Show simple item record

dc.creatorZouaghi, Ferdaouses_ES
dc.creatorCantalejo Díez, María Jesúses_ES
dc.date.accessioned2019-06-20T08:02:45Z
dc.date.available2019-06-20T08:02:45Z
dc.date.issued2016
dc.identifier.issn0309-1740 (Print)
dc.identifier.issn1873-4138 (Electronic)
dc.identifier.urihttps://hdl.handle.net/2454/33455
dc.description.abstractThe 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.sponsorshipThe 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.extent24 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherElsevieren
dc.relation.ispartofMeat Science 119 (2016) 123-131en
dc.rights© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectChicken meaten
dc.subjectFreeze-dryingen
dc.subjectModified atmosphere packaging (MAP)en
dc.subjectOzoneen
dc.subjectQualityen
dc.titleStudy of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meaten
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentTecnología de Alimentoses_ES
dc.contributor.departmentElikagaien Teknologiaeu
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.identifier.doi10.1016/j.meatsci.2016.04.032
dc.relation.publisherversionhttps://doi.org/10.1016/j.meatsci.2016.04.032
dc.type.versioninfo:eu-repo/semantics/acceptedVersionen
dc.type.versionVersión aceptada / Onetsi den bertsioaes
dc.contributor.funderGobierno de Navarra / Nafarroako Gobernuaes
dc.contributor.funderUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoaes


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

© 2016 Elsevier Ltd. The manuscript version is made available under the CC BY-NC-ND 4.0 license.
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.

El Repositorio ha recibido la ayuda de la Fundación Española para la Ciencia y la Tecnología para la realización de actividades en el ámbito del fomento de la investigación científica de excelencia, en la Línea 2. Repositorios institucionales (convocatoria 2020-2021).
Logo MinisterioLogo Fecyt