Herbert, Ulrike: Assessment of different packaging atmospheres for the poultry meat industry based on an overall quality index. - Bonn, 2014. - Dissertation, Rheinische Friedrich-Wilhelms-Universität Bonn.
Online-Ausgabe in bonndoc: https://nbn-resolving.org/urn:nbn:de:hbz:5n-37743
urn: https://nbn-resolving.org/urn:nbn:de:hbz:5n-37743,
author = {{Ulrike Herbert}},
title = {Assessment of different packaging atmospheres for the poultry meat industry based on an overall quality index},
school = {Rheinische Friedrich-Wilhelms-Universität Bonn},
year = 2014,
month = nov,

note = {The objective of this thesis was the development of an Overall Quality Index (OQI) for modified atmosphere packaged (MAP) poultry fillets to compare and to assess the influence of different environmental factors on the quality loss. In particular, the influence of different temperature conditions and different oxygen combinations on the composition of the specific spoilage flora (Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae, Lactobacillus spp.) and sensory parameters was investigated. Furthermore, a comparison was made between oxygen enriched and nitrogen enriched atmospheres, which are the atmospheres typicially used by the industry for fresh poultry fillet. A special focus was laid on the growth of Listeria monocytogenes and the interaction with specific spoilage organisms. The influence on quality loss by the noble gas argon as an alternative to nitrogen was also tested. The development of the microbiological and sensory parameters was modeled by using the Gompertz function. Based on the obtained results, an Overall Quality Index (OQI) was developed, allowing a comparison and assessment of the different influence factors on the quality loss.
The storage trials showed that the quality loss is strongly influenced by changing environmental conditions, and no specific spoilage organisms (SSO) could be identified to compare and assess the effect of different environmental factors. Generally, the results showed that the temperature conditions and the oxygen content variation had a strong influence on the composition of the microflora and on the quality loss. 55-60% oxygen combined with low temperature decreased microbial growth and the sensory quality loss. The comparison between the oxygen free and the oxygen enriched atmosphere on the growth of L. monocytogenes showed that the oxygen enriched atmosphere was most effective at suppressing the growth. Argon, as a novel packaging gas, had no additional effect on the growth of typical spoilage microorganisms. However, using 15% Ar seems to have a beneficial effect on meat color.
The developed OQI showed that low storage temperature (<4°C) and 60% O2/25% CO2, with 15% N2 or 15% Ar, had the main beneficial effect on the quality loss. The developed index can be used to support the decision making process of meat companies for a reliable and standardized comparison between the influence of different environmental parameters on the quality loss of fresh poultry fillet. Thus, the application of the OQI will support the process of delivering high quality products and will reduce food waste at the same time.},

url = {https://hdl.handle.net/20.500.11811/5861}

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