Comparison of argon-based and nitrogen-based modified atmosphere packaging on bacterial growth and product quality of chicken breast fillets.

Poultry fillets were packaged under 6 different gas atmospheres (A: 15% Ar, 60% O2, 25% CO2; B: 15% N2, 60% O2, 25% CO2; C: 25% Ar, 45% O2, 30% CO2; D: 25% N2, 45% O2, 30% CO2; E: 82% Ar; 18% CO2; F: 82% N2, 18% CO2) and stored at 4°C. During storage, the growth of typical spoilage organisms (Brochothrix thermosphacta, Pseudomonas spp., Enterobacteriaceae, and Lactobacilli spp.) and total viable count were analyzed and modeled using the Gompertz function. Sensory analyses of the poultry samples were carried out by trained sensory panelists for color, odor, texture, drip loss, and general appearance. No significant difference in microbiological growth parameters was observed for fresh poultry stored under an argon-enriched atmosphere in comparison with nitrogen, except the B. thermosphacta stored under 82% argon. The sensory evaluation showed a significant effect of an argon-enriched atmosphere, particularly on color of meat stored under 15% argon (P < 0.05). In contrast, 25 and 82% argon concentrations in place of nitrogen showed no beneficial effect on sensory parameters.