Quality of Fresh Chicken Breasts Using a Combination of Modified Atmosphere Packaging and Chlorine Dioxide Sachets

2006 ◽  
Vol 69 (8) ◽  
pp. 1991-1996 ◽  
Author(s):  
M. ELLIS ◽  
K. COOKSEY ◽  
P. DAWSON ◽  
I. HAN ◽  
P. VERGANO
Keyword(s):  
Salmonella Typhimurium ◽  
Nalidixic Acid ◽  
Chlorine Dioxide ◽  
Resistant Strain ◽  
Slow Release ◽  
Modified Atmosphere Packaging ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Plate Counts

The objective of this research was to observe the effect of chlorine dioxide (ClO2) combined with modified atmosphere packaging on the quality of fresh chicken breasts under refrigerated storage for 15 days. Each chicken breast was inoculated with a 4-log CFU/ml culture of Salmonella Typhimurium (nalidixic acid–resistant strain) and placed into a barrier foam tray. Fast- or slow-release ClO2 sachets were placed next to the chicken in each package. A control set of packages that did not contain a ClO2 sachet was also included in the study. Packages were flushed with either 100% N2 or 75% N2–25% CO2 and stored at 3°C. Microbial analysis, CIE L.a.b. color, and sensory (appearance and aroma) were performed every 3 days for 15 days. Total plate counts for chicken increased steadily after 6 to 9 days of storage regardless of package atmosphere or ClO2 treatment. However, those treated with ClO2 sachets had 1 to 1.5 log CFU per chicken breast lower total plate counts compared with those without ClO2 sachets. After 15 days, samples treated with ClO2 (fast- and slow-release sachets) had significantly lower Salmonella Typhimurium (nalidixic acid–resistant strain) populations (approximately 1 log) compared with chicken that did not contain ClO2 sachets. The ClO2 adversely affected the color of the chicken in areas close to the sachet. No off-odor was detected by the sensory panelists.

Packaging Venison for Extended Chilled Storage: Comparison of Vacuum and Modified Atmosphere Packaging Containing 100% Carbon Dioxide

1989 ◽  
Vol 52 (12) ◽  
pp. 886-893 ◽  
Author(s):  
DENNIS L. SEMAN ◽  
KENNETH R. DREW ◽  
ROGER P. LITTLEJOHN
Keyword(s):  
Cervus Elaphus ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
Surface Color ◽  
Chilled Storage ◽  
Acceptable Quality ◽  
Plate Counts ◽  
Barrier Film

Thirty red deer (Cervus elaphus) stags were slaughtered at three deer slaughter premises (plants A, B, and C) to determine the effects of initial microbial flora on the quality of chilled venison loins stored using three packaging methods: vacuum packaging (VP), modified atmosphere packaging using an ultra-high barrier outer barrier film (CO2-UHB), and modified atmosphere packaging using a dual aluminized polyethylene outer barrier film (CO2-MPET), all of which were stored for 6, 12, and 18 weeks at −1 ± 3°C. Carcasses slaughtered in plant B had higher aerobic plate counts than those killed at either plants A or C. Location of slaughter had little effect on loin quality except for drip loss, pH and anaerobic and lactic acid bacteria counts. Oxygen levels increased in the modified atmosphere packages (P<0.05) during storage from 12 to 18 weeks (CO2-UHB, 1%; CO2-MPET, 0.05%). Loins packaged in CO2 -UHB exhibited less acceptable surface color than meat packaged in CO2 -MPET or VP. Aroma, flavor, texture, and acceptability scores decreased (P<0.05) when loins were stored over 12 weeks regardless of packaging method. pH values of loins packaged in modified atmosphere packs were lower (P<0.05) than those in VP. The regression relationship between percent drip loss and pH was given by % drip = 39.1–6.49 [Standard error (SE) 1.52] pH. Acceptable display color of steaks cut from the loins, regardless of treatment, decreased as loins were stored from 6 to 18 weeks. These results suggest that vacuum packaged venison loins resulted in meat of acceptable quality after 12 and 18 weeks of chilled storage, and that modified atmosphere packaging contributed no additional benefit.

scholarly journals Effect of Gas Mixture Ratio of Modified Atmosphere Packaging on Quality of Chicken Breast

2011 ◽  
Vol 31 (1) ◽  
pp. 100-106 ◽  
Author(s):  
Hyun-Seok Chae ◽  
Jae-Cheon Na ◽  
Hee-Cheol Choi ◽  
Min-Ji Kim ◽  
Han-Tae Bang ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Chicken Breast ◽  
Gas Mixture ◽  
Modified Atmosphere ◽  
Mixture Ratio

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

2021 ◽  
Author(s):  
Md. Azizul Haque ◽  
Md. Asaduzzaman ◽  
Md. Sultan Mahomud ◽  
Md. Rizvi Alam ◽  
Alin Khaliduzzaman ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
High Carbon ◽  
Modified Atmospheric Packaging ◽  
Iceberg Lettuce ◽  
Microbial Development ◽  
Fresh Cut ◽  
Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery

Sugar Tech ◽  
2012 ◽  
Vol 15 (2) ◽  
pp. 203-208 ◽  
Author(s):  
Dilip Kumar ◽  
Jarnail Singh ◽  
D. R. Rai ◽  
Mahesh Kumar ◽  
S. Bhatia
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Keeping Quality
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