Selected freshness indices of skin and wings from organic chicken packaged in modified atmosphere

Abstract

This study is part of a project aiming to optimize storage conditions for organic chicken meat. Selected indices of skin and wings from organic chicken were evaluated. A total of 24 samples were packaged in MAP-O2 (80% O2/20% CO2), 24 samples in MAP-N2 (70% N2/30% CO2) and 48 samples as a control. The samples were analysed on days 2, 7, 10 and 14 of storage during a 14-day storage period at 2 ± 2 °C. The surface colour of skin (L*a*b*), ammonia content, thiobarbituric acid reactive substances content (TBARS) and antioxidant capacity were assessed. The lightness values (L*) for chicken skin in MAP-O2 were increased on days 7 and 10 of the storage period, and were significantly (P < 0.05) higher than in the samples in MAP-N2 and the control. Significant increases of TBARS were observed in the samples in MAP-O2 from day 7 and these values continued to increase until the end of the storage period. The antioxidant capacities of the samples in MAP-O2 were mostly lower than those of the samples in MAP-N2. Our results indicate that MAP-O2 only had a positive effect on skin colour, whereas MAP-N2 maybe preferable for shelf-life prolongation.