Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions
Samples of chicken breasts with skin were treated with a 1% acetic acid solution or untreated and packaged in a 70% CO(2)/30% N(2) modified atmosphere. Two different types of films were studied to establish their usefulness within the above pre-determined conditions. After 3, 7, 14 and 21 d of stora...
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| Veröffentlicht in: | Journal of applied microbiology 1999-09, Vol.87 (3), p.339-344 |
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| container_title | Journal of applied microbiology |
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| creator | Jimenez, S.M Salsi, M.S Tiburzi, M.C Rafaghelli, R.C Pirovani, M.E |
| description | Samples of chicken breasts with skin were treated with a 1% acetic acid solution or untreated and packaged in a 70% CO(2)/30% N(2) modified atmosphere. Two different types of films were studied to establish their usefulness within the above pre-determined conditions. After 3, 7, 14 and 21 d of storage at 4 degrees C, the samples were evaluated for spoilage microbial growth, odour and slime, as well as the gas composition in the headspace volume in the package. As a result of this, it was found that both films were adequate for using them as barriers. Samples treated with the acetic acid solution smelt slightly acidic and pleasant, while the untreated ones had 'off' odours at the end of the storage periods. However, all samples showed acceptable overall aspect by that time. Acetic acid treatment produced decreases in counts in all genera studied. Results of this study indicate that using modified atmosphere packaging (MAP) on chicken breasts previously decontaminated with acetic acid is a worthwhile technology to extend samples shelf-life. |
| doi_str_mv | 10.1046/j.1365-2672.1999.00813.x |
| format | Article |
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Two different types of films were studied to establish their usefulness within the above pre-determined conditions. After 3, 7, 14 and 21 d of storage at 4 degrees C, the samples were evaluated for spoilage microbial growth, odour and slime, as well as the gas composition in the headspace volume in the package. As a result of this, it was found that both films were adequate for using them as barriers. Samples treated with the acetic acid solution smelt slightly acidic and pleasant, while the untreated ones had 'off' odours at the end of the storage periods. However, all samples showed acceptable overall aspect by that time. Acetic acid treatment produced decreases in counts in all genera studied. Results of this study indicate that using modified atmosphere packaging (MAP) on chicken breasts previously decontaminated with acetic acid is a worthwhile technology to extend samples shelf-life.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1046/j.1365-2672.1999.00813.x</identifier><identifier>PMID: 10540234</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>acetic acid ; Acetic Acid - pharmacology ; Animals ; Biological and medical sciences ; Carbon Dioxide ; chicken meat ; Chickens - microbiology ; Cold Temperature ; Colony Count, Microbial ; Enterobacteriaceae - isolation & purification ; Food industries ; Food Microbiology ; food packaging ; Food Packaging - methods ; Food Preservation - methods ; food spoilage ; food storage ; Fundamental and applied biological sciences. Psychology ; Lactobacillaceae - isolation & purification ; Meat and meat product industries ; Nitrogen ; packaging materials ; polyolefin bags ; Poultry Products - microbiology ; Pseudomonadaceae - isolation & purification</subject><ispartof>Journal of applied microbiology, 1999-09, Vol.87 (3), p.339-344</ispartof><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4983-a0a521af136599513cc76decdbc01def20278230d667e911e898dbf32f025fe93</citedby><cites>FETCH-LOGICAL-c4983-a0a521af136599513cc76decdbc01def20278230d667e911e898dbf32f025fe93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1046%2Fj.1365-2672.1999.00813.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1046%2Fj.1365-2672.1999.00813.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1974732$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10540234$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jimenez, S.M</creatorcontrib><creatorcontrib>Salsi, M.S</creatorcontrib><creatorcontrib>Tiburzi, M.C</creatorcontrib><creatorcontrib>Rafaghelli, R.C</creatorcontrib><creatorcontrib>Pirovani, M.E</creatorcontrib><title>Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Samples of chicken breasts with skin were treated with a 1% acetic acid solution or untreated and packaged in a 70% CO(2)/30% N(2) modified atmosphere. Two different types of films were studied to establish their usefulness within the above pre-determined conditions. After 3, 7, 14 and 21 d of storage at 4 degrees C, the samples were evaluated for spoilage microbial growth, odour and slime, as well as the gas composition in the headspace volume in the package. As a result of this, it was found that both films were adequate for using them as barriers. Samples treated with the acetic acid solution smelt slightly acidic and pleasant, while the untreated ones had 'off' odours at the end of the storage periods. However, all samples showed acceptable overall aspect by that time. Acetic acid treatment produced decreases in counts in all genera studied. Results of this study indicate that using modified atmosphere packaging (MAP) on chicken breasts previously decontaminated with acetic acid is a worthwhile technology to extend samples shelf-life.