@article{DENG2024, 
author = {Xiaofang DENG and Fang LIU and Daoying WANG and Xing ZHANG},
title = {Effect of Different Packaging Methods on the Growth and Spoilage Characteristics of Pseudomonas lundensis and Brochothrix thermosphacta Inoculated in Chilled Chicken Meat},
year = {2024},
journal = {Meat Research},
volume = {38},
number = {9},
pages = {57-63},
keywords = {chilled chicken, Brochothrix thermosphacta, Pseudomonas lundensis, modified atmosphere packaging, vacuum packaging},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240619-159},
doi = {10.7506/rlyj1001-8123-20240619-159},
abstract = {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 6th 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 4th 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 3rd 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.}
}