不同气体组分气调包装对冷鲜鸡肉贮藏品质的影响

以宰杀12 h内的新鲜鸡肉为供试样品，采用5% O2＋40% CO2＋55% N2（处理组1）、10% O2＋40% CO2＋50% N2（处理组2）、40% CO2＋60% N2（处理组3）3 种不同组分气体进行气调包装，以托盘包装为对照组，通过测定鸡肉贮藏过程中包装内的O2含量、CO2含量、样品的挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量、红度值（a*）、菌落总数、pH值、硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值等指标的变化，分析3 种不同气体组分气调包装对0～4 ℃条件下贮藏14 d鸡肉品质的影响。结果表明：处理组1、3可显著延缓冷鲜鸡肉贮藏过程中pH值、TVB-N含量、菌落总数的增加（P＜0.05）；处理组1、2均可显著延缓冷鲜鸡肉贮藏过程中TBARs值的增加（P＜0.05），且处理组1效果更好；处理组1、2均可显著抑制冷鲜鸡肉贮藏过程中a*的下降；总体来讲，保鲜效果最好的为处理组1（5% O2＋40% CO2＋55% N2）。

Effects of Modified Atmosphere Packaging with Different Gas Compositions on Storage Quality of Chilled Chicken

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.