Czech J. Food Sci., 2017, 35(5):466-468 | DOI: 10.17221/32/2017-CJFS

Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communicationShort Communication

Fouad Ali Abdullah Abdullah*,1, Hana Buchtová1, Peter Turek2
1 Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic
2 Department of Hygiene and Food Industry Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic

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.

Keywords: ecological product; poultry; shelf life; meat quality; antioxidant capacity

Published: October 31, 2017  Show citation

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Abdullah FAA, Buchtová H, Turek P. Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communication. Czech J. Food Sci. 2017;35(5):466-468. doi: 10.17221/32/2017-CJFS.
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    References

    1. of storage. This elevation was significant (P < 0.05) and more pronounced in samples stored in MAP1 and AIR than in MAP2 (Table 1). Similarly to the present results, Jongberg et al. (2014) reported that high-oxygen MAP increased the TBARS values of chicken meat during chill storage. The organic chicken meat stored without oxygen (MAP2) was found not to be fully protected from the formation of secondary lipid oxidation products during the 14 days of chill storage. Jongberg et al. (2014) reported that even storage in vacuum may not prevent lipid oxidation, indicating that the formation of rancid off-flavours is actually more dependent on storage time than on packaging atmosphere. Natural grazing is an important source of bioactive substances such as antioxidants (Descalzo & Sancho 2008). Bioactive components including antioxidants from pasture enhance the oxidative stability of the meat (Dal Bosco et al. 2016). In this study, the mixture of gases in MAP has a more pronounced effect on antioxidant capacity than storage time (Table 1). In general, DPPH percentage inhibition values of meat samples in MAP1 were lower than in chicken meat in MAP2. Lower DPPH percentage inhibition values of chicken samples in MAP1 may be due to destruction of endogenous antioxidants, such as vitamins (tocopherols), by the process of oxidation (Clausen et al. 2009). The DPPH percentage inhibition value of thigh muscle was higher than that of breast muscle.
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