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Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets
This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Korean Society for Food Science of Animal Resources
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8728502/ https://www.ncbi.nlm.nih.gov/pubmed/35028581 http://dx.doi.org/10.5851/kosfa.2021.e71 |
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author | Nauman, Kashif Jaspal, Muhammad Hayat Asghar, Bilal Manzoor, Adeel Akhtar, Kumayl Hassan Ali, Usman Ali, Sher Nasir, Jamal Sohaib, Muhammad Badar, Iftikhar Hussain |
author_facet | Nauman, Kashif Jaspal, Muhammad Hayat Asghar, Bilal Manzoor, Adeel Akhtar, Kumayl Hassan Ali, Usman Ali, Sher Nasir, Jamal Sohaib, Muhammad Badar, Iftikhar Hussain |
author_sort | Nauman, Kashif |
collection | PubMed |
description | This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O(2), 40% CO(2), 60% N(2), and MAP-2: 20% O(2), 40% CO(2), 40% N(2). The microbiological and biochemical analyses were performed for the total viable count, coliform count, Pseudomonas count, Salmonella count, total volatile basic nitrogen (TVB-N), pH, cooking loss, color, lipid oxidation, tenderness, and sensory analysis. The data were analysed through two-way ANOVA by Minitab (Minitab 17.3.1). Meat treated with understudy MAP compositions and vacuum packaging reduced total viable count, Pseudomonas count, and total coliform count than control (p<0.05). TVB-N remained below the recommended limit throughout storage except aerobic packaging (p<0.05). Cooking loss (%) was lowered and showed non-significant results (p>0.05) between vacuum packaging and both MAP concentrations. The meat stored in MAP-2 was characterised by higher (p<0.05) visual scores. Whilst MAP-1 showed higher (p<0.05) L* values and overall acceptability. Sample packaged under aerobic packaging showed significant (p<0.05) results for b* and thiobarbituric acid reactive substances (TBARS). Meat stored in aerobic packaging showed higher (p<0.05) shear force values. The outcome of this trial may help to promote the application of understudy MAP compositions and rapid detection of microbes by biochemical analysis under local conditions. |
format | Online Article Text |
id | pubmed-8728502 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-87285022022-01-12 Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets Nauman, Kashif Jaspal, Muhammad Hayat Asghar, Bilal Manzoor, Adeel Akhtar, Kumayl Hassan Ali, Usman Ali, Sher Nasir, Jamal Sohaib, Muhammad Badar, Iftikhar Hussain Food Sci Anim Resour Article This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O(2), 40% CO(2), 60% N(2), and MAP-2: 20% O(2), 40% CO(2), 40% N(2). The microbiological and biochemical analyses were performed for the total viable count, coliform count, Pseudomonas count, Salmonella count, total volatile basic nitrogen (TVB-N), pH, cooking loss, color, lipid oxidation, tenderness, and sensory analysis. The data were analysed through two-way ANOVA by Minitab (Minitab 17.3.1). Meat treated with understudy MAP compositions and vacuum packaging reduced total viable count, Pseudomonas count, and total coliform count than control (p<0.05). TVB-N remained below the recommended limit throughout storage except aerobic packaging (p<0.05). Cooking loss (%) was lowered and showed non-significant results (p>0.05) between vacuum packaging and both MAP concentrations. The meat stored in MAP-2 was characterised by higher (p<0.05) visual scores. Whilst MAP-1 showed higher (p<0.05) L* values and overall acceptability. Sample packaged under aerobic packaging showed significant (p<0.05) results for b* and thiobarbituric acid reactive substances (TBARS). Meat stored in aerobic packaging showed higher (p<0.05) shear force values. The outcome of this trial may help to promote the application of understudy MAP compositions and rapid detection of microbes by biochemical analysis under local conditions. Korean Society for Food Science of Animal Resources 2022-01 2022-01-01 /pmc/articles/PMC8728502/ /pubmed/35028581 http://dx.doi.org/10.5851/kosfa.2021.e71 Text en © Korean Society for Food Science of Animal Resources https://creativecommons.org/licenses/by-nc/3.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Nauman, Kashif Jaspal, Muhammad Hayat Asghar, Bilal Manzoor, Adeel Akhtar, Kumayl Hassan Ali, Usman Ali, Sher Nasir, Jamal Sohaib, Muhammad Badar, Iftikhar Hussain Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets |
title | Effect of Different Packaging Atmosphere on Microbiological Shelf
Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry
Fillets |
title_full | Effect of Different Packaging Atmosphere on Microbiological Shelf
Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry
Fillets |
title_fullStr | Effect of Different Packaging Atmosphere on Microbiological Shelf
Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry
Fillets |
title_full_unstemmed | Effect of Different Packaging Atmosphere on Microbiological Shelf
Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry
Fillets |
title_short | Effect of Different Packaging Atmosphere on Microbiological Shelf
Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry
Fillets |
title_sort | effect of different packaging atmosphere on microbiological shelf
life, physicochemical attributes, and sensory characteristics of chilled poultry
fillets |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8728502/ https://www.ncbi.nlm.nih.gov/pubmed/35028581 http://dx.doi.org/10.5851/kosfa.2021.e71 |
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