Influence of Modified Atmosphere Packaging and Frozen-Storage Period in the Colour Characteristics of Poultry Meat

Authors

  • Jalilah H. Khalaf Department of Animal Production, College of Agriculture, University of Basrah
  • Majid H. Al-Asadi Department of Animal Production, College of Agriculture, University of Basrah
  • Asaad R. Al-Hilphy Department of Food Science, College of Agriculture, University of Basrah

DOI:

https://doi.org/10.37077/25200860.2019.197

Keywords:

Chroma, Lightness, Packaging, Colour, Hue angle

Abstract

This study was carried out to investigate the effect of modified atmosphere packaging and frozen storage period in the colour characteristics of chick thigh meat. The treatments were 70%CO2+15%N2+15%O2, 70%CO2 +30%N2, 70%CO2+ 30% O2 ,50%N2+50%O2, vacuumand clove oil at different frozen storage periods (1, 30, 60,and 90 days at -18 C). An 84 chick thigh meat pieces were utilized in this study. Polyethylene bags were used in packaging meat under vacuum, then filled with different gases. Colour parameters such as lightness (L*), redness/greenness (a*), yellowness/blueness (b*), Chroma (?C), the total colour difference (?E), and hue angle (h) were studied. The results demonstration that the modified atmosphere packaging treatments have a significant (P<0.05) effect on L*, a*, h values, but b*, ?C, and ?E parameter were not significantly affected by the treatments. Furthermore, the frozen storage periods have a significant (P<0.05) effect on L*, a*, b*, h, ?C, and ?E values. The result clarified that the effect of the interference between the modified atmosphere packaging treatments and frozen storage periods on a*, ?E, ?C, and h values was not significant, but its effect on L* and b* was significant (P<0.05). The results also showed that the highest L* value was 54.12 by using vacuumed packaging treatment on 30 days of frozen storage period. a* value was increased by using modified atmosphere packaging treatments but decreased with the increase of frozen storage period. b* value was ranged between 0.70 by control to 16.65 by using 70%CO2+15%N2+15%O2. The lowest ?E, ?C, and h values were 4.96, 2.70 and 0.53 by using70%CO2+30%N2, 70%CO2+30%N2 and clove oil on 30, 1 and 1 days of frozen storage period respectively.

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Published

2019-12-30

How to Cite

Khalaf, J. H., Al-Asadi, M. H., & Al-Hilphy, A. R. (2019). Influence of Modified Atmosphere Packaging and Frozen-Storage Period in the Colour Characteristics of Poultry Meat. Basrah Journal of Agricultural Sciences, 32(2), 60-73. https://doi.org/10.37077/25200860.2019.197

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Articles