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Spoilage microflora in fresh chicken breast stored at 4 °C : influence of packaging methods
Author(s) -
Jiménez S.M.,
Salsi M.S.,
Tiburzi M.C.,
Rafaghelli R.C.,
Tessi M.A.,
Coutaz V.R.
Publication year - 1997
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1997.00276.x
Subject(s) - food spoilage , food science , microbiology and biotechnology , chicken breast , bacteria , biology , genetics
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.