Effect of MAP and Multi-layer Flexible Films on the Growth of Anaerobic Bacteria of Fresh Ostrich Meat | Abstract

International Journal of Medical Research & Health Sciences (IJMRHS)
ISSN: 2319-5886 Indexed in: ESCI (Thomson Reuters)


Effect of MAP and Multi-layer Flexible Films on the Growth of Anaerobic Bacteria of Fresh Ostrich Meat

Author(s):Nazanin Zand, Ali Hafez pour and Simin Asadolahi

The usage of different concentrations of two gas mixture (Carbon dioxide, Nitrogen), and also vacuum conditions and the effect of flexible multi-layer pouches has been studied on the growth of anaerobic bacteria in fresh ostrich meat at refrigerator (T=4 0C). Ordinary condition as a control packaging was compared with three types of modified atmosphere packaging: {(N270% + CO230%), (N230% + CO270%)} and vacuum conditions in this project. Ostrich fresh meat were packaged into 3 kinds of polymeric flexible pouch” 4-layers with thickness 131μ, {PET (12) / AL (7) / PET (12) / LLD (100)}, 3-layer with thickness 124μ {PET (12) / AL (12) / LLD (100)) and 3- layer with thickness 119 μ {PET (12) / AL (7) / LLD (100)}. Samples were performed microbial tests (Total count of anaerobic bacteria), in different times with 12 treatment ,3 run, statistical analysis and comparison of data, were done by software SAS (Ver:9/1) and Duncan’s new multiple range test, with confidence level of 95% (P <0.05). The usage of MAP was not adequate for controlling spoilage, but the spoilage process was delayed. Anaerobic bacteria population of ostrich meat under (% 30 CO2 +% 70 N2) and also vacuum conditions in this container were more than 104 (not acceptable).However, the best condition belonged to ( N2 30% + CO2 70% ) ,and was acceptable till 15 days. Maximum anaerobic bacteria s which were grown in these meat samples was related to % 30 CO2 conditions in 3-layer Al(7 μ), and the lowest growth belonged to treatment under % 70 CO2 in 4-layer. The Characteristic of this multi-layer flexible pouch (4-layers) with less water vapor and oxygen permeability and also increasing more percentage of CO2 due to antibacterial properties of carbon dioxide gas, caused to control microbial growth in samples, so could be extended shelf life of fresh ostrich meat.

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