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KMID : 0380619910230060717
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 6 p.717 ~ p.722
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Quality Change of Marinated Chicken Drummettes as Affected by Vacuum Packing , ´ Rub ´ , Storage Temperature and Additives
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Abstract
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The effects of preparation methods, packaging, and additives on shelf life of appetizer chicken drummettes were investigated. Initial microbial loads of appetizer drummettes affected their refrigerated shelf life. Drummettes cooked to 93.30 had lower initial microbial loads and longer shelf life when compared to those cooked to 82.2℃. However, this advantage was not observed when `rub´ was applied during the marinating process. No apparent effect (P$gt;0.05) on the growth of psychrotrophs was found when samples were stored at 3℃ and 7℃ with or without vacuum packaging. Adding sorbic acid (0.5%) or sodium benzoate (0.5%) in the marinade mixture extended the refrigerated shelf life. The addition of 50 ppm sodium nitrite further enhanced the shelf life. The increased TBA values of drummettes can be reduced by the application of vacuum packaging. The addition of sorbic acid or sodium benzoate in the marinade was not as effective as vacuum packaging in retarding TBA value increase.
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