Effects of Different Packaging Materials and Gas Ratios on the Meat Quality of Chilled and Fresh Black-Bone Chicken
This study aimed to explore the effects of different packaging materials and controlled atmosphere conditions on the meat qualities of Pu'an Panjiang black-bone chicken(PABBC)during the refrigeration process.The 4 types of packaging films(packaging film 0(PP),packaging film 1(PE/EVOH/PA),packaging film 2(PE/TIE/PA/EVOH/TIE/PE/TIE/PA),packaging film 3(NY/EVA))were selected for air-packaging fresh PABBC,then the meat qualities of chicken were measured at different storage periods to obtain the packaging film with the best preservation effects.Subsequently,the packaging film with the best preservation effects was used in combination with 4 different tpyes of modified atmosphere packages(group A(air),group B(30％CO2+70％N2),group C(5％O2+40％CO2+55％N2),group D(15％O2+30％CO2+55％N2)),and the effects on meat qualities of PABBC were investigated to determine the optimal modified atmosphere packaging combination.The results showed that during the storage process,packaging film 2 presented good preservation effects among the four different packaging films.The total number of bacterial colonies and TVB-N contents after packaging film 2 treatment were relatively low compared with that of other films,and the preservation effects were the best.The total number of colonies and TVB-N contents of group D were relatively low compared with other modified atmosphere packages,which could keep PABBC fresh for 18 days.Based on the total number of bacterial colonies and other indicators,the shelf life of optimized packaging materials and modified atmosphere packaging of black-bone chicken was extended by more than 10 days compared with that of polypropylene film air packaging.
Pu'an panjiang black-bone chickenpackaging filmmodified atmosphere preservationrefrigerationshelf life
万方数据
维普
