Allam, A., EL-Sayed, S., Aboul-Anean, H. (2021). Influence of Modified Atmosphere Packaging to Prolong Shelf Life of Chicken Patties. Journal of Food and Dairy Sciences, 12(6), 137-146. doi: 10.21608/jfds.2021.178952
Aml I. Allam; Samaa M. EL-Sayed; H. Aboul-Anean. "Influence of Modified Atmosphere Packaging to Prolong Shelf Life of Chicken Patties". Journal of Food and Dairy Sciences, 12, 6, 2021, 137-146. doi: 10.21608/jfds.2021.178952
Allam, A., EL-Sayed, S., Aboul-Anean, H. (2021). 'Influence of Modified Atmosphere Packaging to Prolong Shelf Life of Chicken Patties', Journal of Food and Dairy Sciences, 12(6), pp. 137-146. doi: 10.21608/jfds.2021.178952
Allam, A., EL-Sayed, S., Aboul-Anean, H. Influence of Modified Atmosphere Packaging to Prolong Shelf Life of Chicken Patties. Journal of Food and Dairy Sciences, 2021; 12(6): 137-146. doi: 10.21608/jfds.2021.178952
Influence of Modified Atmosphere Packaging to Prolong Shelf Life of Chicken Patties
1Food Science and Technology Department, Faculty of Home Economic, Al-Azhar University, Tanta, Egypt
2Food Science and Technology Dept. Faculty of Home Economics , AL-Azhar University, Tanta, Egypt
3Food Engineering and Packaging Dept. Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt
Abstract
This study was performed to determine the effect of two types of modified atmosphere packaging (MAP) materials, polyamide/polyethylene (PA/PE), polyamide/polyethylene/ paper/aluminum foil (PA/PE/P/AL) and modified atmosphere conditions on the shelf-life of chicken patties. Where, the samples of chicken patties were packaged in PA/PE under air (A1), modified atmosphere condition 100% CO2 (B1) and 50% CO2+ 50% N2 (C1); or packaged in PA/PE/P/AL under air (A2), modified atmosphere condition 100% CO2 (B2) and 50% CO2+ 50% N2 (C2). The samples were stored at 4±1oC for 30 days and evaluated for various physio-chemical, microbial and sensory changes. Rapid degradation in chemical and physical composition was occurred in preserved chicken patties under air condition either in PA/PE or PA/PE/P/AL at 4±1oC during 10 days. There were significantly decrease in microbial load in samples B1, B2, C1and C2 compared with samples A1 and A2 at 10th day of storage. Chicken patties samples in PA/PE or PA/PE/P/AL with 50% CO2+ 50% N2 had the highest values in all sensory attributes. It could be established that the MAP conditions of 50 % CO2 + 50 % N2 (C1 and C2) were the most suitable conditions for preserving the chicken patties for up to 30 days at 4±1oC compared with control samples A1 and A2 which acceptable for less than 10 days.
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