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INCREASING SHELF LIFE BY CARBON DIOXIDE TREATMENT AND LOW TEMPERATURE STORAGE OF BULK PACK FRESH CHICKENS PACKAGED IN NYLON/SURLYN FILM
Author(s) -
SANDER EUGENE H.,
SOO HONGMING
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02533.x
Subject(s) - shelf life , clostridium perfringens , carbon dioxide , odor , food science , bacterial growth , growth rate , chemistry , microorganism , bacteria , biology , mathematics , genetics , geometry , organic chemistry
Simulated commercial bulk pack, whole chickens were subjected to conventional ice pack and three modified atmospheric, vacuum and two levels of CO 2 within a Nylon/Surlyn film, storage environments. Pathogenic and nonpathogenic microbial growth, void space gas composition (except ice pack) and off‐odor development were monitored on samples stored at 1.1°C. Polynomial regression analysis of aerobic growth curves revealed that the lag phase was extended to 8‐10 days by using a CO 2 addition rate of 3.61 × 10 ‐4 and 7.22 × 10 ‐4 m 3 /kg, respectively. The transition from lag to log phase appeared when the residual level of CO, in the void space reached 15‐55%. Following initial replacement of the air in the pouch with 95% CO 2 , the growth of anaerobic microorganisms was limited by the presence of CO 2 . The growth of potential pathogens, salmonella, coliforms, Staphylococcus aureus and Clostridium perfringens in the presence or absence of CO 2 was negligible at 1.1°C. Off‐odor development can be detected when the colony forming units (CFU) numbers reach 10 6 /g of body weight. Carbon dioxide restricts the growth of most objectionable putrefactive off‐odor bacteria; lactic acid organisms are encouraged by its presence on the surface of the sample and in the pouch void space. A recommended usage rate of 7.22 × 10 ‐4 m 3 CO 2 /kg of body weight extends shelf life quality to 27 days at 1.1°C.