Quality assessment of cooked chicken breast meat at different storage temperatures

Pizato S., . and Cortez-Vega W. R., . and Prentice C., . Quality assessment of cooked chicken breast meat at different storage temperatures. pp. 143-154. ISSN 22317546

This study is aimed at estimating the shelf life of cooked chicken breast meat subjected to different storage temperatures. Analyses were carried out with industrialized cooked chicken breast stored at different temperatures (2 4 7 10 15 and 20C). The shelf life was assessed through the presence of microorganisms: mesophilic psychrotrophic Staphylococcus Escherichia coli and Salmonella. Analyses of color and cutting force were performed at each temperature studied. Sensory analysis was conducted under acceptability limits of 1.8. Temperature increase was found to reduce the microbiological shelf life. Industrialized cooked chicken breast had shelf life of 23 14 9 6 days 32 and 17 hours when stored at 2 4 7 10 15 and 20C respectively. In the color analysis luminosity and Chroma a decreased while Chroma b increased during the days of storage for all temperatures studied. Moreover the cutting force of cooked chicken breast decreased during storage. The sensory shelf life was 11 days when stored at 2 C and 2 days when stored at 20 C. In conclusion can be say that the temperature changes have greater impact on microbiological growth cutting force color changes and sensory shelf life in industrialized cooked chicken breast meat

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(22).pdf

Abstract

This study is aimed at estimating the shelf life of cooked chicken breast meat subjected to different storage temperatures. Analyses were carried out with industrialized cooked chicken breast stored at different temperatures (2 4 7 10 15 and 20C). The shelf life was assessed through the presence of microorganisms: mesophilic psychrotrophic Staphylococcus Escherichia coli and Salmonella. Analyses of color and cutting force were performed at each temperature studied. Sensory analysis was conducted under acceptability limits of 1.8. Temperature increase was found to reduce the microbiological shelf life. Industrialized cooked chicken breast had shelf life of 23 14 9 6 days 32 and 17 hours when stored at 2 4 7 10 15 and 20C respectively. In the color analysis luminosity and Chroma a decreased while Chroma b increased during the days of storage for all temperatures studied. Moreover the cutting force of cooked chicken breast decreased during storage. The sensory shelf life was 11 days when stored at 2 C and 2 days when stored at 20 C. In conclusion can be say that the temperature changes have greater impact on microbiological growth cutting force color changes and sensory shelf life in industrialized cooked chicken breast meat

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Item Type:	Article
AGROVOC Term:	Chicken meat
AGROVOC Term:	Controlled atmosphere storage
AGROVOC Term:	Low temperature
AGROVOC Term:	High temperature
AGROVOC Term:	Microorganisms
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Industrialization
AGROVOC Term:	Shelf life
AGROVOC Term:	Quality assurance
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21980

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