Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes (EN)

Balamatsia, C. C. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)

Balamatsia, C. C. (EN)

The present work evaluated the possible role of volatile amines as indicator(s) of poultry meat spoilage. Fresh chicken meat (breast fillet) was packaged in four different atmospheres: air (A), vacuum (VP) and two modified atmospheres (MAs), namely M 1, 30%/65%/5% (CO(2)/N(2)/O(2)) and M2, 65%/30%/5% (CO(2)/N(2)/O(2)). All chicken samples were kept under refrigeration (4 +/- 0.5 degrees C) for a period of 15 days. Of the four treatments, the VP and M1 and M2 gas mixtures were the most effective for delaying the development of aerobic spoilage microbial flora. Pseudomonas spp. in chicken samples stored under M2 gas mixture and VP were significantly lower than all the other samples after 15 days of storage. Of the remaining bacterial species examined, lactic acid bacteria (LAB), Brochothrix thermosphacta, were dominant in the microbial association of both aerobically- and MA-packaged chicken, while yeasts contributed to a much lesser extent in the final microbial flora of chicken meat. On the basis of microbiological data (TVC), shelf-life extensions of 2,4 and 9-10 days were achieved by VP and M1 and M2 gas mixtures. Results of the present work showed that the limit of sensory acceptability (a score of 6) was reached for the aerobically, vacuum-packaged and M1 gas mixture chicken samples approximately on days 6-7 and 9-10, respectively. Based on sensory (taste) analysis and with regard to chicken spoilage and freshness, TMA-N and TVB-N limit values of acceptability, namely 10.0 mg N/100 g and 40 mg N/100 g for chicken samples stored in air, may be proposed as the upper limit values for spoilage initiation of fresh chicken meat stored aerobically. Interestingly, the M2 gas mixture sample did not reach these limit values throughout the 15 day storage period. The formation of volatile amines during chill storage of chicken meat, under the packaging conditions examined in the present study, seemed to be in good agreement with the increase in microbiological count (TVC) and sensory taste score except for the M2 gas mixture. (c) 2007 Elsevier Ltd. All rights reserved. (EN)

amines (EN)

Πανεπιστήμιο Ιωαννίνων

Ιδρυματικό Αποθετήριο Ολυμπιάς

Σχολή Θετικών Επιστημών

Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

ΑΠΟΘΕΤΗΡΙΟ "ΟΛΥΜΠΙΑΣ"

Τμήμα Χημείας

Food Chemistry (EN)

Αγγλική γλώσσα

2007

http://olympias.lib.uoi.gr/jspui/handle/123456789/8902

<Go to ISI>://000247631900042

Elsevier (EN)