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

Abstract

Effects of different packaging conditions on quality of marinated chicken drumsticks stored at 4C were investigated. Chicken drumsticks were marinated and packaged in vacuum, aerobic or modified atmospheres (M1: 0% O2 + 70% CO2 + 30% N2 and M2: 5% O2 + 70% CO2 + 25% N2). Microbial (total viable count, lactic acid bacteria, yeasts and molds), chemical (thiobarbituric acid-reactive substances, pH) and sensory analyses (odor, color, texture, flavor, overall acceptability) were conducted during storage. Modified atmosphere packaging (MAP) decreased yeast and mold, lactic acid bacteria and total viable counts. Oxidation was inhibited by reduced O2 and elevated CO2 in the packages. There was no significant difference between the effects of modified atmosphere packages containing 0% O2 (M1) and 5% O2 (M2) on microbial counts and lipid oxidation. The overall quality of marinated chicken drumsticks was maintained best with MAP (both M1 and M2) during 15-day refrigerated storage. Practical Applications Marinated chicken meat is a popular product among consumers. Developing methods to increase shelf life and overall safety/quality is required for its commercial production. In this study, use of modified atmosphere packaging (MAP) in marinated chicken drumsticks was studied for maintenance of quality and shelf-life extension. An extended storage life of marinated chicken drumsticks was obtained through packaging under reduced O2 (0–5%) plus elevated CO2 (70%) concentrations. Our study has clearly shown that the MAP can maintain microbial, chemical and sensorial quality of marinated chicken drumsticks effectively during 15-day refrigerated storage.