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Microbiological characteristics of poultry patties in relation to packaging atmospheres
Author(s) -
Mastromatteo Marianna,
Lucera Annalisa,
Sinigaglia Milena,
Corbo Maria Rosaria
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02093.x
Subject(s) - modified atmosphere , food science , enterobacteriaceae , pseudomonas , vacuum packing , chemistry , total viable count , lactic acid , poultry meat , bacteria , shelf life , biology , escherichia coli , biochemistry , genetics , gene
Microbial characteristics under different atmospheres (vacuum, air, MAP 1 : 80% O 2 /20% CO 2 and MAP 2 : 5% O 2 /65% N 2 /30% CO 2 ) of poultry patties made of a mixture of ostrich, chicken and turkey meat were evaluated. The meat preparations were examined for changes in pH, colour properties (CIE L*, a*, b* ), headspace composition, and bacterial counts (total viable cell, psychrotrophs, Enterobacteriaceae , lactic acid bacteria, Staphylococcus spp., Brochothrix thermosphacta , Pseudomonas spp.). The use of a high O 2 atmosphere (MAP 1 ) quickly leads to a loss of the appealing red colour. A limited alteration occurred with use of MAP 2 and vacuum. For total viable counts a cell load higher than 8 log cfu g −1 for the samples packaged in air, MAP 1 and MAP 2 at the end of storage was observed. Whereas, for the vacuum packed samples the cell load never reached values higher than 8 log cfu g −1 . Enterobacteriaceae , B. thermosphacta and Pseudomonas spp. cell load was less with the vacuum (7.60, 5.06 and 7.17 log cfu g −1 , respectively) and MAP 2 packaging (7.08, 5.60 and 7.40 log cfu g −1 , respectively). However, the high microbial loads suggest that an improvement of the microbiological quality of poultry meat is necessary if the producers are going to propose this new meat preparation on the market.