Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets

摘要: The effect of short-term frozen storage prior to thawing on the quality freeze-chilled chicken fillets was investigated, as modified atmosphere packaging (MAP). Four process treatments were used: (1) fresh chilled at 4 degrees C without previous freezing, (2) for 7 days and thawed C, (3) packaged under MAP (70% N(2)-30%CO(2)), (4) MAP, C. Microbiological, chemical sensory analyses conducted samples a period up 15 days. Freeze-chilled gave lower total viable count (TVC) given sampling day than fillets. expected, delayed microbial growth. Pseudomonads dominant species in aerobic conditions. reduced populations by 2-4 log cfu/g. Lactic acid bacteria (LAB) Enterobacteriaceae increased progressively all throughout storage. Yeasts molds inhibited freeze chilling. Total volatile basic nitrogen (TVB-N) values rapidly but remained significantly MA-packaged samples. especially chilling enhanced drip loss. did not affect redness or yellowness product while decreased redness. Lightness affected either Based taste, which proved be most sensitive attribute, shelf life ranged from 6 leading conclusion that is suitable technology enabling their distribution upon subsequent final destination, retail display products. combination with had negligible quality.