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| 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 |
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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.
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2018, Vol. 32 
