Quality of Ready-to-Cook Marinated Chicken Drumsticks as Affected by Modified Atmosphere Packaging during Refrigerated Storage

Sun

et al. 2018

Journal of Food Safety

The objective of this study was to investigate the effect of packaging method on physicochemical and microbiological properties of roast chicken meat. The samples were stored under normal atmosphere (A) and four different proportions of CO2 and N2 modified atmosphere packaging (MAP) conditions: N (N2, 100%), M2 (CO2/N2, 20%/80%), M3 (CO2/N2, 30%/70%), and M4 (CO2/N2, 40%/60%). Microbiological quality, pH, headspace gas composition, color, and lipid oxidation of roast chicken meat were measured. The time to reach the acceptable total viable counts (TVC, 4 log cfu/g) was 8, 16, 18, 21, and 22 days in A, N, M2, M3, and M4 samples, respectively. The thiobarbituric acid values under MAP packaging were lower than those in normal packaging. In addition, the growth rate of TVC, molds, and yeasts in roast chicken was slower with the increase of carbon dioxide content in MAP. The present findings demonstrate that packaging with CO2/N2, 40%/60% could extend the longer shelf life of roast chicken at 4°C. Practical applications The results showed that CO2/N2 modified atmosphere packaging (MAP) could effectively extend the shelf life of roast chicken products. The effects of different gas compositions in MAP on the pH, color, and fat oxidation of roasted chicken were not significant. The results of this study have guided significance for the storage and consumption of products in the roast poultry processing industry, and provide the references for the storage of other barbecue products.

Section: Resultssupporting

confidence: 94%

Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat

Guo

Sun

et al. 2018

Journal of Food Safety

“…The amount of LAB observed in M2 was the least of 3 groups during storage due to the bacteriostatic properties of carbon dioxide. This outcome was similar to the results of Dogu‐Baykut and Gunes (). They reported lower counts of LAB in marinated and ready‐to‐cook chicken drumsticks packaged in MAP (70% CO 2 /30% N 2 ) than air‐packed products.…”

Section: Resultssupporting

confidence: 90%

Shelf‐Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere

Zhai

Journal of Food Science

Khan

et al. 2017

The objective of this study was to investigate the physicochemical properties and changes in the microbial counts of boiled salted duck (BSD) meat packed under various conditions. BSD meat was stored under normal atmosphere (C) and two modified atmosphere packaging (MAP) conditions: M1 (N 2 , 100%) and M2 (CO 2 /N 2 , 30%/70%) at 4°C. Microbiological quality, pH, redness, lipid oxidation, headspace gas composition, and water activity of BSD meat were measured. The results showed that the time to reach the maximum acceptable total viable counts (TVC, 4.9 log CFU/g) was 12, 18, and 21 d in C, M1, and M2 samples, respectively. Significant difference in the redness values was observed in all treatments during storage. The redness value of C group was significantly lower than that in M1 and M2 groups at the end of storage. The thiobarbituric acid-reactive substances (TBARS) values under MAP were 0.24 to 0.26 mg MDA/kg meat at the end of storage, lower (P < 0.05) than that in C group (0.78 mg MDA/kg meat). The water activity in M2 group was the lowest among all 3 groups. The CO 2 concentration in M2 decreased significantly during storage. Our study demonstrates that packaging with 30% CO 2 and 70% N 2 (M2) could extend the shelf-life of BSD meat to 21 d during storage at 4°C, suggesting that MAP can be a practical approach to extend the shelf-life and maintain the quality of BSD products.Keywords: cooked duck meat, lipid oxidation, microbiological analysis, modified atmosphere packaging (MAP), redness, shelf-life Practical Application: This study evaluated the application of MAP for a cooked duck product. Our results showed that MAP can be utilized to extend the shelf-life. This technology may be used for preservation of other cooked meat products.

“…This finding is in agreement with the results reported by Zhai et al. () and Dogu‐Baykut and Gunes ().…”

Section: Resultssupporting

confidence: 94%

Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging

Journal of Food Science

Guo

Hou

et al. 2020

This study systematically investigated the dynamic changes in bacterial communities in roast chicken in normal and modified atmosphere packaging (MAP). The samples were stored under normal atmosphere and 40%/60% CO 2 /N 2 MAP conditions for 28 days at 4°C. Changes in the number and type of microorganisms in roast chicken during storage were defined via cultural and 16S rDNA sequencing techniques. More Bacteroides, Chryseobacterium, Lactobacillus, and Acinetobacter than other bacteria were initially found in roast chicken. With normal packaging, Pseudomonas rapidly multiplied and became the main spoilage organism in roast chicken after 7 days, with a relative abundance of >90% of the entire bacterial flora. With MAP, due to the high salt content, Halomonas became the main spoilage organism in roast chicken by the middle of the storage period (14 days). Between days 21 and 28 of storage, Pseudomonas gradually became the main spoilage organism in roast chicken, but its relative abundance was much lower in MAP than in normal packaging, followed by Lachnospiraceae (NK4A136 group) and Altererythrobacter. Our research shows that the microbes in roast chicken mainly originated from the processing environment and operators. The combination of MAP with a low storage temperature could effectively improve the quality and safety of roast chicken meat.Practical Applications: This research showed the dynamic changes in the bacterial community of roast chicken stored under normal and modified atmosphere packaging (MAP). Microorganisms in roast chicken are mainly obtained from the processing environment and operators. Combining MAP with storage at low temperatures can effectively improve the quality and safety of roast chicken.