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Combined effect of modified atmosphere packaging and gamma radiation on microbiology and sensory acceptance of refrigerated chicken breast fillets

By Samira Pirola Santos Mantilla, Érica Barbosa Santos, Sérgio Borges Mano, Mônica Queiroz de Freitas, Robson Maia Franco and Hélio de Carvalho Vital

Abstract

The aim of this study was to investigate the combined effect of modified atmosphere packaging and irradiation on increase of the shelf-life and sensory acceptance of refrigerated chicken breast fillets. The combination of the mixture 80% CO2/20% N2 and the irradiation (3kGy) increased the shelf-life from 5 to 16 days. The lactic acid bacteria and Aeromonas spp. were the most resistant to radiation and high concentration of CO2, while the enterobacteria, coliforms and Listeria spp. showed the greatest sensitivity. The combined technology provides chicken breast fillets with longer shelf-life and safety to the consumer, without changing the flavor and aroma of food and it may be suggested as an alternative in the food industry

Topics: gamma radiation, modified atmosphere, sensory acceptance, shelf-life, Biology (General), QH301-705.5, Science, Q, DOAJ:Biology, DOAJ:Biology and Life Sciences
Publisher: Universidade Federal de Santa Catarina
Year: 2010
OAI identifier: oai:doaj.org/article:c5c9f00d00f1409abea717ea3f3474eb
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