Quality of Raw Chicken Breast Stored at 5c and Packaged Under Different Modified Atmospheres

Abstract

The objective of this study was to determine the quality of raw chicken breast store at 5C and packaged under different modified atmospheres. The samples of raw chicken breast (20 samples per treatment) were individually wrapped and packed in highdensity plastic bags. Before sealing, the air was removed automatically by an air removal system (vacuum) and then injected into different mixtures of purified natural gas. Physicochemical analysis of texture, pH, thiobarbituric acid (TBA), total volatile bases (TVB), color and microbiological analyses (mesophilic aerobic, Staphylococcus, psychrotrophic, Salmonella and Escherichia coli) were carried out. The cutting strengths and TBA of the control sample after 9 days of storage were 0.94 kgf and 0.601, respectively, there was lower browning, variation in pH, TBA and nitrogen TVB, and a lower growth of psychrotrophic, mesophilic and Staphylococcus was shown; the absence of Salmonella and Escherichia coli is noted. It can be concluded that the best treatment is C after 9 days of storage obtaining a longer shelf life of the chicken breast meat. PRACTICAL APPLICATIONSThe deterioration of foods caused by internal and external factors are responsible for considerable economic loss. Chicken breast meat is easily perishable by microorganisms depending on conditions of supply and production chain. An alternative to try to minimize the losses and increase the shelf life of this product is the use of modified atmospheres. The use of modified atmospheres in this study was effective to retard spoilage and reduce the volatile compounds in chicken breast meat, thus increasing food security without bringing risk to public health. bs_bs_banner Journal of Food Safety

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

“…and TVBN was 0.95 ( p < .01) (Table ), which suggests a high correlation. TVBN is the most important spoilage indicator in different types of meat under aerobic packaging as nitrogenous compounds are formed due to the decomposition resulting from the decarboxylation and deamination caused by the growth of microorganisms (Cortez‐Vega, Pizato, & Prentice, ; Yan et al, . At 15 °C the amount of TVB‐N was increased rapidly and reached to 33.9 after 72 hr.…”

“…count and sensory analysis results (taste and smell) was 0.99 ( p < .01), confirming a high correlation. The sensory analysis is an important criteria of meat quality, hygiene and freshness that a consumer considers when choosing a product (Cortez‐Vega et al, ; Mancini & Hunt, ). It was needed 300 hr, 168 hr, 94 hr, and 54 hr for bad taste and off odor to occur at 0 °C, 4 °C, 10 °C, and 15 °C, respectively.…”

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

“…An increase in pH may have been caused by the high levels of psychrotrophic bacteria present during the initial days of storage. Psychrotrophic bacteria produce volatile amine and ammonia which can increase pH levels and that the accumulation of those metabolites produced by psychotropic bacteria growth may cause pH increase (Cortez-Vega et al, 2012). …”

Influence of Modified Atmosphere Packaging on Meat Quality Parameters of Turkey Breast Muscles

“…These products are more susceptible to deterioration, and indicators like microbiological quality or the amounts of total volatile basic nitrogen (TVB-N) or thiobarbituric acid-reactive substances (TBARS) could be used for spoilage analysis (6). Moreover, poultry meat is often stored in modified atmosphere packaging (MAP) with high oxygen concentrations (8).…”