SPOILAGE MICROFLORA IN FRESH CHICKEN BREAST STORED AT 4-DEGREES-C - INFLUENCE OF PACKAGING METHODS

Chicken breasts with skin were packaged either in air, under vacuum or in modified atmospheres of (i) 30% CO2/70% N-2 and (ii) 70% CO2/30% N -2. After 3, 7, 14 and 21 days of storage at 4 degrees C, the samples were evaluated for spoilage microbial growth, odour and overall aspect . As expected, pseudomonads grew well in air or under vacuum, but grow th was suppressed in both types of modified atmosphere packaging (MAP) . However, growth of lactobacilli, Enterobacteriaceae and Brochothrix thermospacta was not inhibited in MAPs. Modified atmosphere packaging (ii) extended shelf-life up to 21 days compared to 5 days for air-pack ed samples.