High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets

The combined effects of high hydrostatic pressure (HHP) and a commercial liquid antimicrobial edible coating consisting of lactic and acetic acid, sodium diacetate, pectin and water (“articoat-DLP”) followed by modified atmosphere packaging (MAP) on the shelf-life of chicken breast fillets were evaluated.All samples were held at 4 °C under MAP (30% CO2/70% N2) conditions and these were assigned to the following treatments: (i), control untreated fillets (C-MAP); (ii), fillets dipped in articoat-DLP (A-MAP); (iii) HHP (300 MPa) treated fillets followed by MAP (HP-MAP) and (iv) HHP (300 MPa) treated fillets after dipping in articoat-DLP (A-HP-MAP). During storage, packages were tested at intervals for CO2 and O2 concentrations, colour (CIE L* a* b*), pH, oxidative stability (TBARS), cooking loss, Warner-Bratzler shear force measurement and sensory analysis (colour, tenderness, juiciness, chicken aroma, oxidised flavour, off-flavours and overall acceptability). Total viable counts and numbers of Pseudomonas, lactic acid bacteria (LAB), Brochothrix thermosphacta, coliforms and Escherichia coli were also determined.The A-HP-MAP combination was the most efficient in extending the durability of chicken breast fillets, which maintained their sensory and microbiological quality for up to 28 days. At the time of rejection, total counts were 6.3 ± 0.7 log cfu/g, with LAB being dominant (100%). For A-MAP and HP-MAP fillets, the storage life was estimated to be two weeks while that of the untreated fillets (C-MAP) was estimated to be one week.Colour, tenderness and overall acceptability were the best maintained sensory attributes during storage for A-HP-MAP samples. The synergistic effect of this high-pressure-based hurdle strategy was higher than those previously reported when applying several combined hurdles to poultry meat.

► A hurdle approach extended the shelf-life of chicken breast fillets up to 28 days. ► Synergetic effects were achieved by combining HHP, a coating of organic acids and MAP. ► Their sensory and microbiological quality were maintained throughout chilled storage. ► Results confirm the potential utility of this hurdle strategy on chicken meat.