Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum‐Skin Packaged Fresh Chicken
作者： S. Kartika , K. Candogan , L.W. Grimes , J.C. Acton
DOI: 10.1111/J.1365-2621.2003.TB12325.X
关键词: Food science 、 Mineralogy 、 Oxygen barrier 、 Oxygen transmission rate 、 Lightness 、 Coliform bacteria 、 Salt solution 、 Chemistry
摘要: Fresh chicken drumsticks rinsed with water or salt solution (28% NaCl) were vacuum-skin packaged in films differing oxygen transmission rate (OTR) (< 10, 3000, = 7000 cm 2 /m /24h). Salt rinsing decreased surface lightness (CIE L*). Higher OTR maintained redness a*) better than barrier film. Neither rinse nor film had any effect on yellowness b*). also reduced drip loss. Counts of aerobic and coliform bacteria increased during storage for product all films. Within each film, salt-rinsed lower counts at 3 6 d (through 12 d) total member bacteria, respectively. Product low (barrier) generally higher
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