초록

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Abstract ▼ AI-Helper

This study was carried out to investigate the effects of packaging methods on the shelf-life of refrigerated chicken parts at $4^{\circ}C$. The microbial and physicochemical changes of chicken parts during storage periods were also examined to determine the shelf-life. The shelf-life of c...

This study was carried out to investigate the effects of packaging methods on the shelf-life of refrigerated chicken parts at $4^{\circ}C$. The microbial and physicochemical changes of chicken parts during storage periods were also examined to determine the shelf-life. The shelf-life of chicken parts dipped in 7.5% potassium sorbate with different packaging methods such as conventional packaging, vacuum packaging and modified atmosphere packaging was determined. The shelf-life of conventional packaged chicken parts dipped in 7.5% potassium was $19\pm3$ days and the shelf-life of vacuum packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days. The shelf-life of 10% $CO_2$ and 90% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $26\pm4$ days while 20% $CO_2$ and 80% $N_2$ gas contained packaged chicken parts dipped in 7.5% potassium sorbate was $30\pm5$ days.

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