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| Effect of Sustained-Release Chlorine Dioxide on the Quality of Pork and Chicken under Different Storage Conditions |
| WAN Xiaohui, ZHANG Duoduo, GAO Bin, PENG Junxia, WANG Pei, LIU Yongfeng |
| 1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi’an 710119, China; 3. Shaanxi Provincial Key Laboratory of New Concept Sensors and Molecular Materials, Xi’an 710119, China |
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Abstract To provide a reference for the preservation and shelf-life extension of meat, this study analyzed the effect of sustained-release chlorine dioxide on meat quality at different storage temperatures. Fresh chicken and pork were stored in a closed chamber with or without (control) chlorine dioxide at 25 or 4 ℃ for 36 and 60 h. The experiments were conducted in three separate batches on days 1, 21, and 41 after opening the agent. During storage, meat color, textural properties, and total volatile basic nitrogen (TVB-N) content were determined. After 36 h of storage at 25 ℃, the lightness value of chicken in the first batch increased by 15.07% compared with the control group. After 60 h of storage at 4 ℃, the redness value of pork in the first batch decreased relative to the control group. The hardness of both chicken and pork showed a decreasing trend with storage time. At the end of storage at 25 ℃, the hardness of chicken in the first and second batches decreased by 15.24% and 20.85%, respectively. For both chicken and pork in each batch, TVB-N contents increased with prolonged storage time at both temperatures. The TVB-N content of chicken in the first and second batches was lower than that in the third batch throughout the storage period irrespective of storage temperature. The TVB-N content in the control group of pork was higher than that in the experimental groups during the entire storage period. These findings suggest that sustained-release chlorine dioxide helps maintain meat color stability, delays deterioration in textural properties and TVB-N content accumulation, and effectively extends the shelf life of meat products.
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KONG Shiquan, LIU Sijia, SHI Zhenxiao, WANG Heda, ZHANG Zhisheng, QI Wenhui, RAO Weili, SHI Zidan, LI Jinhuo. Effect of Heating Temperature and Storage Time on Thermal Shrinkage Characteristics of Thawed Lamb[J]. Meat Research, 2025, 39(9): 8-14. |
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2025, Vol. 39 
