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Abstract
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Article Information:
Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat
M. Jouki, F. Tabatabaei, N. Khazaei and F. Motamedi Sedeh
Corresponding Author: M. Jouki
Submitted: 2011 December, 02
Accepted: 2012 Januray, 04
Published: 2012 February, 15 |
Abstract:
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The samples were stored at -18ºC and undergone microbial analysis, chemical characteristics and
sensory evaluation at 2-month intervals. Mean bacterial loads and coliform counts were 7.1×107±2.0×106 and
1.9×107±7.1×106 CFU/g. In this study, frozen storage was more effective than either treatment alone at
decreasing total and coliform counts. Microbial analysis indicated that freezing storage had a significant effect
(p<0.05) on the reduction of microbial loads. Frozen storage of samples months had no significant effect on
their Total Volatile Nitrogen (TVN) contents during two-month storage, while storage more than 2 months
significantly increased the PV and TVN for samples. Storage of packed meat under frozen condition enhanced
product shelf life for 2 months without undesirable and detrimental effects on its sensory acceptability.
Key words: Frozen storage, lipid oxidation, microbial analysis, sensory evaluation, turkey meat, ,
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Cite this Reference:
M. Jouki, F. Tabatabaei, N. Khazaei and F. Motamedi Sedeh, . Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat. International Journal of Animal and Veterinary Advances, (1): 63-67.
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ISSN (Online): 2041-2908
ISSN (Print): 2041-2894 |
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