Abstract
AbstractThe 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 applicationsThe 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.