Naslov
Effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat

Autori
Medić, Helga, Marušić Radovčić, N., Cetin, Sandra, Janči, Tibor, Karlović, Sven, Ježek, Damir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Skup
5th Mediterranean Poultry Summit

Mjesto i datum
Cruise 2016, 25.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high hydrostatic pressure; vacuum freezing; chicken breasts; weight loss; sensory characteristics

Sažetak
The object of this study was to determine the effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat. Fresh fillets of chicken breasts were frozen with high hydrostatic pressure (150 MPa/30 min and 250 MPa/60 min) at -20ºC and vacuum frozen. Drip loss and colour were measured as well as sensory analysis of treated samples. The results showed that both methods of freezing caused drip loss. Higher pressure increases L* and b* values, while a* values are not affected. The colour of vacuum freeze chicken breast meat was darker and had higher a* and b* values compared with the samples treated by conventional freezing. The treatment with high hydrostatic pressure of 150 MPa and vacuum freezing had no significant effect on sensory characteristics of chicken meat, while the samples treated with pressure of 250 MPa showed statistically significant difference in overall satisfaction, tenderness and acceptability of the chicken breast meat.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA