Volume 3, Issue 7, 2020, Page 414 - 430
Author(s) :
Fatemeh Shirvani Borazjani 1 , Sedigheh Yazdanpanah *2
1 Department Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
2 Department Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.


Abstract :
Principles of food preservation means performing processes that protect food against spoilage agents. Food is spoiled by biological agents, chemical and physical reactions. Humans have always used a variety of storage methods to prevent food spoilage. Therefore, the ideal preservation method is a process that inactivates microorganisms and stops destructive reactions with minimal damage to the structure of the food. Chicken culture is one of the most important parts of the diet of the people of the world, especially Iran. Chicken meat has no trans fatty acids, while beef has about 4-5% and mutton has about 2% of trans acids. One of the important advantages of white meat over red meat. White meat is also a source of omega-3 fatty acids. Adults' need for vitamin B3 is met by daily consumption of 2 grams and children with 50 grams of chicken meat. Chicken meat can be used for low-income groups due to its cheaper price, higher quality and, of course, less saturated fat. Due to its highly perishable nature, many conditions and methods are used to preserve and reduce the risk of spoilage of chicken meat. New and appropriate methods are used today. In order to minimize the damage to food during storage until consumption, various packaging techniques have been introduced to the market. In this article, a review of new methods of meat preservation is discussed.

Keywords :
Chicken, Packaging, Microbiological changes, spoilage.


Article View
213
PDF Download
73
Receive Date
25 Jul 2020
Revise Date
17 Nov 2020
Accept Date
06 Dec 2020