INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT

This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic vacuum), on quality chicken burgers. The results show that refrigeration favours retention moisture content juiciness burgers, but application vacuum (RV) was best option to maintain (p < 0.05) samples prepared in an with forced-air convection. highest protein observed were frozen (FV), lipid chilled (RC) at 1 atm. Regardless method used internal pressure packages (≤ atm), refrigerated contributed scores for color flavor attributes. treatments presented sensory acceptance index oven, grill (90%, 82.66%, 74.33%, respectively).