquelado. Posteriormente se evaluó el crecimiento de microorganismos mesófilos con el fin de seleccionar el tratamiento térmico de pasteurización. La evaluación de vida útil se llevó a cabo a través de pruebas sensoriales. Finalmente se realizó la evaluación fisicoquímica, composicional y microbiológica del alimento higienizado. Resultados: La adición de arveja en porcentajes no mayores al 6,5% dentro de la formulación del alimento resultó aceptable para los padres de niños menores de 5 años. Por otra parte la sal seleccionada por generar menos cambios sobre el color y la acidez del alimento durante el almacenamiento fue hierro aminoquelado. Los resultados de tratamiento térmico mostraron que para reducir la concentración inicial de mesófilos y obtener un alimento de buena calidad de acuerdo con la normativa colombiana vigente fue necesario someter el alimento a 85°C durante 13 minutos (0,45 D), con lo que se consiguió mantener la calidad inicial del alimento durante 12 días bajo refrigeración. Conclusiones: El alimento desarrollado cumple con los criterios sensoriales y microbiológicos exigidos en la normativa colombiana vigente y es apto para el consumo, además se puede catalogar como alto en hierro y buena fuente de proteína, aportando el 25% y el 15% de la recomendación diaria en Colombia respectivamente.

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Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Cited by 22 publications

References 24 publications

Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere

Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere

Effect of Cooking Time and Storage Temperature on the Quality of Home-Made Retort Pouch Packed Chuncheon Dakgalbi

Diseño de un alimento infantil listo para consumir fortificado con hierro a base de arveja (Pisum sativum)

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