DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0023

VLIV ZPŮSOBU BALENÍ NA FYZIKÁLNĚ-CHEMICKÉ PARAMETRY KUŘECÍCH PRSOU A STEHEN / EFFECT OF PACKAGING METHOD ON PHYSICAL-CHEMICAL PARAMETERS OF CHICKEN BREAST AND THIGHS

Klára Bartáková1, Lenka Necidová1, Alena Zouharová1, Šárka Bursová1
1 Ústav hygieny a technologie potravin živočišného původu a gastronomie, Fakulta veterinární hygieny a ekologie, Veterinární univerzita Brno

The aim of this study was to compare selected physico-chemical parameters of chicken thighs and breast packed in the air and in a protective atmosphere. Samples were obtained from the market network from one supplier and stored for 2–3 days in the refrigerator. Breast samples were found to have statistically significantly (p < 0.05) more total protein and less total fat and collagen, probably because the thighs were packaged and analysed with skin on, while the breasts were skinless. Of the color parameters, L* was statistically significantly (p < 0.05) different for chicken breasts and thighs as well as between both package types. Due to the low values of acidity number and thiobarbiturate number, it is clear that none of the samples showed signs of spoilage, but statistically significantly (p < 0.05) higher values of both numbers were found in the packaging in air. Similarly, pH and water activity values were determined to be statistically significantly (p < 0.05) higher for packaging in air, demonstrating the proper functioning of the protective atmosphere to extend shelf life.

Keywords: packaging in air, in a protective atmosphere, pH, water activity, TBARS, color

pages: 23-29, online: 2024



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