保鲜与加工2025，Vol.25Issue(1) ：25-32,41.DOI:10.3969/j.issn.1009-6221.2025.01.004

不同包装材料和气体比例对冷鲜乌鸡肉品质的影响

Effects of Different Packaging Materials and Gas Ratios on the Meat Quality of Chilled and Fresh Black-Bone Chicken

关郁芳 夏洪兵 苗小猛 王梅 杨秀勇 唐文才 刘嘉 黎谢飞
保鲜与加工2025，Vol.25Issue(1) ：25-32,41.DOI:10.3969/j.issn.1009-6221.2025.01.004
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  • 万方数据

不同包装材料和气体比例对冷鲜乌鸡肉品质的影响

Effects of Different Packaging Materials and Gas Ratios on the Meat Quality of Chilled and Fresh Black-Bone Chicken

关郁芳 1夏洪兵 2苗小猛 3王梅 1杨秀勇 2唐文才 4刘嘉 5黎谢飞6
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作者信息

  • 1. 贵州省农业科学院食品加工研究所,贵州 贵阳 550006;贵州省农业生物技术重点实验室,贵州 贵阳 550006
  • 2. 贵州省农业科学院食品加工研究所,贵州 贵阳 550006;贵州医科大学公共卫生与健康学院,贵州 贵安新区 561113
  • 3. 贵州省畜牧兽医研究所,贵州贵阳 550005
  • 4. 普安县金农生态产业发展有限公司,贵州 普安 561505
  • 5. 贵州省畜禽遗传资源管理站,贵州 贵阳 550001
  • 6. 贵州医科大学公共卫生与健康学院,贵州 贵安新区 561113
  • 折叠

摘要

为了探究不同包装材料及气调条件对普安盘江乌鸡冷藏过程中肉质的影响,选用4种包装膜(包装膜 0(PP),包装膜 1(PE/EVOH/PA),包装膜 2(PE/TIE/PA/EVOH/TIE/PE/TIE/PA),包装膜 3(NY/EVA))对新鲜普安盘江乌鸡肉进行充空气包装,并在不同储藏时间段对鸡肉品质指标进行测定,筛选出保鲜效果最好的包装膜,然后采用保鲜效果最优包装膜结合4种不同气调包装(A组(空气),B 组(30％CO2+70％N2),C 组(5％O2+40％CO2+55％N2),D 组(15％O2+30％CO2+55％N2))进行包装,研究其对普安盘江乌鸡肉品质的影响,确定最优气调包装组合.结果表明,在储藏过程中,4种不同包装膜中,包装膜2的保鲜效果良好,该处理鸡肉的菌落总数和挥发性盐基氮(TVB-N)值相比其他膜相对较低,保鲜效果最佳.气调包装中,D组(15％O2+30％CO2+55％N2)的菌落总数和TVB-N值相比其他气调包装组相对较低,能将普安盘江乌鸡保鲜至18 d.综合菌落总数及其他指标,优化的包装材料和气调包装乌鸡肉的货架期相比聚丙烯膜空气包装延长了 10 d以上.

Abstract

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.

关键词

普安盘江乌鸡/保鲜包装膜/气调保鲜/冷藏/货架期

Key words

Pu'an panjiang black-bone chicken/packaging film/modified atmosphere preservation/refrigeration/shelf life

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出版年

2025
保鲜与加工
国家农产品保鲜工程技术研究中心（天津）

保鲜与加工

北大核心
影响因子：0.956
ISSN：1009-6221
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