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Effect of aerobic packaging on storage quality of functional restructured spent hen meat slices at refrigeration temperature

Effect of aerobic packaging on storage quality of functional restructured spent hen meat slices... PurposeThe aim of this work was to study the effect of aerobic packaging on storage quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C).Design/methodology/approachFRSHMS were prepared by replacing the lean meat with different binders and extenders in pre-standardized restructured spent hen meat slices formulation. The slices of control and FRSHMS were aerobically packaged in LDPE and analyzed for physicochemical, microbiological and sensory quality.FindingsThe pH of FRSHMS was significantly higher (p = 0.03) than control on 0 and 7th day. Thiobarbituric acid (TBA) values of both control and FRSHMS increased significantly on 21st day of storage as compared to 0 day. TBA value of FRSHMS was significantly lower (p = 0.04) as compared to that of control on 21st day. Psychrophils were detected on 14th day of storage and thereafter increased significantly (p = 0.00) in both control and FRSHMS. Coliforms were detected only on 21st day of storage in both control and FRSHMS. The sensory attributes of control, and FRSHMS were affected from 14th day onwards, but the products remained quite acceptable with sensory rating between good to very good up to 21 days during refrigerated storage.Research limitations/implicationsThe trials can be further carried in modified atmospheric packaging to evaluate storage stability of developed restructured spent hen meat slices.Originality/valueThe paper has demonstrated that the FRSHMS could be stored safely in aerobic packaging for 21 days at refrigeration temperature. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Effect of aerobic packaging on storage quality of functional restructured spent hen meat slices at refrigeration temperature

Gupta, Swati; Sharma, B.D.
Nutrition & Food Science , Volume 47 (3): 9 – May 8, 2017
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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/NFS-08-2016-0119
Publisher site
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Abstract

PurposeThe aim of this work was to study the effect of aerobic packaging on storage quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C).Design/methodology/approachFRSHMS were prepared by replacing the lean meat with different binders and extenders in pre-standardized restructured spent hen meat slices formulation. The slices of control and FRSHMS were aerobically packaged in LDPE and analyzed for physicochemical, microbiological and sensory quality.FindingsThe pH of FRSHMS was significantly higher (p = 0.03) than control on 0 and 7th day. Thiobarbituric acid (TBA) values of both control and FRSHMS increased significantly on 21st day of storage as compared to 0 day. TBA value of FRSHMS was significantly lower (p = 0.04) as compared to that of control on 21st day. Psychrophils were detected on 14th day of storage and thereafter increased significantly (p = 0.00) in both control and FRSHMS. Coliforms were detected only on 21st day of storage in both control and FRSHMS. The sensory attributes of control, and FRSHMS were affected from 14th day onwards, but the products remained quite acceptable with sensory rating between good to very good up to 21 days during refrigerated storage.Research limitations/implicationsThe trials can be further carried in modified atmospheric packaging to evaluate storage stability of developed restructured spent hen meat slices.Originality/valueThe paper has demonstrated that the FRSHMS could be stored safely in aerobic packaging for 21 days at refrigeration temperature.

Journal

Nutrition & Food Science – Emerald Publishing

Published: May 8, 2017

References

  • Quality and acceptability of restructured buffalo meat rolls in refrigerated storage
  • Compendium of method for microbiological examination of food
  • Advances in research on poultry and rabbit meat quality
  • Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4 ± 1°C)
  • Shelf life evaluation of functional restructured buffalo meat steaks fortified with Mousambi peel powder and Amla powder at refrigerated storage (4 ± 1°C)