Publications Scientifiques

[ Article ] Study on the variability of the physicochemical quality of meat products during their sales distribution in Benin : case of the imported turkey wings

Date de soumission: 25-02-2017
Année de Publication: 2016
Entité/Laboratoire Laboratoire de Génétique et de Biotechnologie (LGB)
Document type : Article
Discipline(s) : biotechnologie
Titre Study on the variability of the physicochemical quality of meat products during their sales distribution in Benin : case of the imported turkey wings
Auteurs AGASSOUNON DJIKPO TCHIBOZO Micheline [1], GUIDI TOGNON CLOTILDE [2], CHEGNIMONHAN Kouamy Victorin [3], Anago Grace [4], Galimova Larisa V [5],
Journal: Scientific Journal Vestnik of Astrakhan State Technical University
Catégorie Journal: Internationale
Impact factor: 0.108
Volume Journal: 2
DOI:
Resume The study highlights the potential impacts of the sale distribution modes of meat products on the physicochemical properties (temperature, acid value of fat, the content of volatile substances, volatile basic nitrogen and moisture) of poultry meat. The analysis was made on 30 samples of frozen turkey wings at the stages of storage at wholesalers (France, Netherlands, Asia), at semi-wholesalers and at retailing. It is found that the storage temperature varies from –18° C at wholesalers to +21 °C at retailers. The Total Volatile Basic Nitrogen (TVB-N) varies from 12.56 ±0.04 to 23.05 ± 0.01 mg/100 g, the acid value of the fat is within the range 0.14 ± 0.01 to 0.28 ±0.00 mg/g, while the content of moisture and volatile substance ranged from 61.63 ± 0.15 to 79.88± 0.03 %. The freezer burn has occurred sometimes up to 5 points. At the levels of wholesalers and semi-wholesalers the results remained within the recommended norms. However, at retailers a fluctuation in parameters is observed, especially for the TVB-N and the acidity values of fats that increased gradually. Consequently, retailers must be provided with insulated ice boxes or fitted with eutectic plates to ensure a better quality of frozen products.
Mots clés poultry meat, turkey wings, moisture content, acid value, volatile substances, food distribution and storage.
Pages 61 - 70
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