In order to investigate the effect of modified atmosphere package on the preservation of braised chicken, the different package with different ratio of N2 and CO2 (100%N2+0%CO2, 80%N2+20%CO2, 50%N2+50%CO2, 20%N2+80%CO2, 0%N2+100%CO2) was studied with the overwrap package as control. The total viable counts (TVC), total volatile basic nitrogen (TVBN) and pH values was tested and sensory evaluation was carried out during storage. The results showed that the pH in the packages with 20%-100% CO2 had been decreased (p<0.05) during storage and the growth of the bacteria was inhibited (p<0.05). But the package would collapse with 50%-100% CO2. And the sour flavor appeared with the package under 100%CO2. Sensory evaluation showed that 80%-100% CO2 in the package would decrease the sensory quality. Based on the analysis, the package of 100%N2+0%CO2 and 80%N2+20%CO2 were found to be good methods which could prolong the shelf life to at least 28 days with the products still having good flavor and quality. This founding could help the braised chicken to be a ready-to-eat poultry product which could be sold commercially.
LIANG Rong-rong
,
LIU Lu
,
ZHAI Chao-yu
,
ZHANG Ming-yue
,
LI Xue
,
ZHANG Yi-min
,
LUO Xin
. Effect of modified atmosphere package on the preservation of braised chicken meat[J]. Food and Fermentation Industries, 2018
, 44(12)
: 188
-193
.
DOI: 10.13995/j.cnki.11-1802/ts.016807
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