Shelf Life Packaging Nish Anit Chel

BY NISHAANTHINI.T M.CHELLAMARIAPPAN T.ANITHA

PROCESSING OF CHICKEN 

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High Pressure Processing (HPP) is a method of food processing where food is subjected to elevated pressures. Pressure inactivates most vegetative bacteria at pressures above 60,000 pounds per square inch. Process is also known as high Hydrostatic pressure processing (HHP) and Ultra high-pressure processing (UHP).

How does HP P wor k?

Product is packaged in a flexible container High pressure chamber loaded with hydraulic fluid pressure is transmitted through the package into the food itself

processed product is then removed and stored/distributed

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Can HPP be used for processing all foods?

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Will the process damage the food product?

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How are HPP processed foods stored?

What is the shelf life of an HPP processed product? 

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Are HPP products commercially available?

What functional properties does HPP impart to food products? 

Lipid oxidation of HPP:      

HPP processed chicken was stored at -5°C & evaluated over for 2 weeks. Formation of thiobarbituric acid reactive substances 800 MPa for 10 min was found to enhance lipid oxidation 600 MPa and 700 MPa resulted in less oxidation to pressure at or below 500 MPa showed no indication of rancidity increased lipid oxidation is probably related to membrane damage.

MICROBIOLOGY OF CHILLED CHICKEN 

Processed chickens can be marketed and bought in a few different ways:

3.

a fresh refrigerated product

5.

a chill pack product

7. 

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a frozen product Pathogenic bacteria: Salmonella and Campylobacter (30-40 degree C). Spoilage bacteria: 15-30 degree C.

MICROBIOLOGICAL TESTING:   

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Fifty commercially processed broiler chickens were each split in half on the day of processing paired comparisons between pre- and post-freeze samples One-half of the chicken was then held at 4 [degrees] C, 0 [degrees] C, -4 [degrees] C, -12 [degrees] C, and -18 [degrees] C (40, 32, 26, 10, and 0 [degrees] F) for seven days One-half of each group was then transferred to a -18 [degrees] C (0 [degrees] F holding chamber for an additional seven days.

ORGANISM

DAY 0

AFTER 7 DAYS

Mesophilic bacteria

log 4.6

Psychrotropic counts

log 3.6

increased by 2 logs (4˚C) Increased by 3.9(4˚C), 1.8(0˚C), and(4 ˚C)1.5 logs

Coliforms

log 2.2

decreased to log 1.5

Escherichia coli

log 2

decreased log

Salmonellae

log1.5

No counts

1

elf life

of Poultry Foods

Food Type

Room Temperature

Refrigerator Freezer

Cooked Poultry Fresh Poultry Frozen poultry pieces Tinned poultry

NA

2-3 days

4-6 months

NA

24 hours

12 months

NA

NA

6-9 months

NA

24 hours (open) 24-48 hours

2-3 months

Poultry pies NA & stew

4-6 months

Ozone and Improvement of Quality and Shelf Life of Poultry Products •Pre-chill drumsticks were treated with ozone (0.44 to 0.54 ppm) or air during immersion chilling (45 min at 0 to 4°C) •Ozone reduced the levels of aerobic plate count, coliforms, and E. coli on broiler drumsticks by more than 1.11, 0.91, and 0.90 logs •Levels of Pseudomonas aeruginosa, Gram-negative, and Gram-positive bacteria were reduced by 0.38, 1.11, and 1.14 logs

SHELF-LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATE

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Fresh, broiler parts were dipped 30 or 60 set in solutions of potassium sorbate. Drumsticks were stored at refrigerator temperature and evaluated daily for off-odor development and total count Thighs and breasts were baked to internal breast temperature of 85°C

 Drumsticks dipped in potassium sorbate developed offodors later than the controls

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Sensory evaluations

Shelf-life of a chilled precooked chicken product stored in air and under modified atmosphere packaging 

M1: 30%/70% (CO2/N2), M2: 60%/40% (CO2/N2) and M3: 90%/10% (CO2/N2)

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Sampling was carried out at predetermined time intervals namely: 0, 4, 8, 12, 16 and 20 days

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TVC reached 7 log cfu/g, after days 12 and 16 of storage (air and M1 samples) whereas M2&M3 did not reach this value throughout the storage.

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LAB and to a lesser degree B. thermosphacta, constituted part of the natural microflora reaching 7.0-8.1 log cfu/g at the end of the storage.

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pseudomonads and yeasts/molds were significantly higher for chicken samples stored in air than under MAP.

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Of the chemical indices determined, thiobarbituric (TBA) values in all cases remained low, equal or lower than 3.0 mg malonaldehyde (MA)/kg during the entire storage period.

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the limit of sensory acceptability was only reached for the aerobically stored and M1 gas mixture chicken samples somewhat before days 16 and 20 of storage.

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The use of MAP resulted in an extension of shelf-life of precooked chicken by 4 days (M1 gas mixture), and by more than 6 days (M2 and M3 gas mixtures), respectively.

Microbiological Quality of Cooked Chicken Breasts Containing Commercially Available Shelf-Life Extenders

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Fresh chicken was injected

 with either 0.5, 1, 1.5, or 2% sodium lactate  0.63, 1.25,1.88, or 2.51 g/kg of a liquid smoke flavoring  0.33, 0.66,1, or 1.33% Per/Lac 1901, a fermented whey product  or 0.25, 0.5, 0.75, or 1% Alta 2341, a fermented corn syrup product

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The breasts were cooked until an internal temperature of 76.7 C was reached.

