Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500041 |
Resumo: | Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg protein after 12 months of storage. Samples under freezing at −6 °C for 12 months presented an increase in psychrotrophic count. This behaviour was not observed in the samples stored at −12 and −18 °C. Considering the different analyzes, the maximum storage period was 6 days at 4 °C, 8 months at –6 and –12 °C and at least 12 months storage at –18 °C. |
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Food Science and Technology (Campinas) |
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Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storagechickenfreezingstabilitystorageAbstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg protein after 12 months of storage. Samples under freezing at −6 °C for 12 months presented an increase in psychrotrophic count. This behaviour was not observed in the samples stored at −12 and −18 °C. Considering the different analyzes, the maximum storage period was 6 days at 4 °C, 8 months at –6 and –12 °C and at least 12 months storage at –18 °C.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500041Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.36917info:eu-repo/semantics/openAccessSAVIO,JulianaPAROUL,NataliaBACKES,Geciane ToniazzoVALDUGA,EuniceOLIVEIRA,Débora deBARBOSA,JulianaCANSIAN,Rogério Luiseng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500041Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage |
title |
Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage |
spellingShingle |
Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage SAVIO,Juliana chicken freezing stability storage |
title_short |
Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage |
title_full |
Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage |
title_fullStr |
Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage |
title_full_unstemmed |
Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage |
title_sort |
Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage |
author |
SAVIO,Juliana |
author_facet |
SAVIO,Juliana PAROUL,Natalia BACKES,Geciane Toniazzo VALDUGA,Eunice OLIVEIRA,Débora de BARBOSA,Juliana CANSIAN,Rogério Luis |
author_role |
author |
author2 |
PAROUL,Natalia BACKES,Geciane Toniazzo VALDUGA,Eunice OLIVEIRA,Débora de BARBOSA,Juliana CANSIAN,Rogério Luis |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
SAVIO,Juliana PAROUL,Natalia BACKES,Geciane Toniazzo VALDUGA,Eunice OLIVEIRA,Débora de BARBOSA,Juliana CANSIAN,Rogério Luis |
dc.subject.por.fl_str_mv |
chicken freezing stability storage |
topic |
chicken freezing stability storage |
description |
Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg protein after 12 months of storage. Samples under freezing at −6 °C for 12 months presented an increase in psychrotrophic count. This behaviour was not observed in the samples stored at −12 and −18 °C. Considering the different analyzes, the maximum storage period was 6 days at 4 °C, 8 months at –6 and –12 °C and at least 12 months storage at –18 °C. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500041 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500041 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.36917 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 suppl.1 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126324263092224 |