Determination of Spoilage development and shelf life in Poultry meat using color Indicators in chill condition

Document Type : Research Article

Authors

1 Department of Food Science College of Agricultural engineering Yazd science and Research Branch, Islamic Azad University, Yazd.

2 Department of Food Science associate professor, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran

Abstract

Meat and meat products are now one of the most and food supplies corrupt men are needed and these products also requires suitable packaging that preserve product against physical, chemical and biological damages are of great importance. Appling the modern methods of packaging to increase shelf life and Identification of characteristics of packaged material during maintenance is further considered the can be referred to a variety of packaging active and intelligent. The aim of this study was easier diagnosis of chemical and microbial spoilage of poultry meat and the rate of spoilage during shelf life by colored indicators. Chicken meat were prepared under sterile conditions and analyzed separately, each in a glass container and indicators have been developed (Transparent polyethylene sheets is placed that layer of filter paper containing 3.4 and 5 ml of phenol red or bromocresol green indicators) were exposed In indirect contact with the sample and then were kept in 4+20C .The samples were analyzed for 3 days in refrigerator. Biological microbial experiments Including total count of bacteria and chemicals including  measurement of total volatile nitrogen and the pH total volatile bases and pH were carried out and finally correlation of these experiments were analyzed by created color change. According to the results of chemical and microbial experiments, both indicators in three values (3, 4, 5 ml) led significantly (P

Keywords

References

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Innovative Food Technologies
Volume 2, Issue 2
March 2015
Pages 3-14

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History

  • Receive Date: 17 July 2014
  • Revise Date: 16 September 2014
  • Accept Date: 24 February 2015

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