Influence of packaging on microbiological, chemical and sensory changes in chill‐stored turkey portions
- 1 January 1982
- journal article
- research article
- Published by Taylor & Francis in British Poultry Science
- Vol. 23 (1) , 25-40
- https://doi.org/10.1080/00071688208447926
Abstract
1. Microbiological, chemical and sensory changes were determined for turkey breast fillets and drumsticks in either oxygen‐permeable film or vacuum packs during storage at 1 °C. 2. The use of vacuum packs delayed “off” odour development from 16 to 25 d in the case of breast fillets and from 14 to 20 d for drumsticks but in each case the detection of definite “off” odours was often preceded by marked changes in flavour. 3. At spoilage, pseudomonads predominated on both breast fillets and drumsticks in oxygen‐permeable packs whilst in vacuum packs the predominant organisms comprised two groups of bacteria resembling “ a typical lactobacilli “, one being more common on breast fillets, the other on drumsticks. 4. Protein breakdown (measured in tyrosine equivalents) was observed in all samples during storage and occurred most rapidly in vacuum‐packed breast fillets. Hypoxanthine, which has been associated with flavour changes in meats, increased in concentration at least four‐fold over the storage period.This publication has 14 references indexed in Scilit:
- The spoilage flora and shelf‐life of duck carcasses stored at 2 or ‐ 1°c in oxygen‐permeable or oxygen‐impermeable filmBritish Poultry Science, 1979
- Microcomputer-controlled buffer gradient generator for ion-exchange chromatographyJournal of Chromatography A, 1979
- Factors affecting the incidence and anti-salmonella activity of the anaerobic caecal flora of the young chickEpidemiology and Infection, 1979
- The effect of dietary bacitracin on the incidence ofstreptococcus faecalissubspeciesliquefaciensand related streptococci in the intestines of young chicksBritish Poultry Science, 1978
- Psychrophilic Spoilage Bacteria of PoultryJournal of Applied Bacteriology, 1968
- A Selective Medium for the Enumeration of Microbacterium thermosphactum in Meat and Meat ProductsJournal of Applied Bacteriology, 1966
- Changes in the free amino and other nitrogen compounds in stored beef muscleJournal of the Science of Food and Agriculture, 1966
- The spoilage flora of eviscerated chickens stored at different temperaturesInternational Journal of Food Science & Technology, 1966
- Electrophoretic and Functional Heterogeneity of Pepsinogen in Several SpeciesNature, 1966
- The effect of carbon dioxide on bacteria growthProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1933