可溶性气体稳定化协同气调包装对冰鲜鸡块品质的影响

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Abstract：To explorethefeasibilityof bacteriostasis andpreservationofchilledchicken cuts after solublegasstabilization （SGS）combinedwithmodifiedatmospherepackaging（MAP）technology，SGStreatmenttime（1，3，5，and7h）wasselected as theresearch variable.The chiled chickencuts were divided into control group（Con）and four treatment groups （S1+M S3+M S5+M S7+M） . The Con group only applied MAP （70%CO2+30%N2） treatment， and then stored at 4°C . During storage，multiple indicators such as the degree of packaging collapse，the CO2 content in the sample packaging，the total viable count （TVC） in the meat samples， pH value，color，and moisture content were measured.The experimental results showed that compared with the Con group that only applied MAP treatment， 3-7h of SGS treatment extended the shelf life of chilled chicken cutsby1d.SGS treatment of 1-7 h increased significantly the CO2 content in the MAP and the brightness value of the samples during the storage period of chilled chicken cuts （P<0.05 ）.But it had no significant effect on the pH value，redness value，and yellownessvalueofthe meat samples.The degre ofpackaging colapse significantlydropped withthe extensionof SGS treatment time （P<0.05 ），and when the SGS treatment time was controlled within 5h ，it did not havea significant effect on the moisturecontentofthe samples.InotherWords，performing SGS treatmentbefore MAPtreatmentcan efectivelyxtend the shelf life of chilled chicken cuts by ，and it does not have a significant impact on its physicochemical quality and sensory quality，which is a practical and effective preservation pretreatment method.

Keywords： chilled chicken; soluble gas stabilization; modified atmosphere packaging; shelf life DOI：10.7506/rlyj1001-8123-20250115-013 中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2025）11-0057-07

鸡肉因其高营养价值和优良风味而广受消费者喜爱。（剩余14551字）