Aspects of the microbiology of vacuum‐ and gas‐packaged chicken, including pre‐treatments with lactic acid and potassium sorbate

Patterson, Jamila; Gillespie, C. W.; Hough, B.

doi:10.1080/00071668408454887

Cited by 14 publications

(1 citation statement)

References 17 publications

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“…A higher concentration of CO 2 , i.e., 20%–40%, inhibits aerobic microorganisms’ growth, and a high concentration of O 2 is used to maintain cherry red color ( O’Grady et al., 2000 ). Patterson et al (1984) reported that lower temperature restrict psychrotrophic Enterobacteriaceae spp. growth than storage at 4°C or 5°C.…”

Section: Resultsmentioning

confidence: 99%

Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets

Nauman¹,

Jaspal²,

Asghar³

et al. 2022

Food Sci Anim Resour

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This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O2, 40% CO2, 60% N2, and MAP-2: 20% O2, 40% CO2, 40% N2. The microbiological and biochemical analyses were performed for the total viable count, coliform count, Pseudomonas count, Salmonella count, total volatile basic nitrogen (TVB-N), pH, cooking loss, color, lipid oxidation, tenderness, and sensory analysis. The data were analysed through two-way ANOVA by Minitab (Minitab 17.3.1). Meat treated with understudy MAP compositions and vacuum packaging reduced total viable count, Pseudomonas count, and total coliform count than control (p<0.05). TVB-N remained below the recommended limit throughout storage except aerobic packaging (p<0.05). Cooking loss (%) was lowered and showed non-significant results (p>0.05) between vacuum packaging and both MAP concentrations. The meat stored in MAP-2 was characterised by higher (p<0.05) visual scores. Whilst MAP-1 showed higher (p<0.05) L* values and overall acceptability. Sample packaged under aerobic packaging showed significant (p<0.05) results for b* and thiobarbituric acid reactive substances (TBARS). Meat stored in aerobic packaging showed higher (p<0.05) shear force values. The outcome of this trial may help to promote the application of understudy MAP compositions and rapid detection of microbes by biochemical analysis under local conditions.

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Section: Resultsmentioning

confidence: 99%