COLOR CHARACTERISTICS OF POULTRY MEAT PACKAGED IN A MODIFIED ATMOSPHERE

Abstract

The article examined the color of turkey thigh muscles packaged in modified atmosphere (MA) and stored under refrigerated conditions. The total concentration of heme pigments (CHP), the relative concentrations of deoxy- (Mb), oxy- (MbO2) and metmyoglobin (MMb), color parameters L*, a*, b* and sensory color assessment were determined. Storage time was limited by the total number of bacteria. It has been established that turkey muscles packaged under MA can be stored for 15 days, but in air - only 4 days. The concentrations of CGP and three forms of myoglobin remained at the same level for up to 4 days for samples stored under MA and in air. After this period they changed significantly. The relative concentrations of Mb, MbO2, MMb in samples stored under MA and in air were at the same level throughout the entire storage period. The sensory assessment of the surface color of samples packaged under MA changed significantly on the 8th day of storage, and for control samples - on the 4th day. Among color indicators, only L* values did not change over 15 days of storage in samples packaged under MA and in control samples. The a* values decreased significantly on the 8th day for samples stored under MA, but in the control samples they did not change until the 4th day. The b* parameter increased significantly on the 4th day for both samples stored under MA and in air.