Color instrumental, apreciación visual y oxidación lipídica de pechuga de pollo conservada en envases con nanopartículas de óxido de zinc y plata

• G. Ripoll ^[1] ; P. Albertí ^[1] ; B. Panea ^[1]
  1. [1] CITA
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 688-690
• Idioma: español
• Títulos paralelos:
  • Instrumental colour, visual appraisal and lipid oxidation of chicken breast stored in silver and zinc oxied nanocomposite packaging
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • Chicken breasts were stored in two trays containing 5 % and 10 % of Ag + 1% of ZnO nanocomposite and a standard tray. Instrumental colour (L*, a* and b*), visual appraisal (from 1, bad to 3, good) and lipid oxidation were studied for 0 d, 7 d, 10 d 15 d and 21 d. The 100 % of breast were evaluated as 1 at 21 d and then, instrumental colour was not measured. No significant effect of packaging was detected on instrumental colour and visual appraisal. However, both colour and visual appraisal were significantly influenced by storage time. Breasts were rejected by evaluators around 13 d of storage. Packaging had a slightly influence on lipid oxidation. Standard tray showed a tendency to greater lipid oxidation than 10 % tray.