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Control of Microbial Spoilage on Fresh Poultry using a Combination Potassium Sorbate/Carbon Dioxide Packaging System
Author(s) -
ELLIOTT P.H.,
TOMLINS R.I.,
GRAY R.J.H.
Publication year - 1985
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.1365-2621.1985.tb10477.x
Subject(s) - potassium sorbate , food spoilage , food science , lactic acid , shelf life , carbon dioxide , modified atmosphere , chemistry , distilled water , food packaging , vacuum packing , potassium , bacteria , biology , organic chemistry , chromatography , sugar , genetics
The effects of potassium sorbate combined with vacuum or carbon dioxide modified atmosphere packaging on natural poultry spoilage flora were examined. Fresh chicken thighs were dipped into either 2.5% potassium sorbate solution or distilled water, adjusted to pH 6.0 and packaged on trays in Nylon/Plexar/Surlyn bags. Atmospheres of either air, vacuum or 100% C0 2 were created in the packages which were then stored at 10 ± 1°C for 10 days. Changes in aerobic plate counts, lactic acid bacteria and pseudomonads were monitored. The combination of CO 2 packaging and sorbate treatment provided the most effective inhibitory system against the poultry spoilage organisms, especially Pseudomonas species, without creating a selective environment for the growth of lactic acid bacteria and premature souring of the product. The shelf life of the sorbate/CO 2 samples was extended 3 days over the control/air samples at 10°C.