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SHELF‐LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATE
Author(s) -
CUNNINGHAM F. E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08522.x
Subject(s) - potassium sorbate , food science , chemistry , odor , shelf life , taste , potassium , distilled water , water activity , tenderness , moisture , water content , chromatography , sugar , organic chemistry , geotechnical engineering , engineering
Fresh, broiler parts were dipped 30 or 60 set in solutions of potassium sorbate. Drumsticks were stored at refrigerator temperature and evaluated daily for off‐odor development and total counts. Thighs and breasts were baked to internal breast temperature of 85°C cooled, then evaluated for shear press values, moisture retention, and sensory properties. Drumsticks dipped in potassium sorbate developed off‐odors later than the controls. Those parts dipped in 10% potassium sorbate had a 20‐day shelf‐life at 4°C, based on off‐odor development and time for total counts to reach 10′. Parts dipped in potassium sorbate for 30 set, drained, then baked had similar Shear Press (tenderness) and Carver Press (moisture retention) values regardless of the sorbate concentration used. Taste panel members could not distinguish between those parts dipped in 5 or 10% potassium sorbate and those parts dipped in distilled water. Sensory evaluations were significantly lower for those parts dipped in 15% potassium sorbate solutions for 1 mm. Parts dipped in 5 or 10% solutions for 1 mm were indistinguishable from the controls.