<b>Effect of storage temperature at 7<sup>°</sup>C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat<b>

Autores

  • Sandriane Pizato Universidade Federal do Rio Grande
  • William Renzo Cortez-Vega Universidade Federal da Grande Dourados
  • Audecir Giombelli Universidade Federal de Minas Gerais
  • Carlos Prentice Universidade Federal do Rio Grande

DOI:

https://doi.org/10.4025/actascitechnol.v36i2.17676

Palavras-chave:

shelf life, color, texture, microbiology

Resumo

The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C) for 15-17 days and the sample´s chemical composition and initial pH was determined. Color, texture and microbiology were analyzed to determine the shelf-life of the cooked chicken breast meat. Salmonella spp. and Escherichia coli were not detected. The highest values of Chroma a* were observed at 312 and 360 hours, exhibiting an intense red color resulting from meat deterioration. Chroma b* failed to show any significant difference between the first and last day of storage. Lightness (L*) was decreased with storage time and revealed a darker color caused by microbial spoilage. Texture decreased from 2.93 to 1.12 kgf. It may be concluded that shelf-life attended to expectations with regard to texture, color and microbiology of cooked chicken breast meat stored at7°C during 13 days.

 

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Biografia do Autor

Sandriane Pizato, Universidade Federal do Rio Grande

Possui graduação em Engenharia de Alimentos, com ênfase em Processamento de Pescado pela Universidad Nacional Agraria La Molina (1977), Peru, Mestrado em Tecnologia de Alimentos pela Escola Superior de Agricultura Luiz de Queiroz da Universidade de São Paulo (1986) e Doutorado em Engenharia de Alimentos pela Universidade Estadual de Campinas (1993). Foi professor visitante na Universidad de Murcia, Espanha (1998), e atualmente é professor associado da Escola de Quí­mica e Alimentos e coordenador do Núcleo de Alimentos da Universidade Federal do Rio Grande. Tem atuado como consultor ad hoc da Comunidade Européia, CONYCET-Argentina, CNPq, CAPES, FAPERGS, FAPESB, e FAPEAM. Tem experiência na área de Engenharia e Tecnologia de Alimentos, com ênfase em desenvolvimento de novos produtos, atuando principalmente nos seguintes temas: pescado, processamento, biopolí­meros, bioprocessamento e produtos de origem animal.

William Renzo Cortez-Vega, Universidade Federal da Grande Dourados

School of Chemistry and Food, Food Science and Technology

Audecir Giombelli, Universidade Federal de Minas Gerais

Department of Food Technology

Carlos Prentice, Universidade Federal do Rio Grande

School of Chemistry and Food, Food Science and Technology

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Publicado

2014-04-04

Como Citar

Pizato, S., Cortez-Vega, W. R., Giombelli, A., & Prentice, C. (2014). <b>Effect of storage temperature at 7<sup>°</sup>C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat<b>. Acta Scientiarum. Technology, 36(2), 355–360. https://doi.org/10.4025/actascitechnol.v36i2.17676

Edição

Seção

Tecnologia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

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