Influence of modified atmosphere packaging on freshness parameters of organic chicken meat – short communication F.A.A., Buchtova H., Turek P. (2017): Influence of modified atmosphere packaging on freshness parameters of organic chicken meat – short communication. Czech J. Food Sci., 35: 466-468.
download PDF
The effect of modified atmosphere packaging (MAP1 80% O2/20% CO2 and MAP2 70% N2/30% CO2) on the selected parameters (ammonia, thiobarbituric acid reactive substances /TBARS/) and antioxidant capacity in chilled meat (2 ± 2°C) of organic chickens (breast and thigh) was evaluated. Control samples were packaged using a polyolefin film. The experiment was conducted on day 2 and repeated on day 7, 10, and 14 of storage. TBARS of samples in MAP1 were higher than in samples stored in MAP2. Ammonia in meat in MAP2 was constant during storage. In general, the DPPH inhibition percentage of meat in MAP1 was lower than that in meat in MAP2. Results of the present study indicated that MAP2 could be preferable for the packaging of organic chicken meat.
Arvanitoyannis Ioannis S., Stratakos Alexandros Ch. (2012): Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review. Food and Bioprocess Technology, 5, 1423-1446
BALAMATSIA C, PATSIAS A, KONTOMINAS M, SAVVAIDIS I (2007): Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes. Food Chemistry, 104, 1622-1628
Castellini C, Mugnai C, Dal Bosco A (2002): Effect of organic production system on broiler carcass and meat quality. Meat Science, 60, 219-225
Clausen Ina, Jakobsen Marianne, Ertbjerg Per, Madsen Niels T. (2009): Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef. Packaging Technology and Science, 22, 85-96
Dal Bosco A., Mugnai C., Mattioli S., Rosati A., Ruggeri S., Ranucci D., Castellini C. (2016): Transfer of bioactive compounds from pasture to meat in organic free-range chickens. Poultry Science, 95, 2464-2471
Descalzo A.M., Sancho A.M. (2008): A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina. Meat Science, 79, 423-436
Heilerová L., Bučková M., Tarapčík P., Šilhár S., Labuda J. (2003): Comparison of antioxidative activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano (Oreganum vulgare L.), thyme (Thymus vulgaris L.) and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based biosensor. Czech Journal of Food Sciences, 21: 78–84.
Jongberg Sisse, Wen Jinzhu, Tørngren Mari Ann, Lund Marianne N. (2014): Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage. Food Packaging and Shelf Life, 1, 38-48
Lund Marianne N., Hviid Marchen S., Skibsted Leif H. (2007): The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Science, 76, 226-233
Paramithiotis S., Skandamis P.N., Nychas G.J.E. (2009): Insights into fresh meat spoilage. In: Toldra F. (ed.): Safety of Meat and Processed Meat. New York, Springer: 55–82.
download PDF

© 2020 Czech Academy of Agricultural Sciences