Impact of Recyclable Packaging on Microwave-Treated Chicken Quality: A Comparison of PET vs PP with Modified Atmosphere

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-09-06 DOI:10.1016/j.jfp.2025.100616

Sherry Stephanie Chan , Dagbjørn Skipnes , Magnhild Seim Grøvlen , Nusrat Sharmin , Mats Carlehög , Birgitte Moen , Marit Kvalvåg Pettersen , Bjørn Tore Rotabakk

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引用次数: 0

Abstract

This study evaluated the effectiveness of combining recyclable packaging materials in preserving the quality of microwave-treated chicken meat. Specifically, it assessed the combination of polyethylene terephthalate (PET) and polypropylene (PP) with modified atmosphere packaging (100% N₂ and 60% CO₂:40% N₂). Quality parameters, such as cook loss, color, microbiological stability, and sensory analysis, were monitored over 36 days. Gas composition, oxygen transmission rate (OTR), and thermal properties were also examined. Results indicated that after heat treatment, no statistically significant differences were observed among the packaging materials in terms of cook loss, color, and microbiological shelf-life. However, the PP trays exhibited a higher OTR than PET trays after heat treatment and contact with the chicken. While heat treatment did not affect the thermal properties of either tray, the PP trays showed a shift in crystallization and melting temperature after 28 days of food contact, indicating changes in material properties over time. Sensory analysis revealed lower acceptance scores and more negative sensory attributes for samples in PET trays, possibly due to the suitability and sealing properties of the films for heat treatment. These findings suggest that while microwave treatment effectively extends the microbial shelf life for chicken, the choice of packaging material and gas composition may influence other aspects through storage, such as sensory perception and material integrity.

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可回收包装对微波处理鸡肉品质的影响：改性气氛PET与PP的比较。

本研究评估了结合可回收包装材料在保持微波处理鸡肉质量方面的有效性。具体来说，它评估了聚对苯二甲酸乙二醇酯（PET）和聚丙烯（PP）与改性气相包装（100% N2和60% CO2:40% N2）的组合。质量参数，如煮损、颜色、微生物稳定性和感官分析，在36天内进行监测。气体成分、氧透过率（OTR）和热性能也进行了测试。结果表明，热处理后，不同包装材料在蒸煮损失、颜色和微生物保质期方面无统计学差异。然而，经过热处理和与鸡接触后，PP托盘的OTR高于PET托盘。虽然热处理对两种托盘的热性能都没有影响，但PP托盘在与食物接触28天后，结晶和熔化温度发生了变化，表明材料性能随着时间的推移发生了变化。感官分析显示，PET托盘中样品的接受分数较低，负面感官属性较多，可能是由于薄膜对热处理的适用性和密封性能所致。这些发现表明，虽然微波处理有效地延长了鸡肉的微生物保质期，但包装材料和气体成分的选择可能会通过储存影响其他方面，如感官知觉和材料完整性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.