Ousmane Coulibaly, Sanchai Jaturasitha, Waraporn Leungwanta, Duangporn Pichpol, Katchaporn Temyord, Therdchai Vearasilp, John David Kabasa, Udo ter Meulen:
Effect of Modified Atmosphere on Shelf Life of Fresh Poultry Meat Dipping in Propyl Gallate Combined with Phosphoric Acid

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OUSMANE COULIBALY1, SANCHAI JATURASITHA2, WARAPORN LEUNGWANTA2, DUANGPORN PICHPOL3, KATCHAPORN TEMYORD4, THERDCHAI VEARASILP2, JOHN DAVID KABASA5, UDO TER MEULEN7
1International Institute of Tropical Agriculture (IITA), Nigeria
2Chiang Mai University, Department of Animal Science, Thailand
3Chiang Mai University, Department of Veterinary Public Health, Thailand
4Veterinary Office Bureau of Livestock Standard and Certification, Department of Livestock Development, Thailand
5Georg-August-Universität Göttingen, Institute of Animal Physiology and Animal Nutrition, Germany

Propyl gallate dips of poultry meat are commonly used to prevent rancidity. In the practice, Propyl gallate is always used in combination with acid. This might enhance the antimicrobial effect. Recent studies revealed that propyl gallate applied at a dose of [40]gkg in combination with phosphoric acid ([30]gkg) was effective to control the poultry meat spoilage at 4°C for 21 days. Also, a new packaging technology called modified atmosphere packaging (MAP) has been introduced in Thailand as an alternative for extending shelf life of poultry meat. This study investigated the effect of MAP on Shelf life of fresh poultry meat dipping in Propyl Gallate combined with phosphoric acid

Poultry thighs were dipped in propyl gallate and phosphoric acid solutions for 10 min and then packed in a modified atmosphere of CO2 concentration 0, 20, 40, 60 and 80%. There after, samples were stored at 4 °C for 0, 14, 28, 42, 56 and 72 days to detect the growth of total colony count, E. coli, Staphylococcus aureus and Salmonella.

The results showed a microorganism (yeast, mold and bacteria) count of > 3.0 x 107 colony forming units (cfu)/g after a 42 days storage period. Salmonella were not detectable for every storage time tested. E. coli and Staphylococcus aureus counts were less than [1100]cfug for every storage period. The results indicate that a CO2 concentration of 40-60% is essential for prolonging the shelf-life of poultry thigh at 4°C to 28 days. This concentration was effective in controlling Salmonella, E. coli and Staphylococcus aureus growth.



Keywords: Modified atmosphere packaging, phosphoric acid, poultry, propyl gallate, shelf life


Footnotes

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Contact Address: Sanchai Jaturasitha, Chiang Mai University, Department of Animal Science239 Heuy Kaew Rd., 50200 Chiang Mai, Thailand, e-mail: agisjtrs@chiangmai.ac.th
Andreas Deininger, September 2004