Effect of Modified Atmosphere Packaging and Multilayer Flexible Films on pH of Fresh Quail Meat
Journal Title: Microbiology Research Journal International - Year 2017, Vol 20, Issue 5
Abstract
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.
Authors and Affiliations
Nazanin Zand, Sharare Jabbari
Keywords
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- EP ID EP315853
- DOI 10.9734/MRJI/2017/29564
- Views 134
- Downloads 0
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