Microbiological quality of cooked chicken breasts containing commercially available shelf-life extenders

被引:9
|
作者
Rozum, JJ
Maurer, AJ
机构
[1] Department of Animal Sciences, University of Wisconsin, Madison
关键词
chicken breast meat; shelf-life; sodium lactate; smoke flavoring; Alta(R) 2341;
D O I
10.1093/ps/76.6.908
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Experiments were conducted to determine the effect of various shelf-life extenders on the aerobic plate counts (APC) of cooked chicken breast meat stored at refrigeration temperatures. Fresh chicken breast meat obtained from local grocers was injected with either 0.5, 1, 1.5, or 2% sodium lactate; 0.63, 1.25, 1.88, or 2.51 g/kg of a liquid smoke flavoring; 0.33, 0.66, 1, or 1.33% Per/Lac(R) 1901, a fermented whey product; or 0.25, 0.5, 0.75, or 1% Alta(R) 2341, a fermented corn syrup product. The samples were cooked at 85 C dry bulb, 77.8 C wet bulb to an internal temperature of 76.7 C. The cooked chicken breasts were cut into 20-g samples and aseptically placed into Ziploc(R) bags. Initial APC were enumerated following 2-d incubation at 30 C. Additional stored samples (2 C) were subsequently evaluated for APC every week for 5 wk. Only one of the four ingredients, Alta(R) 2341, significantly extended cooked breast meat shelf-life over that of the controls. Using Alta(R) 2341 would be beneficial in extending the refrigerated shelf-life of cooked chicken breast meat up to 5 wk.
引用
收藏
页码:908 / 913
页数:6
相关论文
共 50 条
  • [21] Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration
    Arienzo, Alyexandra
    Murgia, Lorenza
    Fraudentali, Ilaria
    Gallo, Valentina
    Angelini, Riccardo
    Antonini, Giovanni
    FOODS, 2020, 9 (10)
  • [22] Effect of acidification on quality and shelf-life of carrot juice
    Yu, Li Juan
    Rupasinghe, H. P. Vasantha
    CANADIAN JOURNAL OF PLANT SCIENCE, 2012, 92 (06) : 1113 - 1120
  • [23] Shelf-life and quality of cookies with addition of sunflower kernel
    Pajin, B. S.
    Dimic, E.
    Romanic, R.
    Tomic, B.
    PROCEEDINGS OF THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07, 2008, : 357 - 365
  • [24] High pressure pasteurization of apple pieces in syrup: Microbiological shelf-life and quality evolution during refrigerated storage
    Vercammen, Anne
    Vanoirbeek, Kristof G. A.
    Lemmens, Lien
    Lurquin, Ine
    Hendrickx, Marc E. G.
    Michiels, Chris W.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2012, 16 : 259 - 266
  • [25] Effect of headspace CO2 concentration on shelf-life of cooked meat products
    Szalai, M
    Szigeti, J
    Farkas, L
    Varga, L
    Réti, A
    Zukál, E
    ACTA ALIMENTARIA, 2004, 33 (02) : 141 - 155
  • [26] PORK LOINS STORED IN CARBON-DIOXIDE - COLOR AND MICROBIOLOGICAL SHELF-LIFE
    SORHEIM, O
    GRINI, JA
    NISSEN, H
    ANDERSEN, HJ
    LEA, P
    FLEISCHWIRTSCHAFT, 1995, 75 (04): : 504 - 507
  • [27] SHELF-LIFE OF SLICED BLOOD ORANGES: MULTIVARIATE ANALYSIS OF MICROBIOLOGICAL AND SENSORY DATA
    Scacco, A.
    Mazzaglia, A.
    Restuccia, C.
    Lanza, C. M.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2007, 19 : 490 - 492
  • [28] Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions
    Anacleto, Patricia
    Teixeira, Barbara
    Marques, Pedro
    Pedro, Sonia
    Nunes, Maria Leonor
    Marques, Antonio
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (06) : 1376 - 1382
  • [29] Shelf-life and microbiological properties of refrigerated sea urchin (Paracentrotus lividus) roe
    Panebianco, Antonio
    Giuffrida, Alessandro
    Tasca, Davide
    Atanassova, Viktoria
    Ziino, Graziella
    ARCHIV FUR LEBENSMITTELHYGIENE, 2011, 62 (01): : 11 - 15
  • [30] PORK LOINS STORED IN CARBON-DIOXIDE - COLOR AND MICROBIOLOGICAL SHELF-LIFE
    SORHEIM, O
    GRINI, JA
    NISSEN, H
    ANDERSEN, HJ
    LEA, P
    FLEISCHWIRTSCHAFT, 1995, 75 (05): : 679 - 681