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Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes

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Abstract

In the present study the combined effect of gamma irradiation (2 and 4 kGy) and modified atmosphere packaging (MAP) (30% CO2/70% N2 and 70% CO2/30% N2) on shelf life extension of fresh chicken meat stored under refrigeration was investigated. The study was based on microbiological (TVC, Pseudomonas spp., Lactic Acid Bacteria, Yeasts, Brochothrix thermosphacta, Enterobacteriaceae), physicochemical (pH, TBA, color) and sensory (odor, taste) changes occurring in chicken samples. Microbial populations were reduced by 1–5 log cfu/g for a given sampling day depending on the specific treatment. The effect was more pronounced in the case of the combination of MAP (70% CO2/30% N2) and the higher irradiation dose of 4 kGy. Of the chemical indicators of spoilage, TBA values for all treatments remained lower than 1 mg malondialdehyde (MDA)/kg meat throughout the 25 day storage period. pH values varied between 6.4 (day 0) and 5.9 (day 25). The values of the color parameters L*, a* and b* were not considerably affected by MAP. Irradiation resulted in a small increase of the parameter a*. Irradiation had a greater effect in extending the shelf life of chicken as compared to MAP. Sensory evaluation showed that the combination of irradiation at 4 kGy and MAP (70% CO2/30% N2) resulted in the highest shelf-life extension by 12 days compared to the air packaged samples.

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Authors and Affiliations

  1. Laboratory of Food Chemistry and Microbiology, Department of Chemistry, University of Ioannina, Ioannina, 45110, Greece

    Eirini Chouliara, Anastasia Badeka, Ioannis Savvaidis & Michael G. Kontominas

Authors
  1. Eirini Chouliara
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  2. Anastasia Badeka
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  3. Ioannis Savvaidis
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  4. Michael G. Kontominas
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Correspondence to Michael G. Kontominas.

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Chouliara, E., Badeka, A., Savvaidis, I. et al. Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes. Eur Food Res Technol 226, 877–888 (2008). https://doi.org/10.1007/s00217-007-0610-3

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  • DOI: https://doi.org/10.1007/s00217-007-0610-3

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