Citation
Nor Khaizura M. A. R., . and Ismail Fitry M. R., . and Ibadullah W. Z. W., . and Jauhar S., . and Chong G. H., . Application of supercritical carbon dioxide (SC-CO‚‚) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature. pp. 103-110. ISSN 2231-7546
Abstract
Supercritical carbon dioxide (SC-CO2) is a non-thermal technique implemented by food pharmaceutical and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently limited number of studies has reported the application of SC-CO‚‚ on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO‚‚-treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO‚‚ at 14 MPa and 45C for 40 min and was stored at 4C for 0 3 and 7 days. The obtained results indicated that the treatment with SC-CO‚‚ significantly decreased the total plate count and yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage respectively. The values of pH cooking loss and water holding capacity were not affected by the treatment. The results revealed that the SC-CO‚‚-treated samples displayed harder texture higher lightness and yellowness and lower redness. In addition lipid peroxidation of SC-CO‚‚ and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary the application of SC-CO‚‚ was capable of enhancing the microbial quality and certain physicochemical attributes. However alteration of certain parameters of SC-CO‚‚ might enhance the overall meat quality.
Download File
Full text available from:
Official URL: http://www.ifrj.upm.edu.my/27%20(01)%202020/11%20-...
|
Abstract
Supercritical carbon dioxide (SC-CO2) is a non-thermal technique implemented by food pharmaceutical and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently limited number of studies has reported the application of SC-CO‚‚ on fresh chicken meat. The present work therefore aimed to reveal the microbial and physicochemical quality of the SC-CO‚‚-treated fresh chicken meat. The fresh chicken meat was subjected to the SC-CO‚‚ at 14 MPa and 45C for 40 min and was stored at 4C for 0 3 and 7 days. The obtained results indicated that the treatment with SC-CO‚‚ significantly decreased the total plate count and yeast and mould count from log10 5.90 to 2.00 CFU/g and from log10 5.02 to 2.00 CFU/g at day 7 of storage respectively. The values of pH cooking loss and water holding capacity were not affected by the treatment. The results revealed that the SC-CO‚‚-treated samples displayed harder texture higher lightness and yellowness and lower redness. In addition lipid peroxidation of SC-CO‚‚ and control samples resulted in values of 1.9 and 0.5 MDA/mg of meat at day 7 of storage time and did not significantly change in the rest of the evaluation days. In summary the application of SC-CO‚‚ was capable of enhancing the microbial quality and certain physicochemical attributes. However alteration of certain parameters of SC-CO‚‚ might enhance the overall meat quality.
Additional Metadata
Item Type: | Article |
---|---|
AGROVOC Term: | Chicken meat |
AGROVOC Term: | Supercritical CO2 extraction |
AGROVOC Term: | Carbon dioxide |
AGROVOC Term: | Microbial properties |
AGROVOC Term: | Physicochemical properties |
AGROVOC Term: | Chilling |
AGROVOC Term: | Temperature |
AGROVOC Term: | Lipid peroxidation |
AGROVOC Term: | Microorganisms |
AGROVOC Term: | Physicochemical properties |
Depositing User: | Mr. AFANDI ABDUL MALEK |
Last Modified: | 24 Apr 2025 00:54 |
URI: | http://webagris.upm.edu.my/id/eprint/8977 |
Actions (login required)
![]() |
View Item |