Meat and fish packaging and its impact on the shelf life – a review

The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial contamination, together with lipid and protein oxidation, are major concerns for meat and products thereof in terms of food safety. Modified atmosphere packaging (MAP) is widely applied in the packaging of both meat and fish. This packaging technology extends shelf life and improves appearance; however, several variables must be considered, such as temperature control and differences in gas compositions in combination with different types of meat. This review provides an overview of the available information on packaging technologies, from the perspectives of their characteristics, application types, and effects on the shelf life of poultry, meat, and fish. Special attention is paid to the MAP and active packaging.

Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period

This study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods (FSP) of 1, 30, 60, and 90 days at −18°C. The treatments were divided into seven groups which are control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 30% O2/70% CO2, and 1.5 ml clove essential oil. The results showed that treatment of 30% N2/70% CO2 was associated with a lower pH value than control. The pH, drip loss, TBA, peroxide number, and fatty acid percentage values were significantly ( $p<0.05$ ) increased as FSP rises. The effect of the MAP and muscle fiber index (MFI) was significantly different ( $p<0.05$ ) by the FSP. A decrease in the drip loss during storage and cooking when samples were treated with a MAP of 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups were noted. The lowest values of TBA, peroxide number, and fatty acid percentage were recorded using 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups, respectively. There was an improvement in all sensory characteristics of all MAP and clove oil treatments.

Quantitative and qualitative properties of giblets from conventional, organic, and wild ducks

The aim of the study was to evaluate selected properties of giblets (liver, heart, and gizzard) from conventional (C), organic (O), and wild (W) ducks. A total of 24 giblets (24 of each organ) were analysed in each bird group. Production properties, colour indicators, haem pigment content and chemical composition were compared. The heaviest organ with the highest yield was the liver in C and W ducks and the gizzard in O ducks (P < 0.05). The liver and gizzard of W and O ducks were darker (P < 0.05) compared to the same organs in C ducks. The redness of the heart of O ducks was higher (P < 0.05) than that of the heart of both other groups of ducks (C and W). All W duck organs contained (P < 0.05) more haem pigment. The livers of reared ducks (C and O) contained more protein (P < 0.05) than the livers of W birds. The liver of C reared poultry was about 3–4 × fattier (P < 0.05) compared to the liver of the remaining two groups of ducks. The heart of wild ducks had the highest protein and lowest fat content, the heart of ducks from the C breeding system had the least protein, whereas ducks bred organically had the highest amount of fat in the heart. Ducks from the O system had a fattier gizzard compared to other birds (P < 0.05). The highest protein percentages were found in the gizzards of W ducks, the smallest in the gizzards of C poultry.

The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

1. This study evaluated and compared the oxidation status of meat from conventionally-farmed, organic and wild ducks during chilled storage in air or vacuum packaging. In total, 48 carcasses from each group of ducks were investigated, and 24 carcasses from each type of duck were stored under vacuum or in air at 3°C±1°C. Sample analyses were conducted after 1, 3, 6 and 9 days of storage.2. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl: DPPH), thiobarbituric acid reactive substances (TBARS) and free fatty acids in the breast, thigh and wing muscles were determined.3. The antioxidant capacity of meat from conventional ducks was higher than that from organic and wild ducks. The muscles of organic and wild ducks were more susceptible to secondary oxidation (particularly when stored in air) than conventionally-raised birds. The free fatty acid levels in samples of breast and thigh meat from wild ducks on the last day of storage were higher than in conventional and organic ducks.4. The results showed that the oxidation status of meat from conventional ducks was more stable during refrigerated storage than the meat of organic and wild ducks.