不同气调包装对冷鲜黑山羊肉的护色保鲜作用

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Effct of Diferent Modified Atmosphere Packaging on Color Protection and Preservation of Chilld Black Goat Meat LIU Shujin12，SONG Xiangyuel2，ZOU Penglai²，GUO Xiaojia²34， XIONGGuangquan234， WANGLan234，SHiu， CHEN Sheng2，34，CHENLang2，34， WU Wenjin2，34， WANG Chao1* （1.SchoolofLifeandHealthSciences，Hubei UnversityofTechnology，Wuhan43068，China;2.InstituteofAgroproduct

ProcessingandNuclearAgrculturalTechnology，HubeiAcademyofAgriculturalSiences，Wuhan43O64，China;3.KeyLabratoyf ColdChainLogistics TechnologyforAgro-product，MinistryofAgriculture andRural Afairs，Wuhan430064，China; 4.Hubei Key Laboratory of Characteristic Resources and Utilization，Wuhan43O064， China）

Abstract：To address the issues of spoilage and discoloration during thetransportationand storageofchilledblack goat meat，this study explores the effect of modified atmosphere packaging （MAP）with different proportions of O2 CO2 ，and N2 onthecolor protection and preservation ofchilld black goat meat.MAP and vacuum packaged meat samples were stored for upto12days.Thevariationsinphysicochemical indicators including totalviablecount （TVC），totalvolatilebasicnitrogen （TVB-N）content，lipidoxidation （thiobarbituricacid reactive substances （TBARS）value），myoglobinrelativecontent， and redness value were measured during the storage period.The results demonstrated that the optimal gas composition forMAPwas 65% 7002+30%CO2+5%N2 ，significantlyinhibitingmicrobial growth，extendingthe shelf lifeto6days. Additionally，this MAPformulationmaintainedhighoxymyoglobin （OxyMb）relativecontentand delayed lipidoxidation （TBARS value <1.0mg/kg ，and after 12 days of storage，the drip loss rate was as low as 6.20% ，with the redness value remaining relatively stable throughout the entire storage period.Based onthe above results，the gas mixture of 65%02+ N2 was the most effective in inhibiting microbial growth，delaying lipid oxidation，and maintaining meat color，thereby significantly extending the shelf life of chilled black goat meat.

Keywords： modified atmosphere packaging; black goat meat; color protection; preservation DOI：10.7506/rlyj1001-8123-20250718-232 中图分类号： TS251.5+3 （204号 文献标志码：A 文章编号：1001-8123（2026）07-0065-08

收稿日期：2025-07-18

基金项目：大别山黑山羊保鲜加工研发项目

第一作者简介：刘淑瑾（2000—）（ORCID：009-0002-0214-5070），女，硕士研究生，研究方向为畜禽加工与贮藏。（剩余17632字）