The effects of potassium sorbate combined with vacuum or carbon dioxide modified atmosphere packaging on natural poultry spoilage flora were examined. Fresh chicken thighs were dipped into either 2.5% potassium sorbate solution or distilled water, adjusted to pH 6.0 and packaged on trays in Nylon/Plexar/Surlyn bags. Atmospheres of either air, vacuum or 100% C0 2 were created in the packages which were then stored at 10 ± 1°C for 10 days. Changes in aerobic plate counts, lactic acid bacteria and pseudomonads were monitored. The combination of CO 2 packaging and sorbate treatment provided the most effective inhibitory system against the poultry spoilage organisms, especially Pseudomonas species, without creating a selective environment for the growth of lactic acid bacteria and premature souring of the product. The shelf life of the sorbate/CO 2 samples was extended 3 days over the control/air samples at 10°C.
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Elliott et al. (1985) studied this question.
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