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Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum‐Skin Packaged Fresh Chicken
Author(s) -
Kartika S.,
Candogan K.,
Grimes L.W.,
Acton J.C.
Publication year - 2003
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.1365-2621.2003.tb12325.x
Subject(s) - lightness , chemistry , food science , salt (chemistry) , oxygen , salt solution , aerobic bacteria , coliform bacteria , bacteria , water retention , water holding capacity , biology , ecology , physics , organic chemistry , soil water , optics , genetics
Fresh chicken drumsticks rinsed with water or salt solution (28% NaCl) were vacuum‐skin packaged in films differing in oxygen transmission rate (OTR) (< 10, 3000, ≥ 7000 cm 3 /m 2 /24 h). Salt rinsing decreased surface lightness (CIE L *). Higher OTR films maintained surface redness (CIE a *) better than oxygen barrier film. Neither rinse nor film OTR had any effect on yellowness (CIE b *). Salt rinsing drumsticks also reduced drip loss. Counts of aerobic and coliform bacteria increased during storage for product in all films. Within each film, salt‐rinsed drumsticks had lower counts at 3 and 6 d of storage (through 12 d) for total aerobic and coliform bacteria, respectively. Product in low OTR (barrier) film generally had lower bacteria counts than product in higher OTR films.