Assessing the Quality of Fresh Chicken Meat in Tray Packaging: A Comparative Study of Various Wrap Films in Refrigerated Storage
DOI:
https://doi.org/10.48165/ijvsbt.22.2.11Keywords:
Chicken Meat, Physicochemical and Sensory attributes, Refrigerated storage, Tray Packaging, Wrap films.Abstract
The final stage of the food production chain and the initial stage of product marketing is packaging. An investigation was carried out to assess the impact of different packaging materials, specifically Low-Density Polyethylene (LDPE), High-Density Polyethylene (HDPE), Linear Low-Density Polyethylene (LLDPE), and Polyvinyl Chloride (PVC) on the quality and safety characteristics of fresh chicken meat held at a temperature of 4±1°C. The study analyzed various physicochemical parameters including pH, ERV, drip loss, Warner-Bratzler shear force, TBARS value, tyrosine value, water activity, total volatile basic nitrogen and instrumental colour. Additionally, sensory and microbiological parameters such as total plate count (TPC), yeast and mold count (YMC), coliform count (CC), and psychrophilic count (PC) were examined. These parameters were monitored at 3-day intervals for a period of 9 days. The tray-packaged chicken meat remained acceptable for a period of 6 days when wrapped with HDPE film, as against 3 days in case of the other wrap films. Nevertheless, among the various films being investigated in this research, tray-packaged chicken meat sealed with HDPE film showed better physicochemical, sensory and microbiological quality characteristics when compared with other wrap films. Therefore, it can be concluded that the food-grade polypropylene trays containing fresh chicken meat sealed with HDPE film would have a shelf-life of 6 days at 4±1°C with superior keeping qualities.Downloads
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