Spoilage microflora in fresh chicken breast stored at 4 degrees C: influence of packaging methods

Journal of Applied Microbiology
S M JiménezV R Coutaz

Abstract

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.

Citations

May 9, 1988·Biochimica Et Biophysica Acta·M Gustin, T M Hennessey
Jan 6, 2012·Foodborne Pathogens and Disease·Amit Morey, Manpreet Singh
Jul 21, 2016·Critical Reviews in Food Science and Nutrition·Filomena SilvaCristina Nerín
Jul 7, 2012·The Analyst·Yolanda SalinasInmaculada Lorente
Apr 28, 2012·FEMS Microbiology Letters·Gabriele RiederSilja Wessler
Sep 4, 2018·Monatshefte für chemie·Wojciech WojnowskiJacek Namieśnik
Feb 26, 2020·Foods·Cinthia E Saenz-GarcíaGerardo M Nava
Feb 15, 2020·The Journal of Poultry Science·Pensiri KaewthongAnders H Karlsson
Oct 11, 2020·Animals : an Open Access Journal From MDPI·Elena Gonzalez-FandosIratxe Perez-Arnedo

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