INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT

dos Santos S.P. Angioletti B.L. Hoffmann T.G. Rebezov M. Shariati M.A. Temerbayeva M. Pateiro M. Lorenzo J.M. Hlebová M. Bertoli S.L. de Souza C.K.
2023 Slovak University of Agriculture

Journal of Microbiology, Biotechnology and Food Sciences
2023 #13 Issue 2

This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on quality of chicken burgers. The results show that refrigeration storage favours the retention of moisture content and the juiciness of chicken burgers, but the application of vacuum (RV) was the best option to maintain the juiciness and moisture content (p < 0.05) of the samples prepared in an industrial oven with forced-air convection. The highest protein content was observed in the samples that were frozen in vacuum packaging (FV), and the lipid content was highest in the samples chilled in conventional packaging (RC) at 1 atm. Regardless of the cooking method used and the internal pressure of the packages (≤ 1 atm), refrigerated storage contributed to the best scores (p < 0.05) for color and flavor attributes. The treatments that presented the highest sensory acceptance index were the frozen samples in vacuum packaging prepared in the industrial oven, conventional oven, and grill (90%, 82.66%, and 74.33%, respectively).

Chicken burger , Cold application , Cooking conditions , Modified atmosphere , Quality parameters

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University of Blumenau, Department of Chemical Engineering, Food Preservation & Innovation Laboratory, 3250 São Paulo St., SC, Blumenau, 89030-000, Brazil
V. M. Gorbatov Federal Research Center for Food Systems, 26 Talalikhin Str., Moscow, 109316, Russian Federation
Kazakh Research Institute of Processing and Food Industry, Semey Branch of the Institute, 238«G» Gagarin Ave., Almaty, 050060, Kazakhstan
Innovative University of Eurasia, Faculty of Engineering and Technology, 45 Lomov Str., Pavlodar, 140000, Kazakhstan
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Rúa Galicia No. 4, San Cibrao das Viñas, Ourense, 32900, Spain
Universidad de Vigo, Área de Tecnología dos Alimentos, Facultad de Ciencias, Ourense, 32004, Spain
Department of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK, Trnava, 91701, Slovakia

University of Blumenau
V. M. Gorbatov Federal Research Center for Food Systems
Kazakh Research Institute of Processing and Food Industry
Innovative University of Eurasia
Centro Tecnológico de la Carne de Galicia
Universidad de Vigo
Department of Biology

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