Influence of Lime Juice on the Pink Discoloration and Quality of Sous-Vide Processed Chicken Breast During Refrigerated Storage

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• 作者：Go-Eun Hong ; Prabhat Kumar Mandal ; Ji-Han Kim ; Woo-Joon Park ; Jae-Wook Oh ; Ki-Won Lim and Chi-Ho Lee
• 刊名：Journal of Food Quality
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：39
• 期：6
• 页码：726-731
• 全文大小：183K
• ISSN：1745-4557

文摘

Effect of lime juice on pink discoloration of sous-vide chicken in refrigerated storage is reported. Chicken breasts were marinated with 0.9% NaCl solution (CON), citric acid 1% (CIT), lime juice 0.5% (LL) and lime juice 1% (LH) for 12 h before sous-vide cooking. The pH values in the CIT and LH groups were significantly (P < 0.05) lower than that of CON and LL groups. Expressible drip in the LL group was significantly (P < 0.05) higher. The pink color of drip and thiobarbituric acid values were significantly (P < 0.05) lower in treatment groups. Volatile basic nitrogen of LL group was significantly (P < 0.05) lower. Redness of CIT and LL groups were significantly (P < 0.05) lower. No significant difference observed in sensory scores of the treatment and control. Coliform count was under log 0.83 CFU/g and treatment groups had lower counts than control and Salmonella was not detected in any of the groups.