Evaluation of the stability of thighs and drumsticks boneless chicken under different conditions of industrial storage

Juliana Savio,Eunice Valduga,Geciane Toniazzo Backes,Natalia Paroul,Juliana Barbosa,Débora De Oliveira,Rogério Luis Cansian

doi:10.1590/fst.36917

Abstract

Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg protein after 12 months of storage. Samples under freezing at −6 °C for 12 months presented an increase in psychrotrophic count. This behaviour was not observed in the samples stored at −12 and −18 °C. Considering the different analyzes, the maximum storage period was 6 days at 4 °C, 8 months at –6 and –12 °C and at least 12 months storage at –18 °C.

Highlights

The consumption of frozen and chilled food has grown above average in recent years
Lipid oxidation was measured by a spectrophotometer (Perkin Elmer model Lambda EZ150) at 531 nm using a standard curve with TEP (10−8 to 10−7 mol/mL) with thiobarbituric acid reactive substances (TBARS) following the methodology proposed by Raharjo et al (1992) and modified
Samples stored at −12 °C kept a lower acidity index until the fourth month and those at −18 °C until the eighth month, compared to the samples stored at −6 °C

Summary

Introduction

The consumption of frozen and chilled food has grown above average in recent years. Consumer reliability on frozen and chilled food, especially related to aspects of the supply chain, is of high priority for all involved in the production, commercialization, logistics and distribution of foods (Galarz et al, 2010; Murray et al, 2017). It is necessary to keep the stability of the quality characteristics of chicken during its production, distribution, storage and commercialization. In this sense, controls of hygiene and product temperature are, obviously, very important factors (Jayas & Jeyamkondan, 2002; Elsedig et al, 2015)

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Conclusion