Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat

Zouaghi, Ferdaous; Cantalejo Díez, María Jesús

Publication:
Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat

dc.contributor.author	Zouaghi, Ferdaous
dc.contributor.author	Cantalejo Díez, María Jesús
dc.contributor.department	Tecnología de Alimentos	es_ES
dc.contributor.department	Elikagaien Teknologia	eu
dc.contributor.funder	Gobierno de Navarra / Nafarroako Gobernua	es
dc.contributor.funder	Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa	es
dc.date.accessioned	2019-06-20T08:02:45Z
dc.date.available	2019-06-20T08:02:45Z
dc.date.issued	2016
dc.description.abstract	The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) conditions on the physicochemical and sensory properties of ozonated freeze-dried chicken meat stored at 21 ± 1 °C for 28 days. To this end, 14 MAP treatments were performed to obtain the most suitable packaging atmosphere.High concentrations of O2in MAP promoted loss of redness and increased the pH values. Moreover, when the concentration of CO2in MAP was more than 40%, high values of textural parameters and low scores of sensory hardness and chewiness were achieved. The 20%CO2/80%N2 gas combination was found to be the most effective treatment for best maintaining the physicochemical and sensory quality of ozonated dried chicken samples similar to that of raw meat.	en
dc.description.sponsorship	The authors gratefully acknowledge the funding received from the “Service for International Projection of the Department of Economy and Finance of the Government of Navarra” through the granting of “Scholarship-Navarre International Talent 9/2011” and from the Public University of Navarre (a scholarship for PhD-Modality type B- 1753/2012).	en
dc.format.extent	24 p.
dc.format.mimetype	application/pdf	en
dc.identifier.doi	10.1016/j.meatsci.2016.04.032
dc.identifier.issn	0309-1740 (Print)
dc.identifier.issn	1873-4138 (Electronic)
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/33455
dc.language.iso	eng	en
dc.publisher	Elsevier	en
dc.relation.ispartof	Meat Science 119 (2016) 123-131	en
dc.relation.publisherversion	https://doi.org/10.1016/j.meatsci.2016.04.032
dc.rights	© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	Chicken meat	en
dc.subject	Freeze-drying	en
dc.subject	Modified atmosphere packaging (MAP)	en
dc.subject	Ozone	en
dc.subject	Quality	en
dc.title	Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat	en
dc.type	info:eu-repo/semantics/article	en
dc.type	Artículo / Artikulua	es
dc.type.version	info:eu-repo/semantics/acceptedVersion	en
dc.type.version	Versión aceptada / Onetsi den bertsioa	es
dspace.entity.type	Publication
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