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

IF 2.8 4区工程技术 Q2 ENGINEERING, MANUFACTURING

Packaging Technology and Science Pub Date : 2024-03-20 DOI:10.1002/pts.2807

Fawze Alnadari, Sam Al-Dalali, Abubakr Sallam, Mustapha Muhammad Nasiru, Sameh A. Korma, Mohamed Abdin, Baiome Abdelmaguid Baiome, Dyaaaldin Abdalmegeed, Chao Chen, Xiaoxiong Zeng

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Abstract

This 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.

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贮藏温度和时间对使用薄膜干燥法干燥鸡胸肉的影响：聚合物薄膜在食品保鲜中的新应用

本研究报告了不同贮藏温度对采用薄膜干燥技术贮藏 15 天的薄膜干燥鸡胸肉（FDCB）的影响，包括 FDCB-（-18）、FDCB-4、FDCB-18、FDCB-28 和 FDCB-38（°C）。除 FDCB-(-18) 外，贮藏时间和温度对持水量和水分比均有负面影响。为确保薄膜干燥鸡肉的质量，对它们进行了再水化，并从色值、组织微观结构和硬度方面进行了评估。结果表明，在低温条件下，与其他样品相比，再水化样品 FDCB-28 和 FDCB-38 会促进红度下降，并提高硬度值。此外，28°C 以下的贮藏温度是最有效的策略，能最好地保持薄膜干燥鸡肉样品的理化、抗氧化、微生物和感官质量，与生肉相似。有趣的是，FDCB-（-18）、FDCB-4 和 FDCB-18 样品在 15 天内对微生物生长和脂质氧化有显著的抑制作用（p < 0.05）。

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来源期刊

Packaging Technology and Science 工程技术-工程：制造

CiteScore

4.90

自引率

7.70%

发文量

审稿时长

>12 weeks

期刊介绍： Packaging Technology & Science publishes original research, applications and review papers describing significant, novel developments in its field. The Journal welcomes contributions in a wide range of areas in packaging technology and science, including: -Active packaging -Aseptic and sterile packaging -Barrier packaging -Design methodology -Environmental factors and sustainability -Ergonomics -Food packaging -Machinery and engineering for packaging -Marketing aspects of packaging -Materials -Migration -New manufacturing processes and techniques -Testing, analysis and quality control -Transport packaging