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SHELF-LIFE OF CHICKEN LOAVES
被引：0
作者：
ROCA, RD
ALVES, RSA
BONASSI, IA
机构：
关键词：
BROILER MEAT;
CHEMICAL ANALYSIS;
SENSORY ANALYSIS;
MICROBIOLOGICAL ANALYSIS;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
This research was designed to study the elaboration of chicken loaf with ground meat. The products were elaborated in laboratory scale utilizing broiler meat bought at the market. The products were conditioned in vacuum-packages and stored for 133 days at 5 and 10 degrees C. Chemical, sensorial and microbiological analyses of the elaborated products were performed. The storage temperature affected the total bacterial counts, pH, characteristic aroma and rancid aroma. In both treatments (storage temperature: 5 and 10 degrees C), depletion of nitrites, reaching 24 ppm in 133 days of storage, and exudate formation after 77 days were observed. The storage of chicken leaves, vacuum-packaged, at 5 degrees C for a maximum of 77 days is recommended.
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页码：1769 / 1778
页数：10
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