Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage

• Published in: Innovative food science & emerging technologies Vol. 23; pp. 54 - 60
• Main Authors: Lerasle, M., Federighi, M., Simonin, H., Anthoine, V., Rezé, S., Chéret, R., Guillou, S.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2014; Elsevier
• Subjects: Bacteria; Condensed Matter; Counting; Engineering Sciences; Food and Nutrition; High pressure; Life Sciences; Lipid oxidation; Materials Science; Meat; Microbiological quality; Modified atmosphere packaging; Modified atmospheres; Packaging; Physics; Poultry; Poultry sausage; Raw; Sausages; Shelf-life; Poultry sausage; HPP; TBARs; MDA; LAB; Modified atmosphere packaging; High pressure; Microbiological quality; Shelf-life; AMC; Lipid oxidation; MAP; PET
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2014.02.009

The contribution of modified atmosphere packaging (MAP) in extending the shelf-life of high-pressure treated raw poultry sausages was examined by considering microbial and oxidative stability (TBARs) aspects. Raw poultry sausages packaged under air or modified atmosphere (50% CO2–50% N2) were pressurized at 500MPa during 5min at a maximum temperature of 10.5°C, subsequently allowed to refrigerated storage during 22days. During storage, samples were tested at time intervals for headspace gas composition, pH, TBARs, Aerobic Mesophilic Counts (AMC) and Lactic Acid Bacteria (LAB) counts. The high pressure treatment could represent an efficient means of extending the microbiological shelf-life, insofar as it reduced and stabilized the AMC and LAB counts. However, the MAP did not further improve the microbial quality. But, still, by limiting lipid oxidation, it remains an essential technology for the control of the organoleptic quality, another important characteristic to consider in shelf-life determinations. Raw poultry meat and especially raw ground poultry meat, such as raw poultry sausages are highly perishable. Economic challenges and busier lifestyles have consumers seeking out products with longer and longer shelf-lives. Manufacturers have to respond to this demand by improving processes. The use of alternative preservation techniques such as high hydrostatic pressure represents a promising strategy to enhance the shelf-life of meat products and is preferred by consumers to addition of food additives. Modified atmosphere packaging is largely used to extend the shelf-life of processed meat products. Manufacturers may question the relevance of maintaining MAP while introducing a new step of high pressure treatment in their process. This study showed that MAP significantly reduced lipid oxidation. In that way, MAP remains necessary to maintain organoleptic quality of pressurized raw poultry sausages. •High pressure enables extending shelf-life of raw poultry sausages.•MAP has no significant effect on microbial counts of pressurized sausages.•Headspace gaseous composition of packages is correlated to growth of microorganisms.•The atmosphere packaging remains still useful in preventing lipid oxidation.