The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. Production of crispy bread snacks containing chicken meat and chicken meat powder.Ĭakmak, Hulya Altinel, Burak Kumcuoglu, Seher Kisla, Duygu Tavman, SebnemĬhicken meat in two different forms ( chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. Of the remaining bacterial species monitored, both pseudomonads and yeasts/molds were significantly higher (P6.8 log cfu/g), increased lipid oxidation (aerobic storage only thermosphacta, constituted part of the natural microflora of precooked chicken samples stored in air and under MAP reaching 7.0-8.1 log cfu/g at the end of storage period. The M2 and M3 gas mixture packaged samples did not reach this value throughout the 20 days storage period under refrigeration. TVC of precooked chicken product reached 7 log cfu/g, after days 12 and 16 of storage (air and M1 samples), respectively. Total viable counts (TVC), Lactic acid bacteria (LAB), Brochothrix thermosphacta, pseudomonads, yeasts and molds, and Enterobacteriaceae were monitored. Sampling was carried out at predetermined time intervals namely: 0, 4, 8, 12, 16 and 20 days. Identical chicken samples were aerobically packaged and used as control samples. This study evaluated the effect of modified atmosphere packaging on shelf-life extension of a precooked chicken meat product stored at 4 degrees C using microbiological, physico-chemical and sensory analyses.
Patsias, A Chouliara, I Badeka, A Savvaidis, I N Kontominas, M G Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes. However, compared to immersion chilling with antimicrobial, cook. Poultry meat destined for pre-cooked meat products typically undergoes chilling on the carcass skeletal frame and deboning before cooking. Pre-cooked chicken meat provides convenience to consumers and is growing in popularity globally. USDA-ARS?s Scientific Manuscript database
Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat
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