Technical Thesis Marine Institute

RESEARCH POSTER PRESENTATION DESIGN © 2012

www.PosterPresentations.com

Increase the shelf-life of chicken –

Major World protein source

Wider Distribution network

MAP is one of the current industry

standards, replacement of

atmosphere with a pre-determined

gas composition

Ultraviolet radiation-C : 254nm,

inhibits bacterial multiplication

and cell death

Nisin : Bacteriocin, inhibits cell

wall synthesis

Rosemary Oil : 1,8 cineole,

Camphor, α- Pinene, β- Pinene,

Camphene

Antimicrobial,

Increase ATP leakage by cell

permeability

INTRODUCTION

OBJECTIVES

The actual analytical test carried out on the samples included Gas analysis,

Colorimetry, Microbiological Analysis (Aerobic and Anaerobic plate

counts) followed by pH readings.

MATERIALS & METHODS

RESULTS (Cont.) CONCLUSION

This study gave a variety of information in regards to the effect

of the pretreatments utilized on the shelf life of MAP chicken

and the various characteristics used to determine spoilage. The

Nisin pretreatment was observed to have the longest shelf life

of all pretreatments in all tests carried out from organoleptic to

microbiological. The difference in the shelf life between the

pretreatment groups and the control was however statistically

insignificant.

REFERENCES• Arvanitoyannis, I. & Stratakos, A. (2012) Application of Modified Atmosphere Packaging and Active/Smart

Technologies to Red Meat and Poultry: A Review. Food and Bioprocess Technology. 5(5)

• Bhatt, A.A., Ahmed, A., Dar, M.A., Achir, & Pagrut, A. (2015). Effect of different levels of Nisin on the microbial

quality of chicken cutlets. Journal of Livestock Science. 6, 47-51

• Cichoski, A. J., Moura, H. C., SIlva, M. S., Rampelotto, C., Wagner, R., Barin, J. S. Costa, M. A. (2015). Oxidative

and Microbiologicaal Profiles of Chicken Drumsticks treated with Ultraviolet-C Radiation. Journal of food

Processing and Preservation, 1-11

• Giarratana, F., Muscolino, D., Beninati, C., Ziino, G., Giuffrida, A. & Panebianco, A. (2013) Effects of thyme and

rosemary essential oil on microbiology and shelf life of Italian Mortadella. Fleisch Wirtschaft International:

Research & Development.

• McMillin, K. (2008). Where is MAP Going? A review and future potential of modified atmosphere packaging for

meat. Meat Science, Volume 80, Issue 1, September 2008, Pages 43–65

• Mofidi, A.A, Rochelle, P.A., Chou, C.I. & Mehta, H. M. (2002) Bacterial Survival after Ultraviolet Light

Disinfection: Resistance, Regrowth and Repair. American Water Works Association. Research Gate: Conference

Paper.

ACKNOWLEDGEMENTSRobert Trenholm – Food Program Chair

Mr. Geoff Whiteway & Mr. Roy Perry – Technical Project Supervisors

Mrs. Mary Pippy – Statistical Advisor

Jim Strickland and Gary Harnum – Instructors & Advisors

Judy Perry – Resource Management

Carolyn Dwyer and Susan & Ryan Pretty – Lab Expertise

Brian Gillett, Leslie Samson and all others

Fellow Advanced Diploma Colleagues

Extend currently expected shelf life

Evaluate the extent of spoilage upon storage

Ensure quality attributes (Aroma, color)

Nisin, Rosemary Oil, UV-C as Pre-treatments

Extending the Shelf-life of Modified Atmosphere Packaged Chicken :

CHICKEN SECTIONING

PRE-TREATMENT APPLICATION

PACKAGING OF SAMPLES USING MAP

APPLICATION OF ULTRAVIOLET RADIATION

STORAGE OF SAMPLES AT 40C

ANALYSIS OF SAMPLES

MATERIALS & METHODS (Cont.)

GAS ANALYSIS

COLORIMETRY READING

MICROBIAL TESTING

ORGANOLEPTIC TESTING

DRIP ANALYSIS

pH READING

Flow chart of Experimental Testing progression during each sampling

period.

Image of gas analyzer (on

the left) used in the project

and the Colorimeter (on the

right)

Image of UV-C Chamber

utilized for the project.

MAP Packaging Machine

Tri-gas Blender

Bar charts illustrating the color

values obtained for each group

of chicken samples over the

duration of the experiment.

Microbiological data obtained for all treatment groups over the

experimental period for Aerobic plate counts

Microbiological data obtained for all treatment groups over the

experimental period for Anaerobic plate counts

16.12 (107 cfu/g) -

cutoff point for

spoilage of samples

16.12 (107 cfu/g) -

cutoff point for

spoilage of samples

Values in red are Day 0 data

collected from the initial

chicken samples.

Treatment

Group

Sample

PeriodOrganoleptic

M 1/12/2016 Acceptable



M 1/21/2016 Unacceptable



M + U 1/12/2016 Acceptable

M+ U 1/15/2016 Acceptable

M+ U 1/18/2016 Acceptable

M+ U 1/21/2016 Unacceptable



M + U+ N 1/12/2016 Acceptable






M + U + R 1/12/2016 Acceptable

M + U + R 1/15/2016 Acceptable

M + U + R 1/18/2016 Unacceptable




Below: Results of the organoleptic analysis of chicken samples over

testing period

M : MAP

M + U : MAP & UV-C

M + U + N : MAP, UV-

C, Nisin

M + U + R : MAP, UV-

C,

Rosemary Oil

*Acceptable- Smell was

not offensive

*Unacceptable- Smell

was offensive.

Rosemary oil- 0.20%

Nisin – 100 IU/g

UV-C dosage- 7.2 kJ/m2 RECOMMENDATIONS

Utilize Nisin pretreatment in increased concentrations (200

– 400 IU/g)

Utilize two temperature ranges (4 & 10 oC) to simulate how

abusive temperature would affect the activity of

pretreatment.

Abandon the use of UV-C pretreatment of samples due to

the negative results obtained.

Exert more control over samples used in the experiment by

ensuring samples are obtained from abattoirs rather than

stores.

Use mechanical marination for chicken samples to reduce

possible sources of contamination.

Results Summary: The results obtained in this

experiment suggest that none of our treatments were

effective in extending the shelf life of MAP chicken

significantly. However, the MAP control group samples

lasted 10.5 Days, with the MAP, UV-C & Rosemary

lasting 10.2 days and the MAP and UV-C group lasted

9.8 days. The Nisin pretreatment group samples lasted

the longest with spoilage occurring after 11.4 days as

predicted by the regression model.

Rudean Grant – [email protected]

Sri Geetha Koduri – [email protected]

James Shebib – [email protected]

RESULTS

‘L’-Lightness

‘a’-Redness

‘b’- Yellowness

Pour Plate Method –

MFHPB-18

Standard Agar Media

Documents

Technical Thesis Marine Institute