Chicken meat is high nutritional food which need prolonged shelf life through packaging innovation. Efforts to maintained quality of chicken meat are done through primary packaging treatments. This experiment was conducted to study the effect of different primary packaging thickness on the physico-chemical, microbiological, and sensorial qualities of wholesale frozen chicken stored at -18 ºC during storage at 0, 30, 60, 90, 120 days. Three different primary plastic thicknesses used namely T1 (65 μm), T2 (75 μm), and T3 (105 μm). The results showed that during storage, physical parameters namely pH values ranged from 5,78-6,08; water holding capacity was 36.28-38.44%; cooking losses were 100.29-270.3%; and tenderness 1.3-2.9 mm/ 50 gr. Proximate analysis in averages showed that water content of T1-T3 ranged at 73,4-74,2%; protein 16.3-22; fat at 3.9-6.06%; and collagen at 1.32-1.98%. Protein and fat in this regard, were not significantly different among treatments (P>0.05). Microbiological analysis showed 1.4-1.55 × 10 6 CFU among treatments. While the sensory test showed taste value ranged from 1.64-2.18; color 1.91-2.18; texture 1.77-2.14; juiciness 1.95-2.09; elasticity 1.45-2.36; and overall acceptance at 2.00. Overall sensory parameters were not significantly different (P> 0.05). These preliminary data could be used for further research related wholesale frozen chicken.
This study was aimed to compare physicochemical, sensory, and shelf life of ready-to-eat (RTE) ayam kalasan, one of indigenous fried chicken from Indonesia using three different packaging. The treatment of packaging materials were P0 (conventional packaging), P1 (vacuum packaging), and P2 (retort packaging). Shelf life test was conducted at 0 and 2 weeks with triplication for each samples. The parameters tested were physicochemical and sensory evaluation. Physicochemical tests were pH, water holding capacity (WHC), tenderness, and proximate analysis (water, collagen, protein, and fat). Sensory parameters which were analyzed namely color, taste, texture, flavor, and tenderness. Data were analyzed using factorial analysis 3 x 2 combined with Duncan test. The results showed that the packaging material with three different methods produced different physicochemical and sensory qualities. The pH value were ranged from 5.96-6.18, WHC at 35.00%-49.30%, and tenderness at 1.94 kg/cm2-3.08 kg/cm2. Results showed that chemical parameters among different packaging ranged from 1.84%-2.15% for collagen, 6.94%-7.62% for fat, 59.40%-67.31% for water, and 24.13%-28.02% for protein. The sensory parameters including color, taste, texture, flavor, and tenderness ranged from 3.20-4.36; 3.73-3.90; 3.73-3.90; 3.10-3.82; and 3.00-4.00 respectively. This preliminary data could be used for further research related longer shelf life of RTE ayam kalasan.
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