Effect of Soluble Gas Stabilization Conjunction with Modified Atmosphere Packaging on the Quality of Chilled Chicken
JIN Shuangshuang, LI Jing, WANG Xiaoming, KONG Xiaohui, WANG Xiaozhi, CHEN Li, HAN Minyi
1. Yunfu Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Yunfu 527400, China; 2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Abstract：To explore the feasibility of bacteriostasis and preservation of chilled chicken cuts after soluble gas stabilization (SGS) combined with modified atmosphere packaging (MAP) technology, SGS treatment time (1, 3, 5, and 7 h) was selected as the research variable. The chilled chicken cuts were divided into control group (Con) and four treatment groups (S1 + M, S3 + M, S5 + M, S7 + M). The Con group only applied MAP (70% CO2 + 30% N2) treatment, and then stored at 4 ℃. During storage, multiple indicators such as the degree of packaging collapse, the CO2 content in the sample packaging, the total viable count (TVC) in the meat samples, pH value, color, and moisture content were measured. The experimental results showed that compared with the Con group that only applied MAP treatment, 3–7 h of SGS treatment extended the shelf life of chilled chicken cuts by 1 d. SGS treatment of 1–7 h increased significantly the CO2 content in the MAP and the brightness value of the samples during the storage period of chilled chicken cuts (P < 0.05). But it had no significant effect on the pH value, redness value, and yellowness value of the meat samples. The degree of packaging collapse significantly dropped with the extension of SGS treatment time (P < 0.05), and when the SGS treatment time was controlled within 5 h, it did not have a significant effect on the moisture content of the samples. In other words, performing SGS treatment before MAP treatment can effectively extend the shelf life of chilled chicken cuts by 1 d, and it does not have a significant impact on its physicochemical quality and sensory quality, which is a practical and effective preservation pretreatment method.
靳爽爽，李 晶，王晓明，孔晓慧，王孝治，陈 丽，韩敏义. 可溶性气体稳定化协同气调包装对冰鲜鸡块品质的影响[J]. 肉类研究, 2025, 39(11): 57-63.
JIN Shuangshuang, LI Jing, WANG Xiaoming, KONG Xiaohui, WANG Xiaozhi, CHEN Li, HAN Minyi. Effect of Soluble Gas Stabilization Conjunction with Modified Atmosphere Packaging on the Quality of Chilled Chicken. Meat Research, 2025, 39(11): 57-63.
2025, Vol. 39 
