Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film-Drying: A New Application of Polymeric Film for Food Preservation

文献类型： 外文期刊

第一作者： Alnadari, Fawze

作者： Alnadari, Fawze;Sallam, Abubakr;Abdalmegeed, Dyaaaldin;Zeng, Xiaoxiong;Alnadari, Fawze;Alnadari, Fawze;Al-Dalali, Sam;Nasiru, Mustapha Muhammad;Korma, Sameh A.;Abdin, Mohamed;Baiome, Baiome Abdelmaguid;Chen, Chao

作者机构：

关键词： antimicrobial; dehydration film; food quality monitoring; freshness preservation; lipid oxidation; rehydration

期刊名称：PACKAGING TECHNOLOGY AND SCIENCE （ 影响因子：2.6； 五年影响因子：2.6 ）

ISSN： 0894-3214

年卷期： 2024 年 37 卷 5 期

页码：

收录情况： SCI

摘要： This present study reports the effect of different storage temperatures on the film-dried chicken breast (FDCB) by film-drying technique for 15 days, including FDCB-(-18), FDCB-4, FDCB-18, FDCB-28 and FDCB-38 (C-degrees). Both storage time and temperature negatively affected the water-holding capacity and moisture ratio, except for FDCB-(-18). To ensure the quality of film-dried chicken meats, they were rehydrated and evaluated in terms of colour values, tissue microstructure and hardness. The results showed that the rehydrated samples FDCB-28 and FDCB-38 promoted redness loss and increased the hardness values compared with other samples at low temperatures. Moreover, the storage temperature below 28(degrees)C was the most effective strategy for best maintaining the physicochemical, antioxidative, microbiological and sensory quality of film-dried chicken samples, similar to those of raw meat. Interestingly, the FDCB-(-18), FDCB-4 and FDCB-18 samples showed a significant (p < 0.05) inhibitory effect on microbial growth and lipid oxidation for 15 days.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序