Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17676 |
Resumo: | The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C) for 15-17 days and the sample’s chemical composition and initial pH was determined. Color, texture and microbiology were analyzed to determine the shelf-life of the cooked chicken breast meat. Salmonella spp. and Escherichia coli were not detected. The highest values of Chroma a* were observed at 312 and 360 hours, exhibiting an intense red color resulting from meat deterioration. Chroma b* failed to show any significant difference between the first and last day of storage. Lightness (L*) was decreased with storage time and revealed a darker color caused by microbial spoilage. Texture decreased from 2.93 to 1.12 kgf. It may be concluded that shelf-life attended to expectations with regard to texture, color and microbiology of cooked chicken breast meat stored at7°C during 13 days. |
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Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meatshelf lifecolortexturemicrobiologyTecnologia de Alimentos de Origem AnimalThe effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C) for 15-17 days and the sample’s chemical composition and initial pH was determined. Color, texture and microbiology were analyzed to determine the shelf-life of the cooked chicken breast meat. Salmonella spp. and Escherichia coli were not detected. The highest values of Chroma a* were observed at 312 and 360 hours, exhibiting an intense red color resulting from meat deterioration. Chroma b* failed to show any significant difference between the first and last day of storage. Lightness (L*) was decreased with storage time and revealed a darker color caused by microbial spoilage. Texture decreased from 2.93 to 1.12 kgf. It may be concluded that shelf-life attended to expectations with regard to texture, color and microbiology of cooked chicken breast meat stored at7°C during 13 days. Universidade Estadual De Maringá2014-04-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionphysical-chemical analysis;microbiology analysis;qualityapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1767610.4025/actascitechnol.v36i2.17676Acta Scientiarum. Technology; Vol 36 No 2 (2014); 355-360Acta Scientiarum. Technology; v. 36 n. 2 (2014); 355-3601806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17676/12670Pizato, SandrianeCortez-Vega, William RenzoGiombelli, AudecirPrentice, Carlosinfo:eu-repo/semantics/openAccess2014-04-04T15:34:15Zoai:periodicos.uem.br/ojs:article/17676Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2014-04-04T15:34:15Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat |
title |
Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat |
spellingShingle |
Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat Pizato, Sandriane shelf life color texture microbiology Tecnologia de Alimentos de Origem Animal |
title_short |
Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat |
title_full |
Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat |
title_fullStr |
Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat |
title_full_unstemmed |
Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat |
title_sort |
Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat |
author |
Pizato, Sandriane |
author_facet |
Pizato, Sandriane Cortez-Vega, William Renzo Giombelli, Audecir Prentice, Carlos |
author_role |
author |
author2 |
Cortez-Vega, William Renzo Giombelli, Audecir Prentice, Carlos |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Pizato, Sandriane Cortez-Vega, William Renzo Giombelli, Audecir Prentice, Carlos |
dc.subject.por.fl_str_mv |
shelf life color texture microbiology Tecnologia de Alimentos de Origem Animal |
topic |
shelf life color texture microbiology Tecnologia de Alimentos de Origem Animal |
description |
The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C) for 15-17 days and the sample’s chemical composition and initial pH was determined. Color, texture and microbiology were analyzed to determine the shelf-life of the cooked chicken breast meat. Salmonella spp. and Escherichia coli were not detected. The highest values of Chroma a* were observed at 312 and 360 hours, exhibiting an intense red color resulting from meat deterioration. Chroma b* failed to show any significant difference between the first and last day of storage. Lightness (L*) was decreased with storage time and revealed a darker color caused by microbial spoilage. Texture decreased from 2.93 to 1.12 kgf. It may be concluded that shelf-life attended to expectations with regard to texture, color and microbiology of cooked chicken breast meat stored at7°C during 13 days. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-04-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion physical-chemical analysis;microbiology analysis;quality |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17676 10.4025/actascitechnol.v36i2.17676 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17676 |
identifier_str_mv |
10.4025/actascitechnol.v36i2.17676 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17676/12670 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 36 No 2 (2014); 355-360 Acta Scientiarum. Technology; v. 36 n. 2 (2014); 355-360 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315334990135296 |