Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets.

A comparison was made of the effect of atmospheres containing high oxygen (70% O2 and 30% CO2) or high nitrogen (70% N2 and 30% CO2) on the spoilage process during storage (at 4°C) of poultry fillets. Four samples of each gas atmosphere were analyzed at 7 sample points during storage. For this analysis, the growth of typical spoilage organisms (Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae, and Lactobacilli spp.) and total viable count (TVC) were analyzed and modeled by using the Gompertz function. Sensory analyses of the poultry samples were carried out by trained sensory panelists to analyze color, odor, texture, drip loss, and general appearance. The composition of the spoilage flora differed between the oxygen-free atmosphere and the high-oxygen atmosphere. Anaerobic conditions favored the growth of Lactobacilli spp., whereas aerobic gas composition favored the growth of B. thermosphacta. However, no significant difference (P<0.05) in TVC and sensory parameters were observed for poultry samples stored under a high-oxygen atmosphere in comparison to a high-nitrogen atmosphere. These results indicate that high-oxygen packaging has no additional beneficial effect on the quality maintenance and shelf life of fresh poultry fillets.

Comparison of argon-based and nitrogen-based modified atmosphere packaging on bacterial growth and product quality of chicken breast fillets.

Poultry fillets were packaged under 6 different gas atmospheres (A: 15% Ar, 60% O2, 25% CO2; B: 15% N2, 60% O2, 25% CO2; C: 25% Ar, 45% O2, 30% CO2; D: 25% N2, 45% O2, 30% CO2; E: 82% Ar; 18% CO2; F: 82% N2, 18% CO2) and stored at 4°C. During storage, the growth of typical spoilage organisms (Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae, and Lactobacilli spp.) and total viable count were analyzed and modeled using the Gompertz function. Sensory analyses of the poultry samples were carried out by trained sensory panelists for color, odor, texture, drip loss, and general appearance. No significant difference in microbiological growth parameters was observed for fresh poultry stored under an argon-enriched atmosphere in comparison with nitrogen, except the B. thermosphacta stored under 82% argon. The sensory evaluation showed a significant effect of an argon-enriched atmosphere, particularly on color of meat stored under 15% argon (P < 0.05). In contrast, 25 and 82% argon concentrations in place of nitrogen showed no beneficial effect on sensory parameters.