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Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets.

Authors
  • Pettersen, Marit Kvalvåg1
  • Nilsen-Nygaard, Julie1
  • Hansen, Anlaug Ådland1
  • Carlehög, Mats1
  • Liland, Kristian Hovde2
  • 1 Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS), Osloveien 1, 1430 Ås, Norway. , (Norway)
  • 2 Faculty of Science and Technology, Norwegian University of Life Sciences (NMBU), 1432 Ås, Norway. , (Norway)
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Jun 10, 2021
Volume
10
Issue
6
Identifiers
DOI: 10.3390/foods10061340
PMID: 34200694
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Visible 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.

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