Different packaging methods supplemented with bioactive antimicrobial chitosan film and the storage stability of chicken meat lollypops

Comparative evaluation of aerobic, vacuum and modified atmosphere packaging (MAP) with or without bioactive antimicrobial chitosan film (BAC) on the storage stability of chicken meat lollypops at 4±1ºC temperature was conducted on the basis of physicochemical (pH, PV, TBARS, FFA), microbiological (SPC, Coliforms, Staphylococcus spp., Salmonella spp., yeast mould count) and sensory quality for 35 days. Treatments as, T-1 (Aerobic), T-2 (aerobic + BAC), T-3 (vacuum), T-4 (vacuum + BAC), T-5 (MAP, 50% CO₂ + 50% N₂), T-6 (MAP + BAC) were prepared. Lipid oxidation parameters were lowered (P<0.05) in BACfilms coupled products irrespective of packaging conditions. The microbial count was comparable in vacuum and MAP, lower (P<0.05) than aerobic whereas it was reduced by log₁₀cfu/g3.03 in T-6 than T-1. Score for sensory quality attributes were better in MAP products than vacuum and aerobic up to 35^th day. Results indicated that BAC film coupled with MAP improves physicochemical, microbial and sensory quality of chicken lollypops during refrigeration storage.