Abstract
The effects of gaseous ozone exposure on the physical and oxidative properties were evaluated in chicken breast fillets, which were pretreatment of gaseous ozone, ultraviolet, edible coatings and stored at 8°C (refrigerator), 27°C (closed pack), and 27°C (opened pack) for 4 d. The physical and oxidative properties of chicken meat are maintained after preozonation treatment is then applied to the edible coating. pH of chicken meat given ozone, UV and edible coating and stored at refrigerator that a pH closest to the normal chicken meat pH of 5.87. Combination of ozone, UV and edible coating has and the highest water holding capacity value and TBA value but the lowest cooking loss value. The brightness level of chicken meat coated in edible coating and stored at various temperatures showed a difference. The ability to store longer or with an increase in storage temperature, besides that, it can add value to the bioactive antioxidant and antimicrobial components.
Highlights
Along with the increase in the population in Indonesia, there is an increase in the need for food, including animal food, namely meat
The purpose of the present study was to evaluate the effects of combining ozone, UV, and edible coating on the physical and oxidative properties for evaluating in chicken breast fillets, which were pretreatment of ozone, ultraviolet, and edible coatings stored at 8°C, 27°C, and 27°C for 4 d
Chicken breast fillet (Fiesta) was cut into 5x5x1 cm2 sections weighing 35-45 g and divided of treatment: O = ozone treatment; E = dyeing with casein-chitosan edible coating; OE = ozone for 30 min; and OUE = ozone + UV + coated
Summary
Along with the increase in the population in Indonesia, there is an increase in the need for food, including animal food, namely meat. Chicken meat is one of the food ingredients that plays a significant role in the fulfillment of nutritional needs because it has high quality protein and contains amino acids that are desperately needed by the human body. Despite the fact that chicken meat is a costeffective source of animal protein, it is susceptible to spoilage. Meat can be infected with pathogenic and spoilage microorganisms in large numbers during periods of slaughter, processing and storage. According to Meat can be treated with lactic acid to reduce microbial contamination of the floor. Carcasses need to be cooled to about 4°C in water and / or air immediately after slaughter. The temperature at the showcase at the supermarket is generally 0-8oC (Suprayogo, Swarjana and Rudyanto, 2014)
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