INSTRUMENTAL COLOUR ANALYSIS OF CHICKEN MEAT STORED IN BIO – DEGRADABLE PACKAGING

INSTRUMENTAL COLOUR ANALYSIS OF CHICKEN MEAT STORED IN BIO – DEGRADABLE PACKAGING MATERIALS
M. Thamizhannal*, V. Apparao, S. Satheesh Raja and A. Vanathi
Department of Meat Science and Technology, Madras Veterinary College, TANUVAS, Chennai-600 007, India
[Correspondence author E-mail*: thamizhlpt@gmail.com]
Received: 24-04-2016 Accepted: 11-07-2016

Abstract:
This study was undertaken to evaluate Instrumental colour analysis of chicken meat stored in biodegradable packaging materials at refrigeration temperature. The different biodegradable packaging materials viz. Areca Sheath trays, Coconut shell powder trays and commercially available Styrofoam trays were used to store the chicken drumsticks at 4 ± 10C. The Hunter colour analysis includes Lightness (L*), Redness (a*), Yellowness (b*), Hue and Chroma were assessed periodically at 0, 1, 3 and 5 – day intervals periodically. The analysis of variance revealed no significant (p>0.05) difference in Lightness (L*), Redness (a*), Yellowness (b*), Hue and Chroma values between different packaging materials with an increase in storage period. On the basis of results, the colour of chicken meat in different packaging materials doesn’t seem to change with an increase in storage period at 4 ± 10C.

Keywords: chicken meat, Chroma values, Instrumental colour analysis

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