Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks

A. Al-Nehlawi, J. Saldo, L. F. Vega, S. Guri

Research output: Contribution to journalArticleResearchpeer-review

32 Citations (Scopus)

Abstract

The effects of an aerobic modified atmosphere packaging (MAP) (70% CO2, 15% O2 and 15% N2) with and without a CO2 3-h soluble gas stabilization (SGS) pre-treatment of chicken drumsticks were determined for various package and product quality characteristics. The CO2 dissolved into drumsticks was determined. The equilibrium between CO2 dissolved in drumsticks and CO2 in head space was reached within 48h after packaging, showing highest values of CO2 in SGS pre-treated samples. This greater availability of CO2 resulted in lower counts of TAB and Pseudomonas in SGS than in MAP drumsticks. Package collapse was significantly reduced in SGS samples. The average of CO2 dissolved in the MAP treatment was 567mg CO2kg-1 of chicken and, 361mg CO2kg-1 of chicken during the MAP treatment, in SGS pre-treated samples. This difference could be the quantity of CO2 dissolved during SGS pre-treatment.These results highlight the advantages of using SGS versus traditional MAP for chicken products preservation. © 2013 Elsevier Ltd.
Original languageEnglish
Pages (from-to)1-8
JournalMeat Science
Volume94
DOIs
Publication statusPublished - 1 May 2013

Keywords

  • Carbon dioxide
  • Chicken
  • Modified atmosphere packaging
  • Solubility
  • Soluble gas stabilization

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