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dc.contributor.authorPettersen, Marit Kvalvåg
dc.contributor.authorNilsen-Nygaard, Julie
dc.contributor.authorHansen, Anlaug Ådland
dc.contributor.authorCarlehög, Mats
dc.contributor.authorLiland, Kristian Hovde
dc.date.accessioned2021-06-14T12:43:59Z
dc.date.available2021-06-14T12:43:59Z
dc.date.created2021-06-10T12:10:37Z
dc.date.issued2021
dc.identifier.citationFoods. 2021, 10 (6), .
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/2759340
dc.description.abstractVisible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers’ satisfaction and repurchase. In this study we compared the effect of a number of liquid absorbent pads in combination with headspace gas composition (60% CO2/40% N2 and 75% O2/25% CO2 ) and gas-to-product volume ratio (g/p) on drip loss and quality of fresh chicken breast fillets. A significant increase in drip loss with an increasing number of liquid absorbent pads was documented. The increase was more pronounced in 60% CO2/40% N2 compared to 75% O2/25% CO2 . By comparing packaging variants with a different number of liquid absorbent pads, a higher drip loss for all tested was found at g/p 1.8 compared to g/p 2.9. Total viable counts (TVC) were independent of whether there was free liquid in contact with the product, and TVC was independent of gas composition. Differentiation between the gas compositions was seen for specific bacterial analyses. While significant changes were observed using texture analysis, sensory evaluation of the chicken breast fillets did not show any negative effect in texture related attributes. This study demonstrates the importance of optimized control of meat drip loss, as product-adjusted liquid absorption may affect economy, food quality, and consumer satisfaction, as well as food waste
dc.language.isoeng
dc.subjectDrip loss
dc.subjectDrip loss
dc.subjectChicken breast fillet
dc.subjectChicken breast fillet
dc.subjectMatemballasje
dc.subjectFood packaging materials
dc.subjectTexture
dc.subjectTexture
dc.subjectLiquid absorbent pad
dc.subjectLiquid absorbent pad
dc.titleEffect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber18
dc.source.volume10
dc.source.journalFoods
dc.source.issue6
dc.identifier.doi10.3390/foods10061340
dc.identifier.cristin1915051
dc.relation.projectNofima AS: 201702
dc.relation.projectNofima AS: 201704
dc.relation.projectNorges forskningsråd: 262308
dc.relation.projectNorges forskningsråd: 262306
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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