气调包装对冷鲜禽肉感官特性和保质期的影响

Influence of Modified Atmosphere Packaging on the Sensory Characteristics and the Shelf Life of Cold Fresh Poultry Meat

目的研究CO组、无氧组、真空组、低氧组、高氧组、普通组等6种包装方法对冷鲜禽肉感官特性和保质期的影响。方法 测定禽肉在贮藏不同时间后的感官特性、理化指标（pH值、TvB-N值、TBA值、汁液损失率）和菌落种数的变化。结果随着贮藏时间的增加，各组的感官特性呈现下降趋势，CO组感官指标较好，12 d时保持新鲜；理化指标和菌落总数整体呈上升趋势，CO组、无氧组和真空组上升较慢，保持新鲜9～12 d。结论CO组、无氧组和真空组保鲜效果较好，保鲜期达12 d，添加了CO（0．5％）对禽肉的感官特性有明显效果，总体保鲜效果为CO组〉无氧组〉真空组〉低氧组〉高氧组〉普通组。

Objective To investigate the influences of six kinds of packaging methods including the CO group, anoxic group, the vacuum group, Low-oxygen group, High-oxygen group, and normal group on the sensory characteristics and shelflife of chilled poultry meat. Methods The sensory characteristics, changes in physical and chemical indicators （ pH value, TVB-N value, TBA value, loss rate of juice） and number of microbial colonies were determined after storage of different times. Results With the storage time, the sensory characteristics of each group showed a downward trend, the CO group had better sensory indicators, which kept fresh for 12 days. The physical and chemical indicators and the total number of colonies showed an overall upward trend, the CO group, anaerobic group and vacuum group showed slow increase, and kept the meat fresh for 9 N 12 days. Conclusion The CO group, anoxic group and Vacuum Group were better in preservation of the poultry meat and the shelf life was 12 days. Addition of CO（0.5% ） had a significant effect on the sensory characteristics of the poultry meat. The overall preservation performance was concluded as： CO group〉anoxic group〉Vacuum Group〉Low-oxygen group〉 High-oxygen group〉 ordinary group.