Influence of Modified Atmosphere Packaging and Multi-layer Flexible Pouches on pH of Fresh Ostrich Meat

The influence of different concentrations of two kinds of gas mixture (carbon dioxide & nitrogen) ,and vacuum conditions and packaging without gas injection and three types of flexible multilayer films in order to increase shelf life of fresh ostrich meat in the refrigerator (T= 4˚ C) were studied. Normal conditions as a control samples were compared with 2 types of gas compositions {(%30 CO2 and %70 N2) & (%30 N2 and %70 CO2)}, and also vacuum conditions. Fresh ostrich meats were packed with flexible films, {3-layer: PET (12) / AL (12) / LLD (100); 4-layer: PET (12) / AL (7) / PET (12) / LLD (100), and 3-layer: PET (12) / AL (7) / LLD (100)}. Packed samples experienced changes in pH at different times during 15 days ,with 12 treatment, 3 run, statistical analysis and comparison of data, were done by software SAS (Ver:9/1) and Duncan’s new multiple range test, with confidence level of 95% (P <0.05). The shelf life of fresh samples, according to pH changes, under the gas compositions 1 and 2 and vacuum conditions in 4-layer were evaluated 15, 13 and 10 days, in 3-layer (AL: 12) were 14, 10, 7 days, with 3-layer (AL: 7) were 10, 7 days and under vacuum conditions were 6 days. As could be seen the best storage conditions of samples belonged to the 4-layer under 70% CO2 which extended the shelf life of fresh ostrich meat up to 15 days. Packages of samples had better protective properties with 4-layer than two other containers, since steam permeability of 4-layer was less than 3-layer, and increasing CO2 could be affected pH by producing more carbonic acid in order to maintain long-term shelf life of fresh ostrich meat.

Key words: Modified atmosphere packaging (MAP), fresh ostrich meat, pH, flexible multi-layer films (3-layer and 4-layer)

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