Qualidade da carne de frango submetida à radiação gama e diferentes tipos de embalagens

Abstract

Brazil uses irradiation in spices and condiments to marketing, particularly chicken meat is another national product with enormous potential for the use of irradiation. In this context, the objective of this research was to verify the effectiveness of the levels of gamma radiation on the qualitative characteristics of breast meat of broilers and vacuum packed in conventional packaging. Adopted for the experiment was a completely randomized design (2x4), two packs (vacuum and conventional) and four concentrations of irradiation (0, 2, 4, 8KGy) for a total of 8 treatments (T1-Vacuum packing + 0Gy , T2-Vacuum packing + 2 Gy, T3-Vacuum packing 4GY +, T4-Vacuum packing + 8GY, T5-Packaging + 0Gy conventional, conventional T6-Pack + 2 Gy, conventional T7-Packaging + 4GY and conventional T8-Packaging 8GY +), with five replications in which the samples were evaluated in three storage times (0, 7 and 14 days), totaling 120 samples. No significant effect (p> 0.05) packaging and irradiation on meat chicken breast on drip loss, pH and water holding capacity and negative for salmonella and coliforms was observed. It was observed effect (p <0.05) absorption capacity after seven days storage and drip loss after 14 days storage. The irradiation and vacuum packaging are effective after 14 days of storage, since the loss of exudate were not the most balanced with excess nor the lower drip loss. Results obtained in this study may indicate the least amount irradiation and vacuum packaging for longer storage times. The results were analyzed by means of variance (ANOVA) and Tukey's test at 5% probability, where the results were subjected to statistical program SAS.