Abstract
The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C) for 15-17 days and the sample’s chemical composition and initial pH was determined. Color, texture and microbiology were analyzed to determine the shelf-life of the cooked chicken breast meat. Salmonella spp. and Escherichia coli were not detected. The highest values of Chroma a* were observed at 312 and 360 hours, exhibiting an intense red color resulting from meat deterioration. Chroma b* failed to show any significant difference between the first and last day of storage. Lightness (L*) was decreased with storage time and revealed a darker color caused by microbial spoilage. Texture decreased from 2.93 to 1.12 kgf. It may be concluded that shelf-life attended to expectations with regard to texture, color and microbiology of cooked chicken breast meat stored at7°C during 13 days.
Highlights
Poultry meat has a high contamination risk during processing (SHELDON, 2000)
Deterioration depends on the microbiological conditions of poultry carcasses which are directly affected by slaughter and sanitization conditions (SHELDON, 2000)
Type of packaging, types and numbers of psychrotrophic bacteria are the major factors which determine the spoilage of poultry meat (TUNCER; SIRELI, 2008)
Summary
Poultry meat has a high contamination risk during processing (SHELDON, 2000). Chicken meat is highly perishable and the time that leads to deterioration varies from four to about twelve days after slaughter, even when maintained in a cooling environment (SMOLANDER et al, 2004). Deterioration depends on the microbiological conditions of poultry carcasses which are directly affected by slaughter and sanitization conditions (SHELDON, 2000). Type of packaging, types and numbers of psychrotrophic bacteria are the major factors which determine the spoilage of poultry meat (TUNCER; SIRELI, 2008). The high consumption of poultry indicates that the marketed products must be thoroughly safe, have a low spoilage rate and show the right composition, packaging, color, taste and appearance (DEL RÍO et al, 2007)
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