</description><subject>acetic acid</subject><subject>Acetic Acid - pharmacology</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Carbon Dioxide</subject><subject>chicken meat</subject><subject>Chickens - microbiology</subject><subject>Cold Temperature</subject><subject>Colony Count, Microbial</subject><subject>Enterobacteriaceae - isolation & purification</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food packaging</subject><subject>Food Packaging - methods</subject><subject>Food Preservation - methods</subject><subject>food spoilage</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactobacillaceae - isolation & purification</subject><subject>Meat and meat product industries</subject><subject>Nitrogen</subject><subject>packaging materials</subject><subject>polyolefin bags</subject><subject>Poultry Products - microbiology</subject><subject>Pseudomonadaceae - isolation & purification</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkk1v1DAQhiMEoqXwF8AHxC3BH3EcS1yqFZ8q4gA9W4493vU2iYOdVbe_gL-Ns1kBR04ztp_3HXvGRYEIrgium7f7irCGl7QRtCJSygrjlrDq-Ki4_HPw-JTXJceCXhTPUtpjTBjmzdPigmBeY8rqy-LXJgydH8GiQwIUHNIGZm9y8BbNEfQ8wDgjPVo0BOudz2TeC2naQQQ0aXOnt37cIhciguMMo11W8w5Q2kHvyt67k6_Z-b7P4hzNHYyoy95pRlOIsw9jel48cbpP8OIcr4rbD-9_bD6VN98-ft5c35Smli0rNdacEu2WV0rJCTNGNBaM7QwmFhzFVLSUYds0AiQh0MrWdo5Rhyl3INlV8Wb1nWL4eYA0q8EnA32vRwiHpIioCSEcZ7BdQRNDShGcmqIfdHxQBKtlCGqvlluopddqGYI6DUEds_TlucahG8D-I1y7noHXZ0Ano3sX9Wh8-stJUQtGM_Zuxe59Dw__XV99uf6akyx_tcqdDkpvY65w-50uf4DKuuaCs9--pq0v</recordid><startdate>199909</startdate><enddate>199909</enddate><creator>Jimenez, S.M</creator><creator>Salsi, M.S</creator><creator>Tiburzi, M.C</creator><creator>Rafaghelli, R.C</creator><creator>Pirovani, M.E</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>199909</creationdate><title>Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions</title><author>Jimenez, S.M ; Salsi, M.S ; Tiburzi, M.C ; Rafaghelli, R.C ; Pirovani, M.E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4983-a0a521af136599513cc76decdbc01def20278230d667e911e898dbf32f025fe93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>acetic acid</topic><topic>Acetic Acid - pharmacology</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Carbon Dioxide</topic><topic>chicken meat</topic><topic>Chickens - microbiology</topic><topic>Cold Temperature</topic><topic>Colony Count, Microbial</topic><topic>Enterobacteriaceae - isolation & purification</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food packaging</topic><topic>Food Packaging - methods</topic><topic>Food Preservation - methods</topic><topic>food spoilage</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactobacillaceae - isolation & purification</topic><topic>Meat and meat product industries</topic><topic>Nitrogen</topic><topic>packaging materials</topic><topic>polyolefin bags</topic><topic>Poultry Products - microbiology</topic><topic>Pseudomonadaceae - isolation & purification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jimenez, S.M</creatorcontrib><creatorcontrib>Salsi, M.S</creatorcontrib><creatorcontrib>Tiburzi, M.C</creatorcontrib><creatorcontrib>Rafaghelli, R.C</creatorcontrib><creatorcontrib>Pirovani, M.E</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jimenez, S.M</au><au>Salsi, M.S</au><au>Tiburzi, M.C</au><au>Rafaghelli, R.C</au><au>Pirovani, M.E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>1999-09</date><risdate>1999</risdate><volume>87</volume><issue>3</issue><spage>339</spage><epage>344</epage><pages>339-344</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><abstract>Samples of chicken breasts with skin were treated with a 1% acetic acid solution or untreated and packaged in a 70% CO(2)/30% N(2) modified atmosphere. Two different types of films were studied to establish their usefulness within the above pre-determined conditions. After 3, 7, 14 and 21 d of storage at 4 degrees C, the samples were evaluated for spoilage microbial growth, odour and slime, as well as the gas composition in the headspace volume in the package. As a result of this, it was found that both films were adequate for using them as barriers. Samples treated with the acetic acid solution smelt slightly acidic and pleasant, while the untreated ones had 'off' odours at the end of the storage periods. However, all samples showed acceptable overall aspect by that time. Acetic acid treatment produced decreases in counts in all genera studied. 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| ispartof | Journal of applied microbiology, 1999-09, Vol.87 (3), p.339-344 |
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| source | Oxford University Press Journals All Titles (1996-Current); MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | acetic acid Acetic Acid - pharmacology Animals Biological and medical sciences Carbon Dioxide chicken meat Chickens - microbiology Cold Temperature Colony Count, Microbial Enterobacteriaceae - isolation & purification Food industries Food Microbiology food packaging Food Packaging - methods Food Preservation - methods food spoilage food storage Fundamental and applied biological sciences. Psychology Lactobacillaceae - isolation & purification Meat and meat product industries Nitrogen packaging materials polyolefin bags Poultry Products - microbiology Pseudomonadaceae - isolation & purification |
| title | Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions |
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