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Effect ofMAPandMulti-layer FlexibleFilms on the Growth of Anaerobic Bacteria ofFresh Ostrich Meat

Authors: NazaninZand, Ali Hafez pour and SiminAsadolahi

Int J Med Res Health Sci.182-190 | pdf PDF Full Text

The usage of different concentrations of two gas mixture (Carbon dioxide, Nitrogen), and also vacuum conditions
and the effect of flexible multi-layer pouches has been studied on the growth of anaerobic bacteria in fresh ostrich
meat at refrigerator (T=4
0C). Ordinary condition as a control packaging was compared with three types of
modified atmosphere packaging: {(N270% + CO230%), (N230% + CO270%)} and vacuum conditions in this
project. Ostrich fresh meat were packaged into 3 kinds of polymeric flexible pouch” 4-layers with thickness 131µ,
{PET (12) / AL (7) / PET (12) / LLD (100)}, 3-layer with thickness 124µ {PET (12) / AL (12) / LLD (100)) and 3-
layer with thickness 119 µ {PET (12) / AL (7) / LLD (100)}. Samples were performed microbial tests (Total count of
anaerobic bacteria), in different times with 12 treatment ,3 run, statistical analysis and comparison of data, were
done by software SAS (Ver:9/1) and Duncan’s new multiple range test, with confidence level of 95% (P <0.05). The
usage of MAP was not adequate for controlling spoilage, but the spoilage process was delayed. Anaerobic bacteria
population of ostrich meat under (% 30 CO2 +% 70 N2) and also vacuum conditions in this container were more
than 10
4 (not acceptable).However, the best condition belonged to ( N2 30% + CO2 70% ) ,and was acceptable till
15 days. Maximum anaerobic bacteria s which were grown in these meat samples was related to % 30 CO2
conditions in 3-layer Al(7
µ), and the lowest growth belonged to treatment under % 70 CO2 in 4-layer. The
Characteristic of this multi-layer flexible pouch (4-layers) with less water vapor and oxygen permeability and also
increasing more percentage of CO2 due to antibacterial properties of carbon dioxide gas, caused to control
microbial growth in samples, so could be extended shelf life of fresh ostrich meat.

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