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QUALITY OF RAW CHICKEN BREAST STORED AT 5C AND PACKAGED UNDER DIFFERENT MODIFIED ATMOSPHERES
Author(s) -
CORTEZVEGA W.R.,
PIZATO S.,
PRENTICE C.
Publication year - 2012
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2012.00388.x
Subject(s) - food science , mesophile , food spoilage , chicken breast , chemistry , shelf life , vacuum packing , salmonella , modified atmosphere , thiobarbituric acid , raw material , browning , psychrotrophic bacteria , biology , bacteria , biochemistry , genetics , organic chemistry , oxidative stress , lipid peroxidation
The objective of this study was to determine the quality of raw chicken breast store at 5C and packaged under different modified atmospheres. The samples of raw chicken breast (20 samples per treatment) were individually wrapped and packed in high‐density plastic bags. Before sealing, the air was removed automatically by an air removal system (vacuum) and then injected into different mixtures of purified natural gas. Physicochemical analysis of texture, pH, thiobarbituric acid (TBA), total volatile bases (TVB), color and microbiological analyses (mesophilic aerobic, Staphylococcus , psychrotrophic, Salmonella and Escherichia coli ) were carried out. The cutting strengths and TBA of the control sample after 9 days of storage were 0.94 kgf and 0.601, respectively, there was lower browning, variation in pH, TBA and nitrogen TVB, and a lower growth of psychrotrophic, mesophilic and Staphylococcus was shown; the absence of Salmonella and Escherichia coli is noted. It can be concluded that the best treatment is C after 9 days of storage obtaining a longer shelf life of the chicken breast meat. PRACTICAL APPLICATIONS The deterioration of foods caused by internal and external factors are responsible for considerable economic loss. Chicken breast meat is easily perishable by microorganisms depending on conditions of supply and production chain. An alternative to try to minimize the losses and increase the shelf life of this product is the use of modified atmospheres. The use of modified atmospheres in this study was effective to retard spoilage and reduce the volatile compounds in chicken breast meat, thus increasing food security without bringing risk to public health.