Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period
This study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods (FSP) of 1, 30, 60, and 90 days at −18°C. The treatments were divided into seven groups which are control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% C...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/8876638 |
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| author | Asaad R. Al-Hilphy Majid H. Al-Asadi Jalilah H. Khalaf Amin Mousavi Khaneghah Muhammad Faisal Manzoor |
| author_facet | Asaad R. Al-Hilphy Majid H. Al-Asadi Jalilah H. Khalaf Amin Mousavi Khaneghah Muhammad Faisal Manzoor |
| author_sort | Asaad R. Al-Hilphy |
| collection | DOAJ |
| description | This study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods (FSP) of 1, 30, 60, and 90 days at −18°C. The treatments were divided into seven groups which are control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 30% O2/70% CO2, and 1.5 ml clove essential oil. The results showed that treatment of 30% N2/70% CO2 was associated with a lower pH value than control. The pH, drip loss, TBA, peroxide number, and fatty acid percentage values were significantly (p<0.05) increased as FSP rises. The effect of the MAP and muscle fiber index (MFI) was significantly different (p<0.05) by the FSP. A decrease in the drip loss during storage and cooking when samples were treated with a MAP of 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups were noted. The lowest values of TBA, peroxide number, and fatty acid percentage were recorded using 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups, respectively. There was an improvement in all sensory characteristics of all MAP and clove oil treatments. |
| format | Article |
| id | doaj-art-eb6b6f348cbc41558f1609d5f04f996f |
| institution | OA Journals |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-eb6b6f348cbc41558f1609d5f04f996f2025-08-20T02:22:21ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/8876638Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage PeriodAsaad R. Al-Hilphy0Majid H. Al-Asadi1Jalilah H. Khalaf2Amin Mousavi Khaneghah3Muhammad Faisal Manzoor4Department of Food ScienceDepartment of Animal ProductionDepartment of Animal ProductionDepartment of Food Science and NutritionSchool of Food and Biological EngineeringThis study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods (FSP) of 1, 30, 60, and 90 days at −18°C. The treatments were divided into seven groups which are control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 30% O2/70% CO2, and 1.5 ml clove essential oil. The results showed that treatment of 30% N2/70% CO2 was associated with a lower pH value than control. The pH, drip loss, TBA, peroxide number, and fatty acid percentage values were significantly (p<0.05) increased as FSP rises. The effect of the MAP and muscle fiber index (MFI) was significantly different (p<0.05) by the FSP. A decrease in the drip loss during storage and cooking when samples were treated with a MAP of 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups were noted. The lowest values of TBA, peroxide number, and fatty acid percentage were recorded using 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups, respectively. There was an improvement in all sensory characteristics of all MAP and clove oil treatments.http://dx.doi.org/10.1155/2022/8876638 |
| spellingShingle | Asaad R. Al-Hilphy Majid H. Al-Asadi Jalilah H. Khalaf Amin Mousavi Khaneghah Muhammad Faisal Manzoor Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period Journal of Food Quality |
| title | Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period |
| title_full | Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period |
| title_fullStr | Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period |
| title_full_unstemmed | Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period |
| title_short | Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period |
| title_sort | modified atmosphere packaging of chicken thigh meat physicochemical and sensory characteristics during the frozen storage period |
| url | http://dx.doi.org/10.1155/2022/8876638 |
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