Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

Detalhes bibliográficos
Autor(a) principal: SAVIO,Juliana
Data de Publicação: 2019
Outros Autores: PAROUL,Natalia, BACKES,Geciane Toniazzo, VALDUGA,Eunice, OLIVEIRA,Débora de, BARBOSA,Juliana, CANSIAN,Rogério Luis
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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spelling 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
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