Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere

Chmiel, Marta; Hać‐Szymańczuk, Elżbieta; Adamczak, Lech; Pietrzak, Dorota; Florowski, Tomasz; Cegiełka, Aneta

doi:10.3382/japr/pfy004

Cited by 30 publications

(20 citation statements)

References 42 publications

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“…Microbial enumeration revealed that TVC of chicken breast and thigh fillets were found at relatively low levels and within the bacterial loads usually reported in the literature for chicken and other poultry meats [ 7 , 51 , 52 , 53 , 54 , 55 ]. Briefly, the initial microbial biota of both chicken parts consisted mainly of Pseudomonas , Br.…”

Section: Discussionsupporting

confidence: 73%

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Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing

Dourou¹,

Spyrelli

Doulgeraki³

et al. 2021

Foods

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Chicken is one of the most widely consumed meats worldwide. The exploration of the bacterial diversity of chicken meat may provide new insights into the chicken-associated microbiome that will lead to moderation of food spoilage or safety. This study was undertaken to explore the bacterial communities of chicken breast and thigh fillets stored at refrigeration (0 °C and 5 °C) and slightly abuse (10 °C) temperatures for 5 days through conventional cultural methods along with next-generation sequencing (NGS) analysis. Total viable counts (TVC), Brochothrix thermosphacta, Pseudomonas spp., and lactic acid bacteria (LAB) were enumerated, while the bacterial communities were mapped through 16S rRNA gene amplicon sequencing. Chicken breast and thigh fillets possessed a complex bacterial structure that incorporated a total of >200 Operational Taxonomic Units (OTUs) at the genus level. The core microbiota of fresh samples consisted of Acinetobacter, Brochothrix, Flavobacterium, Pseudomonas, Psychrobacter, and Vibrionaceae (family). These genera persisted until the end of storage in >80% of samples, except Psychrobacter and Flavobacterium, while Photobacterium was also identified. Hierarchical clustering showed a distinction of samples based on storage time and chicken part. Conventional plate counting with growth media commonly used in spoilage studies did not always correspond to the microbial community profiles derived from NGS analysis, especially in Pseudomonas, Acinetobacter, Photobacterium, and Vibrionaceae. Results of the present study highlight Photobacterium and Vibrionaceae, in general, as potent chicken meat spoilers and suggest the necessity to combine classical microbiological methods along with NGS technologies to characterize chicken meat spoilage microbiota.

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Section: Discussionsupporting

confidence: 73%

“…As expected, breast muscle pH was lower than the thigh, since the breast has been shown to contain higher amounts of glycogen and therefore lactic acid [ 54 , 58 ]. Throughout storage, pH values remained relatively constant [ 51 , 57 ].…”

Section: Discussionmentioning

confidence: 99%

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing

Dourou¹,

Spyrelli

Doulgeraki³

et al. 2021

Foods

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“…While the control samples had a sustained decrease in pH with a value of 5.75 for day 14 of storage. For breast meat stored in refrigeration, steady pH values between 5.8-6.2 or a slight decrease in pH may be expected due to the formation of carbonic acid from the CO 2 produced from the product by spoilage-causing microorganisms [48,49]. These results are like those obtained for the uncoated samples as shown in Table 3.…”

Section: Refrigerated Storage Of Chicken Breast Filletssupporting

confidence: 69%

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Garavito

Moncayo-Martínez

Castellanos

2020

Foods

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Fresh poultry products such as chicken breast are very convenient for consumption due to their availability and nutritional and sensory characteristics but they have a short shelf life (3–5 days) due to their high water activity and propensity to microbial contamination and spoilage. In this work, the characteristics of edible coatings (EC) prepared from various formulations of guar gum (GG) and isolated soy protein were evaluated. From this evaluation, and due to the guar gum EC being the most suitable, antimicrobial coatings were prepared with different proportions of GG, nisin, and oregano oil to determine its effect on shelf life and change in physicochemical and microbiological properties of chicken breast fillets under refrigerated conditions. Fresh samples were coated with a coating-forming solution based on GG and stored at 4 °C for 16 days. During this time, the change in color, firmness, acidity, pH, growth of microorganisms was determined, and sensory tests of appearance, taste, and odor were performed. GG-coated samples retained color and firmness during storage. Likewise, a decrease in weight loss was achieved in the treated samples, and the sensory attributes were preserved compared to the uncoated samples. The application of the coating considerably delayed the growth of microorganisms, increasing the product shelf life (9 days) compared to the control samples (6 days).

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“…The increased consumer demand for fresh products has encouraged the use of modified atmosphere packaging (MAP) as a method to prolong the shelf life of chicken [ 11 , 12 ]. However, there is a strong concern regarding the microbiological safety of these packaged foods because facultative anaerobic bacteria such as L. monocytogenes are able to grow under these conditions [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs

González‐Fandos

Martínez‐Laorden

Pérez-Arnedo

2020

Animals

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The combined effect of organic acid (citric, propionic or acetic acid) treatment and modified atmosphere packaging (MAP) on the growth of L. monocytogenes in chicken legs kept at 4 °C for 10 days was evaluated. Chicken legs were inoculated with L. monocytogenes and washed with either 2% citric, 2% propionic or 2% acetic acid solution or distilled water (control). Legs were packaged under the following conditions: air, vacuum, 80% N2/20% CO2, 60% N2/40% CO2 or 40% N2/60% CO2. The greatest L. monocytogenes growth reductions after treatment were observed in chicken legs washed with propionic acid (2.14 log units lower compared to control legs). The lowest growth rates of L. monocytogenes were found in samples washed with acetic acid and packaged in atmospheres containing CO2. An extended shelf life was observed in legs packaged in 40% N2/60% CO2, but these packaging conditions did not reduce L. monocytogenes growth. Consequently, it is necessary to design measures in order to control this bacterial pathogen. Washing of chicken with 2% propionic acid or 2% acetic acid can decrease L. monocytogenes counts in chicken packaged in MAP.

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Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere

Cited by 30 publications

References 42 publications

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs

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