Storing poultry in vacuum packages and in gas adjusted environment

Abstract

The aim of this research is the study of the changes of microbiota in the atmosphere packaged, vacuum packed and gas packed (GAE - CO2 -40%, 02-20%, N2-70%) poultry, stored in a frozen state at 0-4°C. Before being packed, the poultry has been treated with antimicrobial solution 0.5% H2O2, and subsequently with UV rays. The studies have been performed in the SPIHFT laboratory of food biotechnology. After storing the samples for 5 days in a frozen state at 0+4°C, we discovered that the level of NAMFAG was constant - 105 UFC per 1g product and didn’t exceed the admissible level in neither of the used methods of packing and storage.