Tropentag, October 5 - 7, 2004 in Berlin "Rural Poverty Reduction through Research for Development and Transformation"

Effect of Modified Atmosphere on Shelf Life of Fresh Poultry Meat Dipping in Propyl Gallate Combined with Phosphoric Acid

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

Abstract

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 g/kg in combination with phosphoric acid (30 g/kg) 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 > 3.0×107 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 cfu/g 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

Contact Address: Sanchai Jaturasitha, Chiang Mai University, Department of Animal Science, 239 Heuy Kaew Rd., 50200 Chiang Mai, Thailand, e-mail: agisjtrschiangmai.ac.th