Effect of modified atmospheres and refrigeration temperatures on a complex formulation food product

Abstract

Modified atmospheres extend the commercial shelf life of various food products, causing fewer alterations in the sensory attributes of the food, with respect to frozen and vacuum-packed products. The objective of this work was to evaluate the effect of the composition of modified atmospheres and storage temperatures of a product named “Rice with chicken filet and vegetables”, proposed for commercialization by a food company in the region. The mentioned dish was packed in polypropylene trays, with laminated lid film, in 300 g portions. Samples were stored at 4°C and 12°C, in air atmosphere and atmosphere with 20% and 30% CO₂ in N₂. On days 0, 7, 14 and 21, microbiological counts, physicochemical and sensory analyzes were performed. Statistically significant differences were found on color parameters (yellow principally), count of fungi and yeasts and enterobacteria, for the different test conditions. Among the conditions tested in this study, the most appropriate to preserve this dish corresponded to 4 °C and a controlled atmosphere with 30% CO₂ and 70% of N₂.