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Different Uses of CO2 to Extend Shelf Life

23 February 2013

The use of Soluble Gas Stabilisation (SGS) pre-treatment of chicken drumsticks has been shown to have advantages in extending shelf life compared to traditional Modified Atmosphere Packaging methods.

Researchers at MATGAS Research Center in Barcelona and the animal and Food Science Department, Universitat Autònoma de Barcelona and Carburos Metálicos, Air Products Group looked at the effect of high carbon dioxide atmosphere packaging and soluble gas stabilisation pre-treatment on the shelf-life and quality of chicken drumsticks. The effects of an aerobic Modified Atmosphere Packaging (MAP) with 70 per cent CO2, 15 per cent O2 and 15 per cent N2 with and without three hours CO2 Soluble Gas Stabilisation (SGS) pre-treatment on chicken drumsticks were detrmined for various package and product quality characteristics.

The research team of A. Al-Nehlawi, J. Saldo, L.F. Vega, S. Guri said that the CO2 dissolved into drumsticks was determined.

The equilibrium between CO2 dissolved in drumsticks and CO2 in head space was reached within 48 hours after packaging, showing highest values of CO2 in SGS pre-treated samples.

This greater availability of CO2 resulted in lower counts of TAB and Pseudomonas in SGS than in MAP drumsticks.

Package collapse was significantly reduced in SGS samples, the reaerch team found.

The average of CO2 dissolved in the MAP treatment was 567 mg CO2 kg- 1 of chicken and, 361 mg CO2 kg- 1 of chicken during the MAP treatment, in SGS pre-treated samples.

This difference could be the quantity of CO2 dissolved during SGS pre-treatment.

The researchres said that the results, which are published in the journal Meat Science highlight the advantages of using SGS versus traditional MAP for chicken products preservation.

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