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The cooked chicken breasts were cut into 20-g samples and aseptically placed into Ziplocâ bags.

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APC were enumerated following 2-d incubationat 30 C. Additional stored samples (2 C) were subsequently evaluated for APC every week for 5 wk.

RESULT:

Sodium lactate

Week0

Week1

Week2

Week3

Week4

Week5

(%)(log cfu/g)

% 0

2.64 ± 0.97

3.23 ± 0.77

5.46 ± 1.47

7.20 ± 1.56

8.32 ± 1.17

8.32 ± 0.97

0.5

2.86 ± 1.20

2.79 ± 0.39

4.77 ± 1.80

6.80 ± 1.83

7.79 ± 1.39

8.49 ± 1.25

1.00

2.76 ± 1.10

2.04 ± 0.75

3.41 ± 1.17

5.56 ± 1.61

8.56 ± 2.60

8.70 ± 1.95

1.50

2.63 ± 0.91

1.90 ± 0.68

3.89 ± 1.36

6.57 ± 1.93

7.85 ± 1.66

8.70 ± 1.39

2.00

2.15 ± 0.70

2.08 ± 0.66

2.49 ± 0.57

6.26 ± 2.16

7.78 ± 2.49

8.40 ± 2.04

The final product is tested for its Color, Texture, Aroma, Finger Feel. As the product is a ready to eat food, other taste attributes are tested after Cooking (as how it is consumed) The other taste attributes include Sourness, Bitterness, Astringency, Umami. Sweetness should be completely ZERO.

Flavor Attributes: Chilly Powder Pepper Coriander Cumin Cloves Cinnamon

Headonic Expression: Dislike Completely Dislike Dislike moderately Dislike Neither like nor dislike Like Like moderately Like most

•

Containment

• Convenience

•Protection

• Communication

Attractive and informative container for fresh and processed foods

Absorbent packing: Liquid absorbed from food Plastic liner

Frozen Food paper: Glassine waxed paper material moisture resistant resist cracking at freezing points

Meat wrapping paper: Odourless tasteless paper resist moisture loss easy to remove from any kind of meat

Nylon: thermoplastic resin flexible widely used in meat wrapping

PVC: replaces cellophane in meat wrapping low cost protects moisture loss O2 permeability product remains fresh

Who approves these materials?

Federal Food, Drug and Cosmetic Act (FFDCA).

Safety measures:

Vacuum packaging , Modified atmosphere packing To freeze the food before consumption Avoid using damaged cans One time use materials

Modified atmosphere packing

Vacuum Packing

Experiment to show the increase in Shelf life during Vacuum 0r Modified Atmosphere Packing:

Treatment with EDTA & NISIN in addition to vacuum or modified atmosphere packing increases the shelf life of processed poultry foods. Concentrations of EDTA & NISIN are varied and microbial analysis was carried out using Spread Plate Technique.

DISC USSI ON:

Nisin, a bacteriocin destroys all pseudomonades, lactic acid bacteria, and staphylococci When combined with chelators like EDTA, Nisin exhibits Bactericidal activity against Gram negative and Food born pathogens

Bo wl Shape d C ans: Safe Easy to open Contains a distinct feature:

Eole and PeelSeam easy-open ends Convenient to use Easy to carry in handbags, brief case, lunch box The shaped can's metal composition helps maintain flavor and sterility for processed foods that are consumed without extra preparation Aluminum, steel and polymer-coated exteriors Available in a silver, white or gold external finish High-quality print may also be applied to the PeelSeam ends.

HACCP Hazard Analysis Critical Control Point

Series of questions asked during the processing

Ingredients Does the food contain any sensitive ingredients that are likely to present microbiological hazards (e.g., Salmonella, Staphylococcus aureus), chemical hazards (e.g., aflatoxin, antibiotic, or pesticide residues) or physical hazards (stones, glass, bone, metal)?

Processing: Does the preparation procedure or process include a controllable step that destroys pathogens or their toxins? Consider both vegetative cells and spores.   Is the product subject to recontamination between the preparation step and packaging?  

Microbial Content of the Food

Is the food commercially sterile ?   Is it likely that the food will contain viable sporeforming or nonsporeforming pathogens?   What is the normal microbial content of the food stored under proper conditions?   Does the microbial population change during the time the food is stored before consumption?  

Packaging   Does the method of packaging affect the

multiplication of microbial pathogens and/or the formation of toxins?   Is the packaging material resistant to damage, thereby preventing the entrance of microbial contamination?    Does the package include instructions for the safe handling and preparation of the food by the consumer?    Does each package contain the proper label?

Conditions of storage between packaging and the consumer What is the likelihood that the food will be improperly stored at the wrong temperature?   Would storage at improper temperatures lead to a microbiologically unsafe food?

REFERENCES:

 www.wikipedia.com  www.springerlink.com  www.blackwellsynergy.com  www.poultryscience.org  www.nzfsa.com  www.helpwithcooking.com  www.foodproductiondaily.com  www.cfsan.fda.gov  Packaging Foods with Plastics, by Wilmer A. Jenkins and James P. Harrington, Technomic Publishing Company, Inc., 1991, ISBN 87762-790-8.  Glossary of Packaging Terms, Sixth Edition, Compiled and Published by The Packaging Institute International, 1988, ISBN 0-86512-951-7.  Journal of applied poultry research.