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Sliced chicken breast were treated by dippin in 8% Sodium lactate (SL) for 2 minutes or in 5 % Potassium sorbate (PS) for 5 minutes. The treated and untreated slices were packaged in two different packaging materials, Low density polyethylene bags (LDPE) at atmospheric pressure, and Laminated pouches (B-650) undervacuum, then stored refrigerated at 4 ºC for 24 days. Color evaluation, total volatile basic nitrogen (TVBN), total bacterial count (TC), psychrophilic bacterial count, coliform group, and sensory evaluation were done in order to study the effect of treatments on the quality and the shelf life of the product. The data indicated that the treatment by (SL) or (PS) solutions was significantly increased the shelf life of the product compared with the untreated samples. It is also showed that the influence of (PS) treatment was the most effectinve in prolonging the shelf life of the sliced chicken breast among all samples. The influence of vacuum storage in keeping quality was better than storage in (LDPE) at atmosheric pressure condition. Also, the shelf life of vacuum packaged treated samples was significantly increased compared with the samples packaged in (LDPE) without vacuum. In conclusion, samples treated by (PS) and packaged under vacuum had the longest shelf life and the best quality than the others.

biotechnology in animal husbandry/biotechnology in animal husbandry

Effect of packaging materials and treatments on the shelf life of chicken breast treated with antimicrobial agents and stored under refrigerated condition