Quality Characteristics of Convenience Chicken Products as Related to Packaging and Storage

Abstract

Precooked and prefried chicken products were prepared and packaged by three methods using commercial polyester/polyethylene laminate pouches and oil resistant papers. The effects of frozen storage on weight losses, TBA value, peroxide value, acid value and organoleptic qualities of the prepared products were studied. Vacuum packaged samples had the lowest weight losses, TBA and peroxide values, and the best preference scores as compared to the heat sealed and the paper wrapped products. Acid values were higher for breast portions than those of the thigh parts. A sharp decline in acid values during storage was observed for the paper wrapped samples. Taste panels preferred the products which were fried just before serving, rather than the prefried ones.

Quality Assessment of Mince Based Products Made from Mrigal (Cirrhinus mrigala) During Frozen Storage

“…A similar decrease in the TPC count was found by the Al-bulushi et al, (2005) and Ninan et al, (2010) during the frozen storage of fish burger from Arabian sea meagre at -20°C for 3 months and frozen storage of value added products from Tilapia, respectively. Lethal effects of temperature just below the freezing point are more deleterious than the very low storage temperature for the survival of bacteria (Arafa and Chen, 1976). Pathogenic bacteria were not detected in any of the products during the entire period of frozen storage.…”

Lipid Oxidation in Ground Beef Patties as Affected by Time‐Temperature and Product Packaging Parameters

“…This would indicate that there was no advantage in vacuumpackaging or storing at lower temperatures. Although malonaldehyde can be used to follow oxidative deterioration of meat, the relationship between oxidation and malonaldehyde production is not a simple one (Arafa and Chen, 1976).…”

Requirements for foods packaged in polymeric films∗

“…Packaging with carbon dioxide as a means of preventing rancidity in bacon" and vacuum packaging of precooked and prefried chicken has been suggested. 67 Whole poultry and turkey are vacuum packaged in moisture-barrier shrink films and are frozen for long-term storage. Frozen fish are subject to two principal oxidative deteriorations, rancidity and "rusting."…”