Influence of packaging materials on microbiological quality and odour of turkey thigh muscles packaged under modified atmosphere
Agnieszka Orkusz , Janina Wołoszyn , Andrzej Okruszek
AbstractOn the basis of microbiological tests, it was established that turkey thigh muscles packed in all types of films, can be stored in the modified atmosphere (75% CO2, 5% O2, 20% N2) for 15 days. At the end of storage the highest number of bacteria was characterized by a sample stored in the film with the lowest barrier properties (PA/PE). The packaging material did not have any significant effect on the number of Lactobacillus and Enterobacteriaceae in the investigated muscles. Pseudomonas , which are responsible for thedeterioration of the chilled meat, were not found during all the time of storage regardless of the kind of packaging films. Turkey thigh muscles packed in pouches with lower oxygenand moisture vapour transmission rate had better SE of odour than those packed in pouches (PA/PE) with higher oxygen and moisture transmission rate. It was shown, that using PA/ARE/PE and PA/PE + AF bags and packaging in the MA may preserve the desirable odour of turkey thigh muscles up to 15 days, for PA/PE pouches up to 12 days. However, on the 15thday of storage samples packed in PA/ARE/PE bags - with the highest barrier properties received the best results of odour. Taking into consideration the fact that for a consumer the odour is a very important factor, which often determines the purchase of meat, PA/ARE/PE film should be recommended as the best one
|Journal series||Archiv fur Geflugelkunde, ISSN 0003-9098, (0 pkt)|
|Publication size in sheets||0.4|
|Publication indicators||= 3; = 2; : 2015 = 0.408; : 2015 = 0.296 (2) - 2015=0.296 (5)|
|Citation count*||5 (2020-09-26)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.