Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat
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Date
2016
Version
Acceso abierto / Sarbide irekia
Type
Artículo / Artikulua
Version
Versión aceptada / Onetsi den bertsioa
Impact
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 ...
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Subject
Chicken meat,
Freeze-drying,
Modified atmosphere packaging (MAP),
Ozone,
Quality
Publisher
Elsevier
Published in
Meat Science 119 (2016) 123-131
Departament
Universidad Pública de Navarra. Departamento de Tecnología de Alimentos /
Nafarroako Unibertsitate Publikoa. Elikagaien Teknologia Saila
Publisher version
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).
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Except where otherwise noted, this item's license is described as © 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.
