scholarly journals The effect of plasma generated ozone for cold storage the broiler chicken meat

2019 ◽  
Vol 11 (1) ◽  
pp. 12-17
Author(s):  
MERISA MERISA YULIANI ◽  
L D MAHFUDZ ◽  
NURWANTORO NURWANTORO ◽  
M NUR
Keyword(s):  
Statistical Analysis ◽  
Shelf Life ◽  
Cold Storage ◽  
Combination Treatment ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Ph Values ◽  
Ozone Concentrations ◽  
Start Process ◽  
Range Test

Yuliani M, Mahfudz LD, Nurwantoro, Nur M. 2019. The effect of plasma generated ozone for cold storage the broiler chicken meat. Nusantara Bioscience 11: 12-17.  The aim of this study was to determine the effect of combination treatment washing chicken meat with three ozone concentrations in the water during 10 min and stored at 2-7˚C without ozonation and with ozonation, on the shelf life of chicken meat. The study was conducted with a complete random factorial design (CRD) factorial pattern 3 x 2 with 3 replications. The data were analyzed by using analysis of variance (ANOVA). If the results were significant, the analysis followed Duncan's New Multiple Range Test (DMRT). The results of statistical analysis showed that average pH values, color scores intensity b * for brightness (yellowness) and Peroxide value (PV) showed significant differences (P <0.05). H 2 S test showed that combination treatment washing chicken meat with ozone concentrations 3ppm in the water during 10 min and stored at 2-7˚C with ozonation was able to inhibit the start process of decomposition chicken meat until the 10th days. The conclusion of these results that combination treatment washing chicken meat with ozone concentrations 3ppm in the water during 10 min and stored at 2-7˚C with ozonation can extend the shelf life of chicken meat until the 10th days.

scholarly journals Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 400-407 ◽  
Author(s):  
María J. Cantalejo ◽  
Ferdaous Zouaghi ◽  
Iratxe Pérez-Arnedo
Keyword(s):  
Shelf Life ◽  
Broiler Chicken ◽  
Freeze Drying ◽  
Chicken Meat ◽  
Combined Effects

scholarly journals Microbiological quality of fresh chicken meat products from different farms

Meso ◽  
2018 ◽  
Vol 20 (6) ◽  
pp. 492-502
Author(s):  
Merjem Mlaćo ◽  
Adis Mukača ◽  
Nirves Bulaja ◽  
Elvedin Borić ◽  
Sanin Tanković
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Microbiological Quality ◽  
Chicken Meat ◽  
Variable Degree ◽  
Test Interval ◽  
Ph Values ◽  
Microbiological Criteria ◽  
Number Of Bacteria ◽  
Microbiological Status

The purpose of this paper was to verify the shelf life of fresh chicken meat and offal (grilled chicken, drumsticks, wings, and liver, hearts and gizzards) by determining the microbiological status and the presence of Salmonella bacteria, and the total number of aerobic mesophilic bacteria, Listeria monocytogenes, Escherichia coli and Enterobacteriaceae during the nine days of storage, as well as to determine the correlation between microbial growth of certain bacteria with respect to the test interval and established pH values. The obtained results served to determine farm's rating and classification in relation to the established microbiological status. All products tested in relation to their microbiological quality maintained their hygienic safety within their 7-day shelf life. Only grilled chicken sample remained within the prescribed microbiological criteria limits on the ninth day after production. We established positive correlation with variable degree of correlation between the total number of bacteria isolated from chicken meat samples originating from all farms and the test interval, as well as the positive and negative correlation with variable degree of correlation, and the complete absence of correlation between the total number of bacteria isolated from samples and resulting pH values. Because the highest counts of certain bacteria on the seventh and ninth day for individual farms that were the subject of the study differed even though we examined the same type of product, we carried out a classification of individual farms. The conditions for keeping, transporting and slaughtering broilers, as well as the adequate storage of related products, have a significant impact on the microbiological status, hygienic safety and shelf life of fresh chicken meat.

scholarly journals Stabilitas Daging Ayam dengan Pelapisan Edible Coating Berbahan Kasein-Kitosan Selama Penyimpanan

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
Mulia Winirsya Apriliyani ◽  
Premy Puspitawati Rahayu ◽  
Abdul Manab
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Edible Coating ◽  
Chicken Meat ◽  
E Coli ◽  
The Stability ◽  
Storage Times ◽  
Coating Temperature ◽  
Range Test ◽  
Long Storage

The purpose of this study were to determine the effect of the stability of the use of casein edible coatings and chitosan on chicken meat with different storage times in terms of peroxide numbers, iodine numbers, antioxidant activity, bacterial counts, S. aureus, E. coli, and Salmonella sp. The treatment of chicken meat coated with edible coating temperature of ± 8 oC with a difference of shelf life for 1 day, 4 days, 10 days, 12 days, 14 days and 21 days. Research data will be analyzed using Analysis of Variance and followed by Duncan's Multiple Range Test (UJBD) if there are significant differences. The results showed that chicken meat coated with casein chitosan edible coating with long storage treatment gave a very significant effect (P <0.01) on the value of iodine numbers, peroxide numbers, and antioxidant activity, ALT and S. aureus. Casein and chitosan edible coating can provide stability in a certain shelf life at a temperature of 8 oC. 

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

2009 ◽  
Vol 12 (3) ◽  
pp. 681-690 ◽  
Author(s):  
Ann S. Mothershaw ◽  
Taghreed Gaffer ◽  
Isam Kadim ◽  
Nejib Guizani ◽  
Issa Al-Amri ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Quality Characteristics ◽  
Chicken Meat ◽  
Different Temperatures

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

scholarly journals Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 138
Author(s):  
Chyntia Wulandari Eka Saputri ◽  
I. A. Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Consumption Rate ◽  
Storage Temperature ◽  
Treatment Time ◽  
O2 Consumption ◽  
Damage Level ◽  
Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin   The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

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