Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Packaging Methods on the Shelf Life of Selenium-Supplemented Chicken Meat during Refrigerated Storage

  • Rhee, Min-Suk (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Ryu, Youn-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Kim, Byoung-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University)
  • Published : 2006.06.30
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Abstract

Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with ${\alpha}$-tocopherol or ${\alpha}$-tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.

Keywords

References

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