title: Quality of fresh chicken breasts using a combination of modified atmosphere packaging and chlorine dioxide sachets.
abstract: The objective of this research was to observe the effect of chlorine dioxide (ClO2) combined with modified atmosphere packaging on the quality of fresh chicken breasts under refrigerated storage for 15 days. Each chicken breast was inoculated with a 4-log CFU/ml culture of Salmonella Typhimurium (nalidixic acid-resistant strain) and placed into a barrier foam tray. Fast- or slow-release ClO2 sachets were placed next to the chicken in each package. A control set of packages that did not contain a ClO2 sachet was also included in the study. Packages were flushed with either 100% N2 or 75% N2-25% CO2 and stored at 3 degrees C. Microbial analysis, CIE L.a.b. color, and sensory (appearance and aroma) were performed every 3 days for 15 days. Total plate counts for chicken increased steadily after 6 to 9 days of storage regardless of package atmosphere or ClO2 treatment. However, those treated with ClO2 sachets had 1 to 1.5 log CFU per chicken breast lower total plate counts compared with those without ClO2 sachets. After 15 days, samples treated with ClO2 (fast- and slow-release sachets) had significantly lower Salmonella Typhimurium (nalidixic acid-resistant strain) populations (approximately 1 log) compared with chicken that did not contain ClO2 sachets. The ClO2 adversely affected the color of the chicken in areas close to the sachet. No off-odor was detected by the sensory panelists.
authors.affiliation: Cryovac Division of Sealed Air Corporation, 100 Rogers Bridge Road, Duncan, South Carolina 29334, USA.
authors.forename: M
authors.initials: M
authors.lastname: Ellis
authors.forename: K
authors.initials: K
authors.lastname: Cooksey
authors.forename: P
authors.initials: P
authors.lastname: Dawson
authors.forename: I
authors.initials: I
authors.lastname: Han
authors.forename: P
authors.initials: P
authors.lastname: Vergano
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000378:metabolism; D002645:Chickens; D017606:Chlorine Compounds / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004202:Disinfectants / Q000494:pharmacology*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D008460:Meat / Q000382:microbiology / Q000592:standards; D009584:Nitrogen / Q000378:metabolism; D010087:Oxides / Q000494:pharmacology*; D010100:Oxygen / Q000378:metabolism; D012486:Salmonella typhimurium / Q000254:growth & development* / Q000302:isolation & purification; D013649:Taste; D013997:Time Factors
chemical_list: D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; D002245:Carbon Dioxide; C025109:chlorine dioxide; D009584:Nitrogen; D010100:Oxygen