Active packaging of chicken meats with modified atmosphere including oxygen scavengers

Abstract

The effects of modified atmosphere packaging (MAP-70% CO/30%N) and iron-based oxygen scavengers (OS) with various absorption capacities (Ageless ss100, ss300, and ss500) as an active packaging system on microbiological and oxidative changes in chicken thigh meats were evaluated during refrigerated storage (4°C) for 19 d at 3-day intervals. Total aerobic mesophilic bacteria counts exceeded the acceptability limit at d 7 in the control group without MAP (AIR), and at d 19 in MAP and OS containing samples. OS utilization resulted in around 1.5 and 1.0 log unit reductions in Pseudomonas spp. counts at d 7 and d 10 of storage, respectively, as compared with AIR and MAP groups (P < 0.05). MAP and OS groups had fewer (P < 0.05) coliform counts than did the AIR group, with an approximately 1.0 log reduction observed at d 10. Although in some cases OS utilization resulted in lower TBARS values and carbonyl and sulphydryl contents, particularly during later stages of refrigerated storage as compared to AIR and MAP groups, in general, these effects were not always apparent. The results of this study suggested that MAP suppressed microbiological growth and retarded lipid and protein oxidation in chicken thigh meats, with a 9-day shelf-life extention with insignificant effects of OS.

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

“…Campylobacter's microaerobic nature is targeted through the use of MAP. Typically exploiting mixtures of N 2 , oxygen, and CO 2 , MAP is a common and effective method of controlling microbial growth as well as meat quality during storage (Demirhan & Candoğan, ). The presence of oxygen is detrimental to Campylobacter , as it can lead to the production of reactive oxygen species during aerobic respiration which damage cell structures through reactive species and lead to cell death (Mai‐Prochnow et al, ; Misra & Jo, ; Rothrock et al, ).…”

“…MAP compositions must be balanced though. An ideal situation for reducing Campylobacter growth might be high‐oxygen MAP, but this also promotes lipid oxidation and spoilage microbes growth, reducing the shelf life of the meat (Demirhan & Candoğan, ). As such, the gas concentrations employed in MAP must balance repressing the growth of aerobic or anaerobic pathogens and spoilage microbes, while optimizing the meat quality.…”

“…Campylobacter's microaerobic nature is targeted through the use of MAP. Typically exploiting mixtures of N 2 , oxygen, and CO 2 , MAP is a common and effective method of controlling microbial growth as well as meat quality during storage (Demirhan & Candoğan, 2017).…”

Recyclable mono materials for packaging of fresh chicken fillets: New design for recycling in circular economy

“…13 Chicken meat is consumed worldwide because of its good nutritional quality, high-quality proteins and low total fat content. 14,15 However, chicken has a relatively short shelf life under refrigerator conditions and thus considered as a highly perishable food product. 14,[16][17][18] New techniques in prolonging fresh chicken shelf life under refrigerating conditions have been extensively researched.…”

“…Optimal combination of gases inside of packaging is preventing spoilage and extending the product shelf life. 14,15,[17][18][19][20][21][22][23] Common gas mixture for packaging of fresh chicken fillets in Norway consists of CO 2 (50%-70%) and N 2 (50%-30%), 23 whereas high content of oxygen combined with CO 2 (50%-75% O 2 /50%-25% CO 2 ) is often applied for meat and also poultry in many countries in Europe. However, it is very common to have some amount of residual oxygen related to vacuum time/flushing/production speed, as well as to the size/volume of the packages and flexibility of the material.…”