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Effects of different packaging ways on the storage quality of chilled chicken
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Li-Na MA1, 2, Yan-Feng FAN1, 2, Qian ZHOU1, 2, Jing ZHANG1, 2, Da-Wei CHEN1, 2, Yu-Shi GAO1, 2, Xiu-Jun TANG1, 2, *
Journal of Food Safety & Quality | 2025, 16(10) : 11 - 18
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Journal of Food Safety & Quality | 2025, 16(10): 11-18
• Highlight: The 9th Academic Conference Papers on Food Quality, Safety and Intelligent Testing •
Effects of different packaging ways on the storage quality of chilled chicken
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Li-Na MA1, 2, Yan-Feng FAN1, 2, Qian ZHOU1, 2, Jing ZHANG1, 2, Da-Wei CHEN1, 2, Yu-Shi GAO1, 2, Xiu-Jun TANG1, 2, *
Affiliations
  • 1. Jiangsu Institute of Poultry Sciences, Yangzhou 225125, China
  • 2. Inspection & Testing Center for Poultry Quality, Ministry of Agriculture and Rural Affairs (Yangzhou), Yangzhou 225125, China
Published: 2025-05-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250321002
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Objective To study the effects of different packaging ways on the storage quality of chilled chicken, and to predict the shelf life of optimized chilled chicken. Methods The 817 chilled chicken were treated with different packaging ways such as oxygen permeable film packaging (group 1), air packaging of common polyethylene food bags (group 2), vacuum packaging of heavy-duty nylon food