Main Article Content

Marta Chmiel


The aim of the study was to determine the effect of packaging method (PVC overwrap – in air, and under high-oxygen modified atmosphere – MAP), storage time and conditions (cooling room or display case) on the quality of chicken thighs. In MAP packages the gas mixture composition was measured. In all samples, the drip loss, pH of muscle tissue and L*, a*, b* color components of skin and muscle tissue were determined. It was found that along with the extension of storage time a tendency toward decreasing O2 and an increasing in CO2 content in MAP packages was observed. The amount of drip loss in MAP packaging for all days of storage was significantly higher (p ≤0.05) in comparison to the PVC overwrap. Also the amount of drip loss systematically increased with the extension of storage time, regardless of the packaging method and storage conditions of raw material.

Article Details

Jak cytować
Chmiel, M. ., & Słowiński, M. . (2021). EFFECT OF PACKAGING METHOD, STORAGE TIME AND CONDITIONS ON THE CHICKEN THIGHS QUALITY. Zeszyty Problemowe Postępów Nauk Rolniczych, (601), 3–11. https://doi.org/10.22630/ZPPNR.2020.601.6

Abdalhai M.H., Bashari M., Lagnika C., He Q., Sun X., 2014. Effect of ultrasound treatment prior to vacuum and modified atmosphere packaging on microbial and physical characteristics of fresh beef. J. Food Nutr. Res. 2, 312–320.

Al-Nehlawi A., Saldo J., Vega L.F., Guri S., 2013. Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks. Meat Sci. 94, 1–8.

Byrd J.A., Sams A.R., Hargis B.M., Caldwell D.J., 2011. Effect of selected modified atmosphere packaging on Campylobacter survival in raw poultry. Poultry Sci. 90, 1324–1328.

Chmiel M., Hać-Szymańczuk E., Adamczak L., Pietrzak D., Florowski T., Cegiełka A., 2018. Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere. J. Appl. Poultry Res. 27, 349–362.

Chmiel M., Słowiński M., 2018. Effect of storage in display cases on the sensory quality of chicken breast meat (M. Pectoralis). Braz. J. Poult. Sci. 20, 091–098.

Chmiel M., Roszko M., Adamczak L., Florowski T., Pietrzak D., 2019. Influence of storagepackaging method on chicken breast meat chemical composition and fat oxidation. Poultry Sci. 98, 2679–2690.

Chouliara E., Karatapanis A., Savvaidis I.N., Kontominas M.G., 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiol. 24, 607–617.

Cortez-Vega W.R., Pizato S., Prentice C., 2012. Quality of raw chicken breast stored at 5°C and packaged under different modified atmospheres. J. Food Safety. 32, 360–368.

Dogu-Baykut E., Gunes G., 2014. Quality of ready-to-cook marinated chicken drumsticks as affected by modified atmosphere packaging during refrigerated storage. J. Food Process. Pres. 38, 615–621.

Fraqueza M.J., Ferreira M.C., Barreto A.S., 2008. Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen. Brit. Poultry Sci. 49, 12–20.

Herbert U., Rossaint S., Khanna M.A., Kreyenschmidt J., 2013. Comparison of argon basednitrogen-based modified atmosphere packaging (MAP) on bacterial growth and product quality of chicken breast fillets. Poultry Sci. 92, 1348–1356.

Keokamnerd T., Acton J.C., Han I.Y., Dawson P.L., 2008. Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere. Poultry Sci. 87, 170–179.

Kozačinski L., Fleck Ž.C., Kozačinski Z., Filipović I., Mitak M., Bratulić M., Mikuš T., 2012. Evaluation of shelf life of pre-packed cut poultry meat. Vet. Arhiv. 82, 47–58.

Latou E., Mexis S.F., Badeka A.V., Kontakos S., Kontominas M.G., 2014. Combined effect oftosan and modified atmosphere packaging for shelf life extension of chicken breast fillets. LWT-Food Sci. Technol. 55, 263–268.

McMillin K.W., 2017. Advancements in meat packaging. Meat Sci. 132, 153–162.

Meredith H., Valdramidis V., Rotabakk B.T., Sivertsvik M., McDowell D., Bolton D.J., 2014. Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets. Food Microbiol. 44, 196–203.

Orkusz A., Haraf G., Okruszek A., Wereńska-Sudnik M., 2017. Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions. Poultry96, 731–737.

Rogers H.B., Brooks J.C., Martin J.N., Tittor A., Miller M.F., Brashears M.M., 2014. The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef. Meat Sci. 97, 1–10.

Rossaint S., Klausmann S., Herbert E., Kreyenschmidt J., 2014. Effect of package perforationthe spoilage process of poultry stored under different modified atmospheres. Food Packaging and Shelf Life. 1, 68–

Rossaint S., Klausmann S., Kreyenschmidt J., 2015. Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets. Poultry Sci. 94, 96–103.

Rotabakk B.T., Birkeland S., Jeksrud W.K., Sivertsvik M., 2006. Effect of modified atmosphere packaging and soluble gas stabilization on the shelf life of skinless chicken breast fillets. J. Food Sci. 71, 124–131.

Säde E., Murros A., Björkroth J., 2013. Predominant enterobacteria on modified-atmosphere packaged meat and poultry. Food Microbiol. 34, 252–258.



Download data is not yet available.
Rekomendowane teksty
Podobne artykuły

Możesz również Rozpocznij zaawansowane wyszukiwanie podobieństw dla tego artykułu.