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Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat

This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4...

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Main Authors: Safiullah, Jauhar, Mohammad Rashedi, Ismail Fitry, Chong, Gun Hean, Mahmud @ Ab Rashid, Nor Khaizura, Wan Ibadullah, Wan Zunairah
Format: Article
Language:English
Published: Multidisciplinary Digital Publishing Institute 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88466/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88466/
https://www.mdpi.com/2076-3417/10/19/6629
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spelling my.upm.eprints.884662021-12-27T03:45:27Z http://psasir.upm.edu.my/id/eprint/88466/ Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat Safiullah, Jauhar Mohammad Rashedi, Ismail Fitry Chong, Gun Hean Mahmud @ Ab Rashid, Nor Khaizura Wan Ibadullah, Wan Zunairah This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4, 11.4 and 15.4 MPa at 31 °C for 10 min and then stored at 4 °C for seven days. The 11.4 and 15.4 MPa treatments on the zeroth day reduced the microbial load compared to the control and 7.4 MPa treatment. Similarly, the higher pressure resulted in a decrease in the total count of yeast and mold. The SC-CO2 had a lesser effect on the lipid peroxidation, pH, cooking loss, and water holding capacity of the treated chicken meats. Color analysis showed an increase in lightness (L*) and a reduction in redness (a*) on the sample surface. Both texture and color results were within acceptable ranges. SC-CO2 treatment with 11.4 or 15.4 MPa at a low temperature for a short time improve microbiological safety while retaining the quality of chicken meat. These findings can be expanded and applied as an alternative for non-thermal processing of chicken meat. Multidisciplinary Digital Publishing Institute 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88466/1/ABSTRACT.pdf Safiullah, Jauhar and Mohammad Rashedi, Ismail Fitry and Chong, Gun Hean and Mahmud @ Ab Rashid, Nor Khaizura and Wan Ibadullah, Wan Zunairah (2020) Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat. Applied Sciences, 10 (19). pp. 1-11. ISSN 2076-3417 https://www.mdpi.com/2076-3417/10/19/6629 10.3390/app10196629
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4, 11.4 and 15.4 MPa at 31 °C for 10 min and then stored at 4 °C for seven days. The 11.4 and 15.4 MPa treatments on the zeroth day reduced the microbial load compared to the control and 7.4 MPa treatment. Similarly, the higher pressure resulted in a decrease in the total count of yeast and mold. The SC-CO2 had a lesser effect on the lipid peroxidation, pH, cooking loss, and water holding capacity of the treated chicken meats. Color analysis showed an increase in lightness (L*) and a reduction in redness (a*) on the sample surface. Both texture and color results were within acceptable ranges. SC-CO2 treatment with 11.4 or 15.4 MPa at a low temperature for a short time improve microbiological safety while retaining the quality of chicken meat. These findings can be expanded and applied as an alternative for non-thermal processing of chicken meat.
format Article
author Safiullah, Jauhar
Mohammad Rashedi, Ismail Fitry
Chong, Gun Hean
Mahmud @ Ab Rashid, Nor Khaizura
Wan Ibadullah, Wan Zunairah
spellingShingle Safiullah, Jauhar
Mohammad Rashedi, Ismail Fitry
Chong, Gun Hean
Mahmud @ Ab Rashid, Nor Khaizura
Wan Ibadullah, Wan Zunairah
Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
author_facet Safiullah, Jauhar
Mohammad Rashedi, Ismail Fitry
Chong, Gun Hean
Mahmud @ Ab Rashid, Nor Khaizura
Wan Ibadullah, Wan Zunairah
author_sort Safiullah, Jauhar
title Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
title_short Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
title_full Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
title_fullStr Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
title_full_unstemmed Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
title_sort different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
publisher Multidisciplinary Digital Publishing Institute
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/88466/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88466/
https://www.mdpi.com/2076-3417/10/19/6629
_version_ 1724075511815077888
score 13.211869

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