Spoilage microflora in fresh chicken breast stored at 4 °C : influence of packaging methods

Abstract

1997. Chicken breasts with skin were packaged either in air, under vacuum or in modified atmospheres of (i) 30% CO 2 /70% N 2 and (ii) 70% CO 2 /30% N 2 . After 3, 7, 14 and 21 days of storage at 4°C, the samples were evaluated for spoilage microbial growth, odour and overall aspect. As expected, pseudomonads grew well in air or under vacuum, but growth was suppressed in both types of modified atmosphere packaging (MAP). However, growth of lactobacilli, Enterobacteriaceae and Brochothrix thermosphacta was not inhibited in MAPs. Modified atmosphere packaging (ii) extended shelf-life up to 21 days compared to 5 days for air-packed samples.

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

“…As shown in Fig. 2, the TVB value started to increase exponentially after the second day of cold storage which is consistent both with the literature (Jimenez et al 1997;Mayr et al 2003a) and with the shelf life declared by the manufacturers. Also shown in Fig.…”

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

“…Chicken meat products can be considered an important component in healthy diets (Jahan, Paterson, & Spickett, 2004), as they contain a higher proportion of polyunsaturated fatty acids compared with meat from other species (Berzaghi, Dalle Zotte, Jansson, & Andrighetto, 2005), high nutritional value, and distinct flavor (Patsias, Badeka, Savvaidis, & Kontominas, 2008). However, poultry meat products are perishable foods as they deteriorate within 4-10 days, even when stored at refrigeration temperature (Jimenez et al, 1997). The time for deterioration also depends on the condition of the poultry carcasses on the date of slaughter, the type of packaging materials, and storage conditions used (Jimenez et al, 1997).…”

“…However, poultry meat products are perishable foods as they deteriorate within 4-10 days, even when stored at refrigeration temperature (Jimenez et al, 1997). The time for deterioration also depends on the condition of the poultry carcasses on the date of slaughter, the type of packaging materials, and storage conditions used (Jimenez et al, 1997). Amongst meat products, poultry meat is considered to be more prone to the development of oxidative rancidity compared to red meat (Ali & Zahran, 2010) due to the higher content of phospholipids in poultry meat.…”

Monitoring of chicken meat freshness by means of a colorimetric sensor array

“…Although pseudomonas are the main species under aerobic conditions, 24 CO 2 -containing atmospheres delay the development of typically aerobic spoilage-type microflora; flora is replaced with CO 2 -resistant organisms, such as lactic acid bacteria and related genera, but enterobacteriaceae can form a substantial portion of flora. 25 The metabolites generated during ageing depend on flora; while lactic acid bacteria produces only minor changes in flavour, pseudomonas and enterobacteriaceae produce the degradation sensation strongly associated with the generation of sulfur-containing metabolites. 26 Typically, chicken refrigerated under 30% CO 2 -70% N 2 MAP conditions reaches its limit of acceptability at around days 10-12, although sensorial decaying, biogenic amines and other off-odour-generating substances are noted at around days 5-7.…”