Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment

Abstract

The objective of this study was to investigate the appropriate temperature for processing storage of chicken meatballs made of minced chicken meat with the sous vide method. The chicken meatballs were prepared and separated into four experimental groups according to the application of heat treatment (10 and 20 minutes) and storage time (+2 and +10°C). Sensory, microbiological (total aerobic mesophilic bacteria, total psychrotrophs, lactic acidbacteria, Enterobacteriaceae, Clostridiumperfringens, Listeria spp.), chemical (pH, thiobarbituric acid), color (L*, a*, b* values), and texture profile analyses were performed on meatball samples. Cl. perfringens and Listeria spp. were not detected in meatball samples during the storage period. Samples cooked at 10 minute and stored at +2°C the highest count of total aerobic mesophilic bacteria (p<0.05). For lipid oxidation, interaction was observed between cooking time and storage temperature, with higher TBARs values for samples stored at 10 °C, while cooking time and storage temperature showed no influence on the color and textural analysis parameters. For the treatments evaluated, cooking time x storage temperature seem affect more microbiological and chemical parameters than color and textural parameters of chicken meatballs.

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

“…Besides, Nyati () reported that the application of SV technology at 70 °C for 2 min reduced the TMAB count of turkey meats from 3 log cfu/g to 1 log cfu/g and pointed out that TMAB counts were not below 3 log cfu/g during 5 week storage at 3 °C. In the same vain with our results, the study carried out by Can and Harun () demonstrated that the application of SV (at 90 °C for 20 min until the internal temperature reached to 70.9 °C) to chicken meatballs reduced the TMAB count from 4.3 log cfu/g to below 1 log cfu/g and added that the TMAB count was found below 4 log cfu/g during the storage at 2 °C for 70 days.…”

Efek Antioksidatif dan Akseptabilitas Bakso Daging Ayam Ras dengan Penambahan Gel Lidah Buaya

“…Hal ini berkaitan dengan terbentuknya peroksida yang semakin sedikit (Tabel 1), sehingga pembentukan malonaldehid dari peroksida juga rendah. Can & Harun (2015) menyatakan bahwa angka TBA bakso ayam broiler sekitar 0,31±0,2 g/kg, naik menjadi 0,63±0,2 g/kg setelah disimpan selama 7 hari pada suhu 10 o C. Hasil ini membuktikan bahwa gel lidah buaya mampu menghambat oksidasi lemak pada bakso ayam.…”

“…Tabel 3 terlihat bahwa bakso tanpa gel lidah buaya paling keras, sedangkan bakso yang ditambah lidah buaya kelunakan sama. Menurut Can & Harun (2015), kelunakan bakso ayam yang hanya ditambah bumbu dan tanpa tapioka berkisar antara 5670±190g. Faktor yang mempengaruhi kelunakan bakso adalah kadar air, serta komponen lain dalam gel lidah buaya.…”

“…Hasil analisis statistik menunjukkan bahwa kekenyalan bakso yang ditambah gel lidah berbeda nyata (p<0,05). Menurut Can & Harun (2015), kekenyalan bakso 5021±1,41 g/mm. Pada penelitian ini kekenyalan yang diperoleh antara 4436,97±92,52-5362,98±223,06 g/mm.…”

“…Asam lemak tersebut sangat mudah mengalami oksidasi yang dapat mengakibatkan kerusakan oksidatif dan menurunkan nilai gizi, timbulnya off-flavor (rasa, bau rancid), dan zat yang bersifat toksik. Can & Harun (2015) menyatakan bahwa penyimpanan bakso ayam pada suhu 10 o C selama 7 hari meningkatkan angka tiobarbiturat (TBA) dari 0,31±0,2 mg MDA/kg menjadi 0,63±0,21 mg MDA/kg yang berarti telah terjadi oksidasi lemak selama pengolahan maupun penyimpanan. Oleh sebab itu, penting dilakukan penambahan antioksidan pada pembuatan bakso untuk menghambat peroksidasi lemak.…”