Carbon monoxide modified atmospheric packaging improves ground chicken color and decreases lipid oxidation

Abstract

Consumersassociate a bright light pink lean color of ground chicken with freshness andwholesomeness. Chicken meat has greater unsaturated fatty acid composition andlower myoglobin content than beef and pork. As a result, chicken is more prone tooxidative quality changes. Carbon monoxide-modified atmospheric packaging (CO-MAP)creates an anaerobic condition that can limit lipid oxidation and improve color.However, limited knowledge is currently available on ground chicken quality. Therefore,the objective of the current study was to evaluate the color changes and lipidoxidation in ground chicken patties packed under aerobic (PVC), high-oxygen modifiedatmospheric packaging (HiOx; 80% O2+20% CO2), and CO-MAP(CO; 0.4% CO+19.6% CO2+80% N2) and stored at 2 °C. Surfacecolor, lipid oxidation, fatty acid profile, and aerobic plate count were determinedduring storage. Patties packaged in PVC had greater (P< 0.05) pH than HiOx- and CO-MAP. Gas chromatography analysis indicated groundchicken has 72.8% unsaturated fatty acids and 27.2% saturated fatty acids. Theformation of carboxymyoglobin on ground chicken patty surface was confirmed bySoret peak at 420 nm and 570 nm, while oxymyoglobin had peaks at 410 nm and 580nm. Both HiOx- and CO-MAP had greater redness and lower surface discolorationthan PVC on day 4 of storage. Lipid oxidation was greater (P < 0.05) inPVC and HiOx-MAP than CO-MAP. Carbon monoxide inclusion at 0.4% level effectivelyinhibited lipid oxidation and stabilized surface redness during refrigeratedstorage of ground chicken.