Demirhan B, Candoğan K
Gazi University, Faculty of Pharmacy, Department of Food Analysis, Ankara, Turkey
Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey.
Poult Sci. 2017 May;96(5):1394-1401. doi: 10.3382/ps/pew373. Epub 2016 Oct 19.
The effects of modified atmosphere packaging (MAP-70% CO/30%N) and iron-based oxygen scavengers (OS) with various absorption capacities (Ageless ss100, ss300, and ss500) as an active packaging system on microbiological and oxidative changes in chicken thigh meats were evaluated during refrigerated storage (4°C) for 19 d at 3-day intervals. Total aerobic mesophilic bacteria counts exceeded the acceptability limit at d 7 in the control group without MAP (AIR), and at d 19 in MAP and OS containing samples. OS utilization resulted in around 1.5 and 1.0 log unit reductions in Pseudomonas spp. counts at d 7 and d 10 of storage, respectively, as compared with AIR and MAP groups (P < 0.05). MAP and OS groups had fewer (P < 0.05) coliform counts than did the AIR group, with an approximately 1.0 log reduction observed at d 10. Although in some cases OS utilization resulted in lower TBARS values and carbonyl and sulphydryl contents, particularly during later stages of refrigerated storage as compared to AIR and MAP groups, in general, these effects were not always apparent. The results of this study suggested that MAP suppressed microbiological growth and retarded lipid and protein oxidation in chicken thigh meats, with a 9-day shelf-life extention with insignificant effects of OS.
在4°C冷藏条件下，每隔3天对鸡腿肉进行19天的储存，评估了气调包装（MAP-70% CO/30%N）和具有不同吸收能力的铁基吸氧剂（OS）（Ageless ss100、ss300和ss500）作为活性包装系统对鸡腿肉微生物和氧化变化的影响。在无气调包装的对照组（AIR）中，第7天需氧嗜温菌总数超过可接受限度，而在含有气调包装和吸氧剂的样品中，第19天超过可接受限度。与AIR组和MAP组相比，使用吸氧剂在储存第7天和第10天时分别使假单胞菌属数量减少了约1.5和1.0个对数单位（P < 0.05）。MAP组和OS组的大肠菌群数量比AIR组少（P < 0.05），在第10天时观察到大约减少了1.0个对数单位。尽管在某些情况下，与AIR组和MAP组相比，使用吸氧剂会使硫代巴比妥酸反应物（TBARS）值、羰基和巯基含量降低，特别是在冷藏后期，但总体而言，这些影响并不总是明显。本研究结果表明，气调包装抑制了鸡腿肉中的微生物生长，延缓了脂质和蛋白质氧化，气调包装使货架期延长了9天，吸氧剂的影响不显著。
