|
|
|
| Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat |
| LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao |
| 1. School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; 2. Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 3. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China; 4. Hubei Key Laboratory of Characteristic Resources and Utilization, Wuhan 430064, China |
|
|
|
|
Abstract To address the issues of spoilage and discoloration during the transportation and storage of chilled black goat meat, this study explores the effect of modified atmosphere packaging (MAP) with different proportions of O2, CO2, and N2 on the color protection and preservation of chilled black goat meat. MAP and vacuum packaged meat samples were stored for up to 12 days. The variations in physicochemical indicators including total viable count (TVC), total volatile basic nitrogen (TVB-N) content, lipid oxidation (thiobarbituric acid reactive substances (TBARS) value), myoglobin relative content, and redness value were measured during the storage period. The results demonstrated that the optimal gas composition for MAP was 65% O2 + 30% CO2 + 5% N2, significantly inhibiting microbial growth, extending the shelf life to 6 days. Additionally, this MAP formulation maintained high oxymyoglobin (OxyMb) relative content and delayed lipid oxidation (TBARS value < 1.0 mg/kg), and after 12 days of storage, the drip loss rate was as low as 6.20%, with the redness value remaining relatively stable throughout the entire storage period. Based on the above results, the gas mixture of 65% O2 + 30% CO2 + 5% N2 was the most effective in inhibiting microbial growth, delaying lipid oxidation, and maintaining meat color, thereby significantly extending the shelf life of chilled black goat meat.
|
|
|
|
|
|
|
|
|
|
|
2026, Vol. 40 
