Effect of Modified Atmosphere Packaging and Multilayer Flexible Films on pH of Fresh Quail Meat
Microbiology Research Journal International · pp. 1–11 · Published 4 Jul 2017
10.9734/MRJI/2017/29564Abstract
Aim: In this study, the effect of different concentrations of three gas mixture (Carbon dioxide, Nitrogen, Oxygen), and also vacuum and ordinary conditions and using different flexible multi-layer pouches were studied for evaluating pH changes of quail meat at (4°C). Methodology: Ordinary conditions (control conditions) were compared with four types of modified atmosphere packaging: (N270%+ CO230%), (N230% + CO270%), (45%CO2+45%N2+10%O2), and vacuum conditions. Samples of quail meat were packaged in flexible multilayer pouches under modified atmosphere packaging, 3-layer (PET(12)/AL(12)/LLD(100)), 4-layer (PET(12)/AL(7)/PET(12)/LLD(100)), and 3-layer ( PET(12)/AL(7)/LLD(100)), in different times during 16 days, with 15 treatment, 3 run. Statistical analysis and comparison of data, were done by software SPSS (Ver: 22) and Duncan’s new multiple range test, with confidence level of 95% (P <0.05). Results: Packed samples were performed chemical test (pH test). The changes of pH in fresh samples were not acceptable under % 30 CO2 and also vacuum conditions in these containers. However, the best conditions belonged to CO2 70%, and then CO2 45%, that were acceptable. Packed samples in 4-layer under gas combination CO2 70% had best results. Conclusion: Protection of these meats in 4-layer container was better than 3-layer container because the steam permeability of 4-layer was lower than 3-layer and also increasing CO2 could not adversely effect on pH ,and postponed the pH changes and preserving quail meat till 16 days.
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Cited by 4
D. Jafarpour · Food Science and Technology · 2021
Iraj Karimi Sani, Shima Piri Geshlaghi, S. Pirsa · 2021
Showing 2 of 4 known citations — external sources report more than can currently be individually listed.
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