EFFECT OF PACKAGING METHOD, STORAGE TIME
AND CONDITIONS ON THE CHICKEN THIGHS QUALITY
1
WULS-SGGW, Institute of Food Sciences
Publication date: 2021-07-20
2020;(601):3-11
KEYWORDS
ABSTRACT
The aim of the study was to determine the effect of packaging method (PVC
overwrap – in air, and under high-oxygen modified atmosphere – MAP), storage time and
conditions (cooling room or display case) on the quality of chicken thighs. In MAP packages the gas mixture composition was measured. In all samples, the drip loss, pH of muscle
tissue and L*, a*, b* color components of skin and muscle tissue were determined. It was
found that along with the extension of storage time a tendency toward decreasing O2 and an
increasing in CO2 content in MAP packages was observed. The amount of drip loss in MAP
packaging for all days of storage was significantly higher (p ≤0.05) in comparison to the
PVC overwrap. Also the amount of drip loss systematically increased with the extension of
storage time, regardless of the packaging method and storage conditions of raw material.
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| ISSN: | 0084-5477 |
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