Holck Askild L, Pettersen Marit K, Moen Marie H, Sørheim Oddvin
Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway.
Nortura SA, P.O. Box 360 Økern, 0513 Oslo, Norway.
J Food Prot. 2014 Jul;77(7):1133-41. doi: 10.4315/0362-028X.JFP-13-428.
Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.
含二氧化碳的气调包装被广泛用于延长鸡肉的货架期。通过在肉类包装中添加二氧化碳释放包进行主动包装是传统气调包装的一种替代方法。本研究的目的是调查鸡胸肉在4℃储存条件下不同二氧化碳浓度下的货架期。微生物生长的抑制与二氧化碳浓度成正比。与60%二氧化碳相比，在有和没有二氧化碳释放包的情况下，在100%二氧化碳中储存使微生物货架期延长了7天。贮藏期结束时，分歧肉杆菌、某种肉杆菌和乳酸球菌是主要的菌种。在纯二氧化碳中储存期间，二氧化碳溶解在肉中，导致包装塌陷。由此造成的肉的挤压导致滴水损失大幅增加。通过在包装中使用二氧化碳释放包，滴水损失大大降低。在工业包装生产线上，添加二氧化碳释放包可以很容易地实现，而不会降低生产效率。
