Microbiological characteristics of poultry patties in relation to packaging atmospheres

摘要

Microbial characteristics under different atmospheres (vacuum, air, MAP_1: 80% O_2/20% CO_2 and MAP_2: 5% O_2/65% N_2/30% CO_2) of poultry patties made of a mixture of ostrich, chicken and turkey meat were evaluated. The meat preparations were examined for changes in pH, colour properties (CIE L~*, a~*, b~*), headspace composition, and bacterial counts (total viable cell, psychrotrophs, Enterobacteriaceae, lactic acid bacteria, Staphylococcus spp., Brochothrix thermosphacta, Pseudomonas spp.). The use of a high O_2 atmosphere (MAP_1) quickly leads to a loss of the appealing red colour. A limited alteration occurred with use of MAP_2 and vacuum. For total viable counts a cell load higher than 8 log cfu g~(-1) for the samples packaged in air, MAP_1 and MAP_2 at the end of storage was observed. Whereas, for the vacuum packed samples the cell load never reached values higher than 8 log cfu g~(-1). Enterobacteriaceae, B. thermosphacta and Pseudomonas spp. cell load was less with the vacuum (7.60, 5.06 and 7.17 log cfu g~(-1) respectively) and MAP_2 packaging (7.08, 5.60 and 7.40 log cfu g~(-1) respectively). However, the high microbial loads suggest that an improvement of the microbiological quality of poultry meat is necessary if the producers are going to propose this new meat preparation on the market.