Studies on some comminuted meat products prepared from spent chicken during storage at refrigeration and frozen temperatures under aerobic packaging conditions

Biswas, Mihir Kumar; Debnath, Chanchal; Das, Sudip; Pramanik, Avijit; Biswas, Subhasish; Ganguly, Subha; Praveen, Praveen Kumar

doi:10.5958/0974-8180.2017.00014.9

Cited by 2 publications

(4 citation statements)

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“…There were significant differences between all treated samples in moisture content during 30 days of storage period. These results are in agreement with (Biswas et al, 2017) who found that moisture of chicken frankfurter and chicken kofta decreased during cold storage at (4±1°C) for 21 days. Also, (Chmiel et al,2019) and (Abdou et al, 2018) decided that moisture was decreased as the storage time increased in the range 73-74 % for chicken fillets stored at (4±1°C).…”

Section: Moisture Contentsupporting

confidence: 93%

“…It is noticeable that packaging the chicken patties in MAP, either in PA/PE or PA/PE/P/AL, led to increase its storage period. These results are agreement with (Biswas et al, 2017) who found that taste of chicken frankfurter and chicken kofta decreased as the cold storage time extended at (4±1°C) for 21 days. Also, with (Biswas et al, 2014) who reported that taste value of chicken patties decreased during storage.…”

Section: Molds and Yeast Countsupporting

confidence: 93%

“…These results were agreement with who stated that, Psychrophilic bacteria counts of control chicken patties treatments gradually increased with the storage period (30 days) at cold temperature (4±1°C). At the same trend (Biswas et al, 2017) found that Psychrophilic bacteria counts of chicken frankfurter and chicken kofta increased during cold storage at (4±1°C) for 21 days. (Byrd et al, 2011) reported that the treatments evaluated, CO2 allowed the least growth of Psychrophilic.…”

Section: Psychrophilic Bacterial Countsupporting

confidence: 68%

“…Moisture content, appearance, flavor, taste, and general product acceptability also showed a downward trend until the end of the storage period and two types of packaging did not significantly affect product quality as the shelf life of meat kofta at refrigerated temperature was extended by an additional week and doubled In storage under air packing conditions, aluminum foil showed a marginal advantage over polyethylene in the case of chicken frankfurter and Shelf life of chicken frankfurter was 20 days based on TBA value and flavor and chicken sandwiches were acceptable until the 14th day of refrigerated storage. (Biswas et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Influence of Modified Atmosphere Packaging to Prolong Shelf Life of Chicken Patties

Allam

El-Sayed

Aboul-Anean

2021

Journal of Food and Dairy Sciences

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This study was performed to determine the effect of two types of modified atmosphere packaging (MAP) materials, polyamide/polyethylene (PA/PE), polyamide/polyethylene/ paper/aluminum foil (PA/PE/P/AL) and modified atmosphere conditions on the shelf-life of chicken patties. Where, the samples of chicken patties were packaged in PA/PE under air (A1), modified atmosphere condition 100% CO2 (B1) and 50% CO2+ 50% N2 (C1); or packaged in PA/PE/P/AL under air (A2), modified atmosphere condition 100% CO2 (B2) and 50% CO2+ 50% N2 (C2). The samples were stored at 4±1 o C for 30 days and evaluated for various physio-chemical, microbial and sensory changes. Rapid degradation in chemical and physical composition was occurred in preserved chicken patties under air condition either in PA/PE or PA/PE/P/AL at 4±1 o C during 10 days. There were significantly decrease in microbial load in samples B1, B2, C1and C2 compared with samples A1 and A2 at 10 th day of storage. Chicken patties samples in PA/PE or PA/PE/P/AL with 50% CO2+ 50% N2 had the highest values in all sensory attributes. It could be established that the MAP conditions of 50 % CO2 + 50 % N2 (C1 and C2) were the most suitable conditions for preserving the chicken patties for up to 30 days at 4±1 o C compared with control samples A1 and A2 which acceptable for less than 10 days.

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Section: Moisture Contentsupporting

confidence: 93%

Section: Molds and Yeast Countsupporting

confidence: 93%