SHELF LIFE AND COLOUR CHARACTERISTICS OF THIGH MUSCLES OF TURKEYS PACKAGED UNDER MODIFIED ATMOSPHERE
 
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Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):99–102
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ABSTRACT
The colour of the turkey thigh muscles packaged under modified atmosphere (MA) and stored under refrigeration conditions was investigated. The aim was realized by: determination of total haem pigments (TP) concentration, relative concentration of deoxy- (Mb), oxy- (MbO2) and metmyoglobin (MMb), parameters of colour L*, a*, b* and sensory evaluation of the colour. The time of storage was limited by the total count of bacteria. It was established that turkey muscles packed under MA, can be stored for 15 days and in the air for 4 days only. The TP concentration and the three myoglobin forms were at the same level up to 4 days for samples stored under MA and in the air. After that period, they changed significantly. The relative concentration of Mb, MbO2, MMb in samples stored under MA and in the air were at the same level over the entire time of storage. The sensory evaluation of surface colour of samples packaged under MA changed significantly on the 8th day of storage, and in the control samples on the 4th day. Among the colour parameters only the L* values did not change for 15 days of storage in the samples packaged under MA and in the control samples. The a* values decreased significantly on the 8th day for samples stored under MA, however in the control samples they did not change up to the 4th day. The b* parameter increased significanly on the 4th day both for samples stored under MA and in the air.
ISSN:1230-0322