Effect of vacuum packaging on microbiological quality of roasted chicken

The effect of vacuum packaging on microbiological quality of roasted chicken. Roasted chicken were subjected to two different type of packaging treatment i.e. aerobic packaging with low density polyethylene bags (con) and vacuum packaging using barrier bags (VP.). Microbiological analyses were done on 0^th, 5^th, 10^th, 15^th and 20^th day at refrigeration temperature (4±1°C). Studies revealed that microbial counts in terms of total plate count, proteolytic count and yeast & mold count increased significantly (P<0.05) with the advancement of storage period and were significantly higher (P<0.05) for aerobically packaged product throughout the observation period however, yeast and mould count observed only on 10^th, 15^th and 20^th day of observation period. Lactic acid bacterial counts of vacuum packaged product were significantly higher as compared to aerobically packaged sample.