Effect of Different Packaging Methods on the Growth and Spoilage Characteristics of Pseudomonas lundensis and Brochothrix thermosphacta Inoculated in Chilled Chicken Meat

Fresh chicken meat was inoculated with Pseudomonas lundensis and Brochothrix thermosphacta, subjected to air packaging (AP), modified atmosphere packaging (MAP) or vacuum packaging (VP), and stored at −1–0, 3–5 or 7–10 ℃. During storage, samples were taken periodically for the measurement of total viable count (TVC), pH, polypeptide content, total volatile nitrogen (TVB-N) content and volatile odorants. The results showed that the TVC, pH, polypeptide content and TVB-N content of chilled chicken increased significantly with storage time. VP combined with storage at −1–0 ℃ had the best preservation effect, and on the 6^th day of storage, the numbers of B. thermosphacta and P. lundensis were 7.71 and 7.18 (lg (CFU/g)). The pH, polypeptide content, and TVB-N content were reduced by 1.03, 2.991 mg/g and 55.91 mg/100 g respectively, in comparison with those on the 4^th day of storage at 7–10 ℃ under AP condition, and the electronic nose responses to volatile sulphur compounds (W1W) and nitrogen oxides (W5S) decreased on the 3^rd day. The results of this study indicate that VP, a simple packaging method, combined with storage at −1–0 ℃ provides the best quality preservation for chilled chicken meat, extending the storage period, which provides a theoretical basis for further research on the preservation of chilled chicken meat.