Submit Manuscript

International Journal of Poultry Science

Year: 2018 | Volume: 17 | Issue: 7 | Page No.: 311-319
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 66

Authors

Supaluk Sorapukdee

Supaluk Sorapukdee

Chanpen Uesakulrungrueng

Keywords

Research Article

Quality Deterioration of Spent Hen Jerky Packed Using Different Packaging Methods and Stored at Ambient Temperature

Supaluk Sorapukdee Supaluk Sorapukdee's LiveDNA and Chanpen Uesakulrungrueng
Background and Objective: The packaging system of jerky, a semi-dried meat product, is one of the most important factors controlling product deterioration during prolonged storage, especially in the case of spent hen meat, which is susceptible to oxidation. This typical product is generally packed in vacuum (VAC) packaging or via heat sealing with an oxygen scavenger (HSOS). This study aimed to determine the suitable packaging and to assess the physicochemical, microbiological and sensory qualities of spent hen jerky packed using different packaging methods (VAC vs. HSOS) over 90 days of storage. Methodology: The jerky was prepared by grinding spent hen meat and mixing it with ingredients, followed by forming, dehydrating and roasting the jerky. The resulting products were randomly packed under VAC or via HSOS and stored at 32±2°C for 90 days. The changes in the physicochemical and microbiological qualities of the packed products were determined at 15 days intervals, while the changes in the sensory qualities were evaluated at 90 days by comparison with freshly prepared product (0 day) as a control. Results: The moisture content and water activity of the jerky increased with the storage period (p<0.05), with no significant differences observed between the packaging methods (p>0.05). Thiobarbituric Acid Reactive Substances (TBARS) increased in samples during storage (p<0.05), but the HSOS packaging retarded the lipid oxidation in jerky compared to the VAC packaging. Moreover, the HSOS-packed product showed higher redness, yellowness and vividness and lower microbial growth during storage than did the VAC-packed product (p<0.05). According to the sensory evaluation, the jerky packed via HSOS and stored at 90 days had higher flavor and overall acceptability scores than that packed under VAC (p<0.05) and had similar scores to the those of the freshly prepared product. Conclusion: The results indicated that the HSOS treatment is preferred for packing jerky processed from spent hen meat because it can retard lipid oxidation, color deterioration and microbial growth during storage.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *