Quality changes of air‐packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf life

Ghollasi-Mood, Farahnaz; Mohsenzadeh, Mohammad; Hoseindokht, Mohammad-Reza; Varidi, Mehdi

doi:10.1111/jfs.12331

Cited by 14 publications

(13 citation statements)

References 46 publications

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“…On the other hand, from the results illustrated in Figure 4 b, it can be deduced that psychrotrophic bacteria reached a population of more than 10 9 CFU/g within 20 days in the untreated samples, while at the same time the population of the treated samples (OD and OV/OD) was approximately 3.5 log cycles lower. Psychrotrophic bacteria are the dominant spoilage microorganisms in aerobically packed chicken samples, which agrees with [ 10 , 67 , 68 ]. It is clear that lowering a w (OD step) to a level of < 0.95 acts as an effective barrier to psychrotrophic species growth [ 69 , 70 ], leading to a substantial reduction of the initial load and a significant delay of microorganisms’ growth.…”

Section: Resultssupporting

confidence: 83%

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

et al. 2021

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The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.

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Section: Resultssupporting

confidence: 83%

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

et al. 2021

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“…Considering the temperature used in the present study (3 ± 1°C) and the access to oxygen, it was difficult for the Enterobacteriaceae to compete with the Pseudomonas spp. (Ghollasi‐Mood, Mohsenzadeh, Hoseindokht, & Varidi, ). Total mesophilic, psychotropics, and LAB increased almost 2 Log cfu/g from the ES to ESL+6, and the Pseudomonas spp.…”

Section: Resultsmentioning

confidence: 99%

The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life

Silva

Rouxinol²,

Patarata

2020

Journal of Sensory Studies

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Chicken is appreciated by consumers because it is a very versatile meat, affordable, and generally recognized as healthier and more environmentally friendly than red meats. Currently, chicken cuts are mostly sold packaged; thus, the adequate establishment of shelf life is fundamental. Our aim was to evaluate the potential of using an online consumer test to determine the freshness of chicken breast and the extension of shelf life based on viewing photographs. The results showed that the use of images of chicken breasts, vacuum packed, and modified atmosphere packaged (MAP), for an online consumer test is an interesting strategy. The results are consistent with those obtained from a group of consumers performing the test live with images and odor evaluation and with the counts of spoilage microorganisms. The relationship between microbial counts and acceptability was unclear, particularly in the MAP samples, which presented counts considered acceptable but were rejected by the consumers. Practical applicationsThe use of consumer tests to define the shelf-life of perishable products is a method currently used by the industry. Since consumer tests are expensive, and especially with perishable products, it is quite difficult to operationalize, and, consumer in the purchasing situation values essentially the product aspect, we organized a research work to evaluate the potential of using an online consumer test on the freshness of chicken breast and the extension of shelf life based on viewing photographs of the product as a replacement for the product itself. The results suggest that use of images to perform an online consumer test was revealed to be an adequate and useful strategy. Sensory Studiesvacuum packaged accepted samples observed. When the comparison is made only between samples in MAP, the total psychotropic microorganisms and Pseudomonas spp. had higher counts in the rejected samples. Utilizing the criteria currently used to define the spoilage limit based on the MTVC, or PTVC of 7 Log cfu/g, the present results show that it can be risky, since it was observed that the MAP chicken breasts that were not accepted by the consumers had a mean MTVC lower than that limit (Figure 3). Analyzing the results for each time studied (Table 3), chicken breasts at ESL+3, which were clearly rejected by the consumers, presented an MTVC of 5.59 ± 0.21Log cfu/g and PTVC 5.91 ± 0.14 Log cfu/g. Conversely, vacuum packaged samples stored at ESL+5 and ESL+10, which were accepted by the consumers, had MTVCs near 7 Log cfu/g. In the present work, the counts did not reach values above 7 Log cfu/g, which could allow us to understand whether the relationship with consumer acceptance needs more clarity. | CONCLUSIONThe use of images of chicken breasts to perform an online consumer test was revealed to be an adequate strategy. Despite the smaller number of consumers used in the live test, which allowed consumers to evaluate the aspect through the image and smell of a piece of chicken breast at the given storage time, the results are coh...

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“…These latter additional studies covered the following topics: Predictive microbiology including modeling of microbial growth, inactivation. and survival along the meat chain [ 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 ]; Estimation of the prevalence of contamination at several steps [ 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 102 , 103 , ...…”

Section: Resultsmentioning

confidence: 99%

“…Predictive microbiology including modeling of microbial growth, inactivation. and survival along the meat chain [ 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 ];…”

Section: Resultsmentioning

confidence: 99%

Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior

Khalid

Hdaifeh

Fédérighi

et al. 2020

Foods

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Food of animal origin, especially meat products, represent the main vehicle of foodborne pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely consumed food in various forms, but it is also a reservoir of thermotolerant Campylobacter and Salmonella bacterial species. To assess human health risks associated with pathogenic bacteria in poultry meat, the use of quantitative microbial risk assessment (QMRA) has increased over the years as it is recognized to address complex food safety issues and is recommended by health authorities. The present project reviewed poultry meat QMRA, identified key steps of the farm-to-fork chain with significant impacts on food safety, highlighted current knowledge gaps, and provided risk mitigation advices. A PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses)-based systematic analysis was carried out and enabled the collection of 4056 studies including 43 QMRA kept for analysis after screening. The latter emphasized Campylobacter spp. and Salmonella spp. contaminations during the consumer stage as the main concern. The role of consumer handling on cross-contamination and undercooking events were of major concern. Thus, proper hygiene and safety practices by consumers have been suggested as the main intervention and would need to be followed with regular surveys to assess behavior changes and reduce knowledge gaps.

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Quality changes of air‐packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf life

Cited by 14 publications

References 46 publications

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life

Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior

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