Effects of modified atmosphere packaging on shelf life of roasted spicy chicken (ayam percik)

W. Mohd Ariff, A.Z. Faridah, W.M. Siah, A. Noor Azizah and W.I. Wan Latifah

Abstract

The effects of various gas compositions on roasted spicy chicken (ayam percik) during chill storage under modified atmosphere conditions were studied. Oriented nylon laminated with low density polyethylene (ONy/LLDPE) with 8 µm thickness was used as packaging materials for the ayam percik. To create the modified atmosphere conditions the packages were flushed with normal air (control, T1), 30% CO2 + 70% N2 (T2) and 40% CO2 + 60% N2 (T3). Evaluations were conducted at weekly intervals for microbiological and chemical analysis during chill storage at 2 ± 2 °C. Ayam percik packed in normal air spoiled after 4 weeks as indicated by high microbial counts. When the level of CO2 was increased to 30% and 40% in the headspace of the packages, the shelf life of ayam percik was extended to 7 weeks.

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