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Packaging Alters Fresh Chicken Characteristics and Volatile Profiles During Refrigerated Storage
Savannah L Douglas1, Nina E Gilmore1, Ricardo J Barrazueta-Cordero1
1Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Foods (Basel, Switzerland)
|October 16, 2025
Summary
Vacuum skin packaging (VSP) and vacuum packaging (VP) extend fresh chicken breast shelf life. These methods improve meat quality and reduce spoilage compared to traditional PVC overwrap during refrigerated storage.
Area of Science:
- Food Science
- Meat Science
- Packaging Technology
Background:
- Vacuum-based packaging is underutilized for retail poultry.
- Extending the shelf life of fresh chicken is crucial for reducing consumer product spoilage.
Purpose of the Study:
- To evaluate the impact of vacuum packaging (VP) and vacuum skin packaging (VSP) on fresh chicken breast quality.
- To compare VP and VSP to polyvinyl chloride (PVC) overwrap under simulated retail conditions.
Main Methods:
- Boneless-skinless chicken breasts were packaged using PVC, VP, or VSP.
- Samples were stored for 20 days under simulated retail conditions.
- Evaluated surface color, odor, pH, microbial growth, lipid oxidation, and volatile compounds using sensory analysis and electronic nose (e-nose).
Main Results:
- VP and VSP significantly improved surface color compared to PVC.
- VSP maintained the most favorable odor profile throughout storage.
- Lipid oxidation was lowest in VSP, and microbial counts remained below spoilage thresholds across all treatments.
- E-nose detected volatile compounds linked to off-odors, influenced by packaging type.
Conclusions:
- Vacuum-based packaging (VP and VSP) enhances storage duration and meat quality characteristics of fresh chicken.
- VP and VSP are superior alternatives to PVC overwrap for refrigerated poultry retail.
- Volatile compounds detected by e-nose correlate with odor development during storage.
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