Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The effect of carcass part and packaging method on the storage stability of mechanically deboned chicken meat
Journal of Muscle Foods · Temmuz 2008
YÖKSİS Kayıtları
THE EFFECT OF CARCASS PART AND PACKAGING METHOD ON THE STORAGE STABILITY OF MECHANICALLY DEBONED CHICKEN MEAT
Journal of Muscle Foods · 2008 SSCI 8 atıf
PROFESÖR CEMALETTİN SARIÇOBAN →
Makale Bilgileri
DergiJournal of Muscle Foods
Yayın TarihiTemmuz 2008
Cilt / Sayfa19 · 288-301
Scopus ID2-s2.0-70350233145
Erişim🔓 Açık Erişim
Özet
Mechanically deboned chicken frame meat (MDCFM) and mechanically deboned chicken neck meat (MDCNM) samples were obtained from mechanically deboned chicken meat (MDCM) by a Beehive separator. MDCM was vacuum- or air-packed and stored frozen for 4, 8, 12, 16, 20 and 24 weeks. The effects of packing and storage time of MDCFM and MDCNM on free fatty acid (FFA), peroxide and TBA values were determined, and the interaction effects between part of carcass (frame or neck), storage form (either vacuum- or air-packed) and storage time on these parameters were investigated. The significant (P<0.001; 0.05) effect of storage time on pH, FFA, peroxide and TBA values was determined. Part of carcass and storage form were the factors with the greatest effect (P<0.001) on TBA values, followed by the effect of storage time. In general, neck meats were more stable than frame meats with regard to TBA values during storage period; however, these values increased with prolonged storage time. Among the interactions, TBA values were highly influenced by carcass part x storage form. Vacuum-packed MDCNM could be stored for up to 24 weeks within normal limitations with respect to the stability of the parameters studied. © 2008, Blackwell Publishing.
Yazarlar (5)
1
R. B. Ozkececi
2
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
3
Mustafa Tahsin Yilmaz
4
Cemalettin Sariçoban
5
H. W. Ockerman
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
The Ohio State University
Columbus United States
Metrikler
13
Atıf
5
Yazar