Effect of Chlorine Dioxide Sachets and Modified Atmosphere Packaging on Quality of Fresh Chicken Breasts, 2004 PLACE Conference

The objective of the research was to observe the effect of chlorine dioxide and modified atmosphere packaging on the quality of fresh chicken breasts under refrigerated storage for 15 days. Each chicken breast was inoculated with 4 log cfu/ml culture of Salmonella typhimurium NAR (nalidixic acid resistant strain) and placed into a barrier foam tray. Fast or slow release chlorine dioxide sachets were placed next to the chicken in each package. A control set of packages that did not contain a chlorine dioxide sachet was also included in the study. Packages were flushed with either 100% N2 or 75% N2/25% CO2 and stored at 3oC. Microbial analysis, L.a.b. color and sensory (appearance and aroma) was performed every 3 days for 15 days. Total plate counts for chicken increased steadily after 6-9 days of storage regardless of package atmosphere or ClO2 treatment. However, those treated with ClO2 sachets had 1-1.5 log cfu/chicken breast lower total plate counts compared to those without ClO2 sachets. After 15 days, samples treated with ClO2 (fast and slow release sachets), had significantly lower S. typhimurium NAR populations (approximately one log) compared to chicken which did not contain ClO2 sachets. The ClO2 adversely affected the color of the chicken, as areas close to the sachet were brown or green.