Map packaging with essential oils vapours increases the quality and shelf life of refrigerated breaded meat products

  1. María Ros Chumillas 1
  2. Vera Antolinos 1
  3. María José Sánchez Martínez 1
  4. Laura Navarro Segura 1
  5. Laura Buendía Moreno 1
  6. Ginés Benito Martínez Hernández 1
  7. Arturo Esnoz Nicuesa 1
  8. Asunción Iguaz Gainza 1
  9. Antonio López Gómez 1
  1. 1 Universidad Politécnica de Cartagena

    Universidad Politécnica de Cartagena

    Cartagena, España


X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío. CYTEF 2020

Year of publication: 2020

Type: Conference paper


Modified atmosphere packaging (MAP) increases the shelf life of refrigerated breaded meat products, but its shelf-life is relatively short. In this work, it was proposed to increase the shelf life by the application of essential oil vapor (EOsV) immediately before the MAP injection (EOs + MAP). The tests were performed with chicken nuggets. Conditions studied were: (i) Commercial: product manufactured and packed by the industry (ii) Control:product manufactured by the industry and packed using EOs + MAP technology without EOsV application; (iii) Treated: product manufactured by the industry and packed using EOs + MAPtechnology with EOsV treatment. Nuggets were stored at 4 and 8 ºC during a period of 12 and 7days, respectively.Microbiological and sensory analyses were carried out. EOsV + MAPtechnology preserves the quality of the product more than 8 days at 4 ºC, increasing the nugget shelf-life more than 150%.