Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets
| Autor: | Kashif Nauman, Muhammad Hayat Jaspal, Bilal Asghar, Adeel Manzoor, Kumayl Hassan Akhtar, Usman Ali, Sher Ali, Jamal Nasir, Muhammad Sohaib, Iftikhar Hussain Badar |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Science of Animal Resources |
| ISSN: | 2636-0780 2636-0772 |
| DOI: | 10.5851/kosfa.2021.e71 |
| Popis: | 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% O2, 40% CO2, 60% N2, and MAP-2: 20% O2, 40% CO2, 40% N2. 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 (p0.05) between vacuum packaging and both MAP concentrations. The meat stored in MAP-2 was characterised by higher (p |
| Databáze: | OpenAIRE |
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