Control of Microbial Spoilage on Fresh Poultry using a Combination Potassium Sorbate/Carbon Dioxide Packaging System

Abstract

ABSTRACT The effects of potassium sorbate combined with vacuum or carbon dioxide modified atmosphere packaging on natural poultry spoilage flora were examined. Fresh chicken thighs were dipped into either 2.5% potassium sorbate solution or distilled water, adjusted to pH 6.0 and packaged on trays in Nylon/Plexar/Surlyn bags. Atmospheres of either air, vacuum or 100% C0 2 were created in the packages which were then stored at 10 ± 1°C for 10 days. Changes in aerobic plate counts, lactic acid bacteria and pseudomonads were monitored. The combination of CO 2 packaging and sorbate treatment provided the most effective inhibitory system against the poultry spoilage organisms, especially Pseudomonas species, without creating a selective environment for the growth of lactic acid bacteria and premature souring of the product. The shelf life of the sorbate/CO 2 samples was extended 3 days over the control/air samples at 10°C.