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KMID : 0380619900220020155
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.155 ~ p.161
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Quality Change of Refrigerated Chicken Breast Meat Patties and Nuggets Packaged with and without Vacuum
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Abstract
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Frozen, prefried chicken breast meat patties and nuggets were obtained from a commercial plant. The samples were packaged with and without vacuum in pouches and stored at 2-4℃. The quality of these products was measured at 4-day intervals for a period of 28 days. Vacuum packaging did not inhibit or reduce psychrotrophic microbial growth of the patty and nugget samples upon refrigerated storage. Log total fungal counts for vacuum packaged samples remained stationary after reaching a log number of 3.5, while a continuous increase was observed for nonvacuum packaged samples. Vacuum packaging did not prevent an increase of TBA values. Free fatty acid values of the samples were low and remained low throughout the observation period. A continuous darkening of the internal portions of the samples was observed.
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