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Near‐Freezing Temperature Storage (−2 C ) for Extension of Shelf Life of Chilled Yellow‐Feather Broiler Meat: A Special Breed in A sia
Author(s) -
Zhang Xinxiao,
Wang Huhu,
Li Ming,
Wu Na,
Xu Xinglian
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12611
Subject(s) - shelf life , feather , broiler , modified atmosphere , breed , food science , biology , poultry farming , environmental science , zoology , chemistry , ecology
As a special breed in Asia, yellow‐feather broilers have high nutrition and can deteriorate easily under chilled conditions. The present work evaluated the effect of different storage temperatures (−2, 1 and 4 C ) on the shelf life of chilled yellow‐feather chicken under modified atmosphere packaging ( CO 2 / N 2 : 80%/20%). The total viable counts reached the limit value (7.0 log colony‐forming unit [cfu]/g) after 28 and 12 days of storage at 1 and 4C, whereas it did not exceed 7.0 log cfu/g during the whole −2 C storage period. The samples stored at −2 C had the lowest total volatile basic nitrogen content and maintained the best sensory quality and lowest drip loss among the three groups. The shelf lives of samples stored at −2 and 1C were significantly extended for 16 days compared with traditional chilling at 4C. Our results provide practical information on shelf life extension of chilled yellow‐feather broiler meat, which provide benefits to the industry to reduce unnecessary food waste. Practical Applications As a special species in Asia, yellow‐feather broiler meat has more distinctive flavor, and is thereby favored by consumers. As a result of rapid deterioration, it is imperative to develop a novel preservation technology for chilled yellow‐feather chicken. In this work, we determined the quality changes of the shelf life of chilled yellow‐feather chicken half‐carcass with high CO 2 ‐modified atmosphere packaging stored at −2, 1 and 4C. The shelf lives of samples stored at −2 and 1C were significantly extended for 16 days compared with traditional chilling at 4C. Our results will provide practical information to extend the shelf life of chilled yellow‐feather broiler meat, which will be of benefit to the poultry industry to reduce unnecessary food waste.