Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film‐Drying: A New Application of Polymeric Film for Food Preservation

Author:

Alnadari Fawze123ORCID,Al‐Dalali Sam4ORCID,Sallam Abubakr1,Nasiru Mustapha Muhammad5,Korma Sameh A.6,Abdin Mohamed7ORCID,Baiome Baiome Abdelmaguid8,Abdalmegeed Dyaaaldin1,Chen Chao9,Zeng Xiaoxiong1

Affiliation:

1. Department of Food Science and Engineering, College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China

2. Research and Development Center Jiangsu Tianmeijian Nature Bioengineering Co. Ltd. Nanjing China

3. Research and Development Center Nanjing Daily Nutrition Biotechnology Co. Ltd Nanjing China

4. Department of Food Science and Technology, Faculty of Agriculture and Food Science Ibb University Ibb Yemen

5. Institute of Agro‐products Processing Jiangsu Academy of Agricultural Sciences Nanjing China

6. Department of Food Science, Faculty of Agriculture Zagazig University Zagazig Egypt

7. Agricultural Research Center Food Technology Research Institute Giza Egypt

8. Parasitology and Animal Diseases Institute National Research Centre Giza Egypt

9. Research and Development Center Tianmeijian Biotechnology (Beijing) Co. Ltd Beijing China

Abstract

ABSTRACTThis present study reports the effect of different storage temperatures on the film‐dried chicken breast (FDCB) by film‐drying technique for 15 days, including FDCB‐(−18), FDCB‐4, FDCB‐18, FDCB‐28 and FDCB‐38 (°C). Both storage time and temperature negatively affected the water‐holding capacity and moisture ratio, except for FDCB‐(−18). To ensure the quality of film‐dried chicken meats, they were rehydrated and evaluated in terms of colour values, tissue microstructure and hardness. The results showed that the rehydrated samples FDCB‐28 and FDCB‐38 promoted redness loss and increased the hardness values compared with other samples at low temperatures. Moreover, the storage temperature below 28°C was the most effective strategy for best maintaining the physicochemical, antioxidative, microbiological and sensory quality of film‐dried chicken samples, similar to those of raw meat. Interestingly, the FDCB‐(−18), FDCB‐4 and FDCB‐18 samples showed a significant (p < 0.05) inhibitory effect on microbial growth and lipid oxidation for 15 days.

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Wiley

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3