Spoilage microflora in fresh chicken breast stored at 4 degrees C: influence of packaging methods.
Chicken breasts with skin were packaged either in air, under vacuum or in modified atmospheres of (i) 30% CO2/70% N2 and (ii) 70% CO2/30% N2. After 3, 7, 14 and 21 days of storage at 4 degrees 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.
Jiménez
S M
SM
Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina. sjimenez@fiqus.unl.edu.ar
Salsi
M S
MS
Tiburzi
M C
MC
Rafaghelli
R C
RC
Tessi
M A
MA
Coutaz
V R
VR
D000818:Animals; D001118:Argentina; D002645:Chickens / Q000382:microbiology*; D004755:Enterobacteriaceae / Q000302:isolation & purification; D018857:Food Packaging; D005519:Food Preservation; D005740:Gases; D007778:Lactobacillus / Q000302:isolation & purification; D011202:Poultry Products / Q000382:microbiology*; D011549:Pseudomonas / Q000302:isolation & purification; D012034:Refrigeration; D013696:Temperature
D005740:Gases