Effect of Vacuum and Modified Atmospheric Packaging (Map) on Quality of Chicken Salami at Refrigerated Storage

This study evaluates the quality and shelf-life of chicken salami packaged using atmospheric, vacuum, and Modified Atmosphere Packaging (MAP) under refrigerated storage. Chicken salami samples were packaged using three packaging materials–Evoh-based, Nylon-based, and Cryovac–and then further analyzed for sensory, physico-chemical, and microbiological parameters over 10 weeks. Atmospheric packaging resulted in complete spoilage by the fourth week, while vacuum and MAP extended acceptability, showing shelf-life up to the sixth and seventh weeks, respectively. Microbiological analysis revealed the absence of E. coli and Staphylococcus aureus beyond the third week in vacuum and MAP-packed samples, while yeast and mould counts increased over time as the storage period advanced. physico-chemical indices such as pH, Total Volatile Basic Nitrogen (TVBN), and Meat Swelling Capacity (MSC) increased, whereas Extract Release Volume (ERV), Methylene Blue Reduction Time (MBRT), and Resazurin Dye Reduction Test (RDRT) values declined. The study concluded that among the packaging methods and materials used, the MAP method and Evoh-based packaging material were found to be the most effective combination for preserving/extending the shelf-life of chicken salami up to seven weeks at refrigeration temperature.