Effects of modified atmosphere packaging on shelf life of roasted spicy chicken (ayam percik)


Citation

Noor Azizah Ahmad, . and Faridah Abd. Aziz, . and Wan Latifah Wan Ismail, . and Mohd Ariff Wahid, . and Siah Watt Moey, . Effects of modified atmosphere packaging on shelf life of roasted spicy chicken (ayam percik). pp. 141-147. ISSN 1394-9829

Abstract

The effects of various gas compositions on roasted spicy chicken (ayam percik) during chill storage under modified atmosphere conditions were studied. Oriented nylon laminated with low density polyethylene (ONy/LLDPE) with 8m thickness was used as packaging materials for the ayam percik. To create the modified atmosphere conditions the packages were flushed with normal air (control T1) 30 CO2 70 N2 (T2) and 40 CO2 60 N2 (T3). Evaluations were conducted at weekly intervals for microbiological and chemical analysis during chill storage at 2 2 C. Ayam percik packed in normal air spoiled after 4 weeks as indicated by high microbial counts. When the level of CO2 was increased to 30 and 40 in the headspace of the packages the shelf life of ayam percik was extended to 7 weeks.


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Abstract

The effects of various gas compositions on roasted spicy chicken (ayam percik) during chill storage under modified atmosphere conditions were studied. Oriented nylon laminated with low density polyethylene (ONy/LLDPE) with 8m thickness was used as packaging materials for the ayam percik. To create the modified atmosphere conditions the packages were flushed with normal air (control T1) 30 CO2 70 N2 (T2) and 40 CO2 60 N2 (T3). Evaluations were conducted at weekly intervals for microbiological and chemical analysis during chill storage at 2 2 C. Ayam percik packed in normal air spoiled after 4 weeks as indicated by high microbial counts. When the level of CO2 was increased to 30 and 40 in the headspace of the packages the shelf life of ayam percik was extended to 7 weeks.

Additional Metadata

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Item Type: Article
AGROVOC Term: Packaging
AGROVOC Term: Shelf life
AGROVOC Term: food storage
AGROVOC Term: Food quality
AGROVOC Term: Chilling
AGROVOC Term: Modified atmosphere storage
AGROVOC Term: Polyethylene
AGROVOC Term: Thickness
AGROVOC Term: Flushing
AGROVOC Term: Free fatty acids
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24530

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