30C-10 |
Vacuum skin packaging and salt rinse treatment to improve quality retention in fresh poultry |
S. KARTIKA1, K. Candogan, L. W. Grimes, and J. C. Acton. (1) Department of Food Science & Human Nutrition, Clemson University, 224 Poole Agricultural Center, Clemson, SC 29634-0371
In vacuum skin packaging (VSP) of fresh poultry, packaging materials are sealed to form-fitting contact with product, resulting in no void space for potential purge accumulation. Purge amount and discoloration are negative quality factors to consumers. Pre-rinses of poultry with numerous antimicrobial solutions have been tested, yet limited data exists for NaCl solution rinses. Combining VSP with salt pre-rinses may improve quality for fresh cut-up poultry. Our objective was to evaluate salt versus water pre-rinses and films differing in oxygen barrier properties for effects on quality factors of VSP fresh chicken. Chicken drumsticks were placed in 4oC water or salt (28%NaCl) solution for 2 min, drained and VSP with films having oxygen transmission rates (OTR) of <10, 3000, or Salt-rinsing, compared to water-rinsing, produced an initial decrease (P<0.01) in surface lightness (CIE L*). Rinse treatment* day interactions (P<0.05) for lightness and redness (CIE a*) resulted from a decrease in lightness and an increase in redness for water-rinsed product with the reverse occurring for salt-rinsed product over all film OTRs. OTR was a factor only for redness, with the non-barrier films (3000 and ³ 7000 cc) maintaining higher redness than barrier (<10 cc) film. In-package fluid loss was lower (P<0.01) for salt-rinsed product and in all cases, increased (P<0.01) with time. Total aerobic bacteria and coliform counts were lower (P<0.01) from day 3-12 with salt-rinsed product and for product packaged in barrier film. The results show that VSP drumsticks which had been salt-rinsed had less drip loss, lower microbial counts, and satisfactory color retention due to lightness reduction which visually increased surface redness. Therefore, salt-rinsing of cut-up poultry offers processors a significant means of enhancing quality through reduced in-package purge accumulation with lower microbial outgrowth.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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