Author/Authors :
Mohd Ariff, W. MARDI Headquarters - Food Technology Research Centre, Malaysia , Faridah, A.Z. MARDI Headquarters - Food Technology Research Centre, Malaysia , Siah, W.M. MARDI - Food Technology Research Centre, Malaysia , Noor Azizah, A. MARDI Headquarters - Food Technology Research Centre, Malaysia , Wan Latifah, W.I. MARDI Headquarters - Food Technology Research Centre, Malaysia
Abstract :
The effects of various gas compositions on roasted spicy chicken (ayam percik) during chill storage under modified atmosphere conditions were studied. Oriented nylon laminated with low density polyethylene (ONy/LLDPE) with 8 µm thickness was used as packaging materials for the ayam percik. To create the modified atmosphere conditions the packages were flushed with normal air (control, Tl), 30% CO2 + 70% N2 (T2) and 40% CO2 + 60% N2 (T3). Evaluations were conducted at weekly intervals for microbiological and chemical analysis during chill storage at 2 ± 2 °c. Ayam percik packed in normal air spoiled after 4 weeks as indicated by high microbial counts. When the level of CO2 was increased to 30% and 40% in the headspace of the packages, the shelf life of ayam percik was extended to 7 weeks.
