Effects of Modified Atmosphere Packaging with Different Gas Compositions on Storage Quality of Chilled Chicken
YAO Yao1, BI Xiaotong1, XIONG Fengjiao1, LIANG Zhouqun1, LIANG Liya1,2, YAN Shijie1,2,*
1.College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; 2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China
Abstract：Chicken meat from carcasses within 12 h postmortem was packaged in three different modified atmospheres, 5% O2 + 40% CO2 + 55% N2 (treatment 1), 10% O2 + 40% CO2 + 50% N2 (treatment 2), and 40% CO2 + 60% N2 (treatment 3), or in trays (control). In order to evaluate the effect of different modified atmosphere gas compositions on chicken quality during storage at 0–4 ℃ for 14 days, changes in O2 and CO2 concentration in the package, total volatile base nitrogen (TVB-N), redness value (a*), aerobic plate count, pH, and thiobarbituric acid reactive substance (TBARs) value were monitored. The results showed that treatments 1 and 3 significantly delayed the increase of pH value, TVB-N value and total bacterial count during the chilled storage of chicken (P < 0.05), while treatments 1 and 2 significantly delayed the increase of TBARs (P < 0.05) with treatment 1 being more effective. Moreover, treatments 1 and 2 significantly inhibited the decrease of a*. In general, treatment 1 was considered to have the best preservation effect.
姚 尧，毕晓彤，熊凤娇，梁周群，梁丽雅，闫师杰. 不同气体组分气调包装对冷鲜鸡肉贮藏品质的影响[J]. 肉类研究, 2018, 32(8): 51-56.
YAO Yao, BI Xiaotong, XIONG Fengjiao, LIANG Zhouqun, LIANG Liya, YAN Shijie. Effects of Modified Atmosphere Packaging with Different Gas Compositions on Storage Quality of Chilled Chicken. Meat Research, 2018, 32(8): 51-56.
2018, Vol. 32 
