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Effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat (CROSBI ID 642832)

Prilog sa skupa u časopisu | izvorni znanstveni rad | međunarodna recenzija

Medić, Helga, Marušić Radovčić, N., Cetin, Sandra, Janči, Tibor, Karlović, Sven, Ježek, Damir Effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat // World's poultry science journal. 2016

Podaci o odgovornosti

Medić, Helga, Marušić Radovčić, N., Cetin, Sandra, Janči, Tibor, Karlović, Sven, Ježek, Damir

engleski

Effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat

The object of this study was to determine the effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat. Fresh fillets of chicken breasts were frozen with high hydrostatic pressure (150 MPa/30 min and 250 MPa/60 min) at -20ºC and vacuum frozen. Drip loss and colour were measured as well as sensory analysis of treated samples. The results showed that both methods of freezing caused drip loss. Higher pressure increases L* and b* values, while a* values are not affected. The colour of vacuum freeze chicken breast meat was darker and had higher a* and b* values compared with the samples treated by conventional freezing. The treatment with high hydrostatic pressure of 150 MPa and vacuum freezing had no significant effect on sensory characteristics of chicken meat, while the samples treated with pressure of 250 MPa showed statistically significant difference in overall satisfaction, tenderness and acceptability of the chicken breast meat.

high hydrostatic pressure; vacuum freezing; chicken breasts; weight loss; sensory characteristics

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Podaci o prilogu

2016.

nije evidentirano

objavljeno

Podaci o matičnoj publikaciji

World's poultry science journal

1743-4777

Podaci o skupu

5th Mediterranean Poultry Summit

poster

25.10.2016-25.10.2016

Cruise 2016

Povezanost rada

Prehrambena tehnologija