Abstract
The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 °C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices was investigated. Burger treatments included: aerobic packaging (AP, control), vacuum packaging (VP), chitosan dipping (CHI), and vacuum packaging plus chitosan dipping (VP + CHI). Microbiological [Total viable count (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, Lactic acid bacteria (LAB)], physicochemical [color, pH, total volatile basic Nitrogen (TVB-N), and Thiobarbituric acid (TBA)] and sensory (odor, taste, and texture) analyses were carried out. Results showed that the majority of microbiological, physico-chemical, and sensory analysis parameters varied significantly (p < 0.05) depending on treatment. Based primarily on sensory, followed by microbiological and physico-chemical data, the shelf life of chicken burgers was 4 days for AP samples, 8 days for VP samples, 10 days for CHI treated samples, and 12 days for the VP + CHI treated samples. Finally, a positive and significant correlation (p < 0.05) was observed among most microbiological, sensory, and physico-chemical data, introducing new data relating initial TVC to TVB-N values regarding alternative treatments of minced chicken meat for its optimum preservation.
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Abbreviations
- LDPE/PA/LDPE:
-
Low density polyethylene/polyamide/low density polyethylene
- AP:
-
Aerobic packaging
- VP:
-
Vacuum packaging
- CHI:
-
Chitosan
- TVC:
-
Total viable count
- TVB-N:
-
Total volatile basic nitrogen
- TBA:
-
Thiobarbituric acid
- LAB:
-
Lactic acid Bacteria
- MAP:
-
Modified atmosphere packaging
- ANOVA:
-
Analysis of variance
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The authors are grateful to the Agricultural Poultry Cooperative of Pindos Ioannina (Pindos S.A., Ioannina, Greece) for the donation of chicken fillets.
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Assanti, E., Karabagias, V.K., Karabagias, I.K. et al. Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage. J Food Sci Technol 58, 870–883 (2021). https://doi.org/10.1007/s13197-020-04601-4
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DOI: https://doi.org/10.1007/s13197-020-04601-4