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KMID : 1134820230520020193
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 2 p.193 ~ p.202
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Prediction of the ‘Use by’ Date of a Marinated Chicken Thigh Meal-Kit
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Lee Eun-Jin
Cha Yong-Jun
Moon Hye-Kyung
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Abstract
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The objective of this study was to establish ‘use by’ dates for a marinated chicken thigh meal-kit by identifying the most suitable quality indicators using chemical, microbiological, and sensory evaluations. Marinated chicken thigh aged for 24 h in marinade sauce was vacuum packed and stored at 5°C, 0°C, or -20°C for up to 90 days. An investigation of changes in quality characteristics showed volatile basic nitrogen (VBN) following the zero-order reaction best correlated with quality factors (R2=0.9894). The VBN limit, as calculated by substituting the sensual limit criterion (5.00), obtained by regression analysis between VBN and overall acceptance by sensory evaluation, was 17.50 mg/100 g. Furthermore, based on the reaction rate constants at the three storage temperatures, storage periods at 5°C, 0°C, or -20°C were 4.23, 17.07, and 228.79 days, respectively. The storage period at -5°C, the preferred storage temperature in large food stores, was calculated using the Q10-value at 25.14 days. The ‘use by’ dates of the marinated chicken thigh meal-kit based on storage at 5°C, 0°C, -5°C, or -20°C were 3.38, 13.66, 20.11, and 183.03 days, respectively.
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KEYWORD
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meal-kit, shelf-life, use by date, marinated chicken thigh
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