Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions
The aim of this study was to evaluate dependence of microbiological quality of chicken fillets and profile of volatile compounds in their packages on the applied packaging technique and storage conditions. Samples packaged in either normal atmosphere (AP, air packaging, PVC overwrap), in modified at...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-02-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579119447846 |
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| author | M. Chmiel M. Roszko E. Hać-Szymańczuk L. Adamczak T. Florowski D. Pietrzak A. Cegiełka M. Bryła |
| author_facet | M. Chmiel M. Roszko E. Hać-Szymańczuk L. Adamczak T. Florowski D. Pietrzak A. Cegiełka M. Bryła |
| author_sort | M. Chmiel |
| collection | DOAJ |
| description | The aim of this study was to evaluate dependence of microbiological quality of chicken fillets and profile of volatile compounds in their packages on the applied packaging technique and storage conditions. Samples packaged in either normal atmosphere (AP, air packaging, PVC overwrap), in modified atmosphere with high oxygen content (Hi-O2-MAP), or in vacuum (VP) were stored in a cold room or exposed in a display case for 8 days. Quality of the meat was determined on day 1, 3, 6, 7, and 8 of the storage or exposition time. The microbiological quality of chicken fillets was assessed by determining the number of mesophilic aerobic bacteria, lactic acid bacteria, Pseudomonas spp. bacteria, and Enterobacteriaceae family bacteria. The profile of volatile compounds in the packaging of chicken fillets was also determined. At the beginning of the storage, bacteria of all major groups were growing at similar rates regardless of the used packaging technique. However, at the end of the period, the growth dynamic was diversified. The profile of the volatile compounds did not depend on the storage or exposition time regardless of the storage conditions and/or the packaging technique. The results of this study indicate that there is a potential to gain understanding of spoilage of packed chicken meat through the analysis of volatile compounds in association with microbiological analysis. However, future research should be based on standardized material with similar bacterial load. |
| first_indexed | 2024-12-21T01:48:50Z |
| format | Article |
| id | doaj.art-c5ee934c5e5043c88a76ff9015db5a05 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-21T01:48:50Z |
| publishDate | 2020-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-c5ee934c5e5043c88a76ff9015db5a052022-12-21T19:19:57ZengElsevierPoultry Science0032-57912020-02-0199211071116Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditionsM. Chmiel0M. Roszko1E. Hać-Szymańczuk2L. Adamczak3T. Florowski4D. Pietrzak5A. Cegiełka6M. Bryła7Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland; Corresponding author:Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, PolandDepartment of Food Biotechnology and Food Microbiology, Warsaw University of Life Sciences - SGGW, PolandDivision of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, PolandDivision of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, PolandDivision of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, PolandDivision of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, PolandDepartment of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, PolandThe aim of this study was to evaluate dependence of microbiological quality of chicken fillets and profile of volatile compounds in their packages on the applied packaging technique and storage conditions. Samples packaged in either normal atmosphere (AP, air packaging, PVC overwrap), in modified atmosphere with high oxygen content (Hi-O2-MAP), or in vacuum (VP) were stored in a cold room or exposed in a display case for 8 days. Quality of the meat was determined on day 1, 3, 6, 7, and 8 of the storage or exposition time. The microbiological quality of chicken fillets was assessed by determining the number of mesophilic aerobic bacteria, lactic acid bacteria, Pseudomonas spp. bacteria, and Enterobacteriaceae family bacteria. The profile of volatile compounds in the packaging of chicken fillets was also determined. At the beginning of the storage, bacteria of all major groups were growing at similar rates regardless of the used packaging technique. However, at the end of the period, the growth dynamic was diversified. The profile of the volatile compounds did not depend on the storage or exposition time regardless of the storage conditions and/or the packaging technique. The results of this study indicate that there is a potential to gain understanding of spoilage of packed chicken meat through the analysis of volatile compounds in association with microbiological analysis. However, future research should be based on standardized material with similar bacterial load.http://www.sciencedirect.com/science/article/pii/S0032579119447846chicken breast filletsmicrobiological qualitypackaging techniquesvolatile compounds |
| spellingShingle | M. Chmiel M. Roszko E. Hać-Szymańczuk L. Adamczak T. Florowski D. Pietrzak A. Cegiełka M. Bryła Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions Poultry Science chicken breast fillets microbiological quality packaging techniques volatile compounds |
| title | Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions |
| title_full | Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions |
| title_fullStr | Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions |
| title_full_unstemmed | Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions |
| title_short | Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions |
| title_sort | time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions |
| topic | chicken breast fillets microbiological quality packaging techniques volatile compounds |
| url | http://www.sciencedirect.com/science/article/pii/S0032579119447846 |
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