Title : ( Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat )
Authors: Mohammad Jouki , Farideh Tabatabaei yazdi , N. Khazaei , F. Motamedi Sedeh ,
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Abstract
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
Keywords
, Frozen storage, lipid oxidation, microbial analysis, sensory evaluation, turkey meat
@article{paperid:1026593,
author = {Jouki, Mohammad and Tabatabaei Yazdi, Farideh and N. Khazaei and F. Motamedi Sedeh},
title = {Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat},
journal = {International Journal of Animal and Veterinary Advances},
year = {2012},
volume = {4},
number = {1},
month = {February},
issn = {2041-2894},
pages = {63--67},
numpages = {4},
keywords = {Frozen storage; lipid oxidation; microbial analysis; sensory evaluation; turkey meat},
}
%0 Journal Article
%T Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat
%A Jouki, Mohammad
%A Tabatabaei Yazdi, Farideh
%A N. Khazaei
%A F. Motamedi Sedeh
%J International Journal of Animal and Veterinary Advances
%@ 2041-2894
%D 2012
