Evaluation of Physicochemical and Microbial Properties of Fresh Tukey Meat Containing Sodium Lactate Stored in Different Types of Multilayer Pouches and Modified Atmosphere

In this study, the effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen, oxygen),as well as vacuum conditions, and ordinary packagings as control, containing sodium lactate, and also three flexible multi-layer containers for extending shelf life of fresh turkey meat at 4 0C were evaluated. Ordinary conditions as control samples, were compared with four kinds of modified atmosphere packaging 1)75% CO2 + 25% N2 , 2) 25% CO2 + 75% N2 , 3)%49CO2+49% N2 + 2%O2 and 4) under vacuum condition, along with or samples without sodium lactate. These samples, were packaged in different flexible multilayer films,PET12/AL7 /OPP20/ LLD85, PET12 /AL7/PET 12/LLD95 and PET12/AL7/PA15/LLD85 . Experiments were performed on samples as follows microbial test (aerobics and anaerobic count) , chemical pH ,TVN and PV test and sensory evaluation during 16 days. The shelf life of tukey meat samples were reported in 4-layer container 118 μ under gas compositions , 75% CO2; 49% CO2 & 25% CO2; 16, 15 ,13 days, respectively, in vacuum and ordinary conditions were 11 ,6 days, with 126 μ under gas compositions, 75% CO2 ,15 days , in conditions 49% CO2 & 20% CO2 13 and 11 days, in vacuum and control were 10 , 5 days, samples in 124 μ , under gas compositions 75% CO2; 49% CO2 & 25% CO2; 13, 11, 9 days in vacuum and ordinary conditions were 7 , 3 days, respectively.The best treatment belonged to samples containing sodium lactate under conditions 75% CO2 in 118 μ container along with poly amid in spite of less thickness , and had desirable effects on physicochemical and microbial properties of samples. The worst treatment belonged to packed samples under non-gas and sodium lactate condition, in 124 μ flexible container.