Shelf life of fresh air packaged and precooked vacuum packaged quails

  • Francesca Piras | fpiras@uniss.it Dipartimento di Medicina Veterinaria, settore di Ispezione degli Alimenti di Origine Animale, Università degli Studi di Sassari, Italia, Italy.
  • Roberta Mazza Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università di Sassari, Italy.
  • Simonetta G. Consolati Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università di Sassari, Italy.
  • Giuseppe Cannas Azienda Sanitaria Locale n. 4, Lanusei (OG), Italy.
  • Daniele Casti Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università di Sassari, Italy.
  • Gianluca Busia Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università di Sassari, Italy.
  • Rina Mazzette Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università di Sassari, Italy.

Abstract

The shelf-life of 3 batches (Q1, Q2, Q3) of quail meat, were examined. Q1 were cut and seasoned with commercial olive oil, stoned green olive and sliced bacon. Q2 were divided into two subgroups: Q2.1 produced in the previously described conditions; Q2.2 seasoned also with rosemary. Quails were placed in lowdensity polystirene barrier trays and aerobically packaged. Q3 quails were boiled in salted hot water for 40 min, seasoned with myrtle leafs, placed in low density polyethylene bags and vacuum packaged. All samples were stored at +2 and +7°C. Analysis were conducted at 0, 3, 7, 9 and 14 days (T0, T3, T7, T9, and T14, respectively). For all the samples, pH measurement and microbial analysis [total viable count (TVC), Enterobacteriaceae, E. coli, Lactobacillus spp. (LAB), Pseudomonas spp., Brochothrix thermosphacta, coagulase-negative Staphylococci (CNS), Enterococcus spp., yeasts and moulds, Salmonella spp., Listeria monocytogenes] were performed. Initial TVC levels of fresh quails (ca. 4 log CFU/g) were rather high and this may be due to the microbial population of the raw material. In Q1 and Q2.1 samples, TVC reached the value of 7 log, which is considered as the upper acceptability limit for fresh poultry meat (after T9 under storage at +2°C and after T7 at +7°C). In Q2.2 samples such limit was reached earlier, after T3. In Q3 samples, lower TVC levels were recorded and did not reach the above mentioned limit, not even at the end of storage. However, mean counts >5 log were reached, maybe because of a post-cooking cross-contamination. Salmonella spp. prevalence was 33% in Q1, Q2.1 and Q2.2 samples.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Author Biography

Francesca Piras, Dipartimento di Medicina Veterinaria, settore di Ispezione degli Alimenti di Origine Animale, Università degli Studi di Sassari, Italia
Published
2013-11-22
Info
Issue
Section
Original Articles
Keywords:
Shelf-life, Quails, Fresh, Precooked, Package
Statistics
  • Abstract views: 1612

  • PDF - FULL TEXT IN ENG: 5359
How to Cite
Piras, F., Mazza, R., Consolati, S., Cannas, G., Casti, D., Busia, G., & Mazzette, R. (2013). Shelf life of fresh air packaged and precooked vacuum packaged quails. Italian Journal of Food Safety, 2(3), e45. https://doi.org/10.4081/ijfs.2013.1690

Most read articles by the same author(s)