the influence of the temperature and of the freezing time on broiler chicken meat color

a influência da temperatura e do tempo de congelamento sobre a cor da carne de frango de corte

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ID: 228473
2015
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Abstract
Since meat color represents an important component in evaluating the aspect of food products, the studies from poultry field about efficient methods of storage on long term of the chicken carcasses approaches continuous finding/optimizing of some solutions about avoiding the negative consequences owed to oxidation, that include the color loss and/or its modification. The study goal was consisting in evaluation of the three different storage procedures by temperature and time       (L1= -14°C, 30 days; L2= -16°C, 60 days; L3= -18°C, 90 days), on three cut anatomical regions (chest, upper and lower thigh), in order to characterize the broiler chicken meat color. The objective description of the chicken meat color frozen and defrozen was performed trough the CIE Lab Cartesian coordinate system. The luminosity of the studied cut anatomical regions ranged between an interval lower delimited by 47,27±1,184 units for lower thigh from L3 chicken group and upper by 53,35±1,142 units calculated for upper thigh collected from the carcasses of the same experimental group. Overall, the method of preservation determined a higher brightness to samples collected from L3 chicken group for chest and upper thigh muscles, respective L2 to lower thigh muscle of the counterparts from the other experimental group.
Uma vez que a cor da carne representa um componente importante na avaliação do aspecto de produtos alimentícios, os estudos no campo da avicultura sobre métodos eficientes de armazenamento a longo prazo de carcaças de frango abordam a busca e otimização contínua de soluções para evitar as consequências negativas decorrentes da oxidação, as quais incluem a perda de cor e/ou sua alteração. O objetivo do estudo consistiu na avaliação de três procedimentos distintos de armazenamento por temperatura e tempo (L1= -14 °C, 30 dias; L2= -16 °C, 60 dias; L3= -18 °C, 90 dias), em três cortes de regiões anatômicas (peito, sobrecoxa e coxa), a fim de caracterizar a cor da carne de frango de corte. A caracterização objetiva da cor da carne de frango congelada e descongelada foi realizada por meio do sistema de coordenadas cartesianas CIE Lab. A luminosidade das regiões anatômicas de corte estudadas variou dentro de um intervalo delimitado inferiormente por 47,27±1,184 unidades para a coxa do grupo de frangos L3 e superiormente por 53,35±1,142 unidades calculadas para a sobrecoxa coletada das carcaças do mesmo grupo experimental. De modo geral, o método de conservação determinou maior luminosidade nas amostras coletadas do grupo de frangos L3 para os músculos do peito e da sobrecoxa, e L2 para o músculo da coxa em relação às contrapartes do outro grupo experimental.
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ciobanu2015scientificthe Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Marius Mihai Ciobanu
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Journal Enzyme and microbial technology
Year 2015
DOI
DOI not found
URL
http://spasb.ro/index.php/spasb/article/view/2027
Keywords
freezing agriculturetechnologyscience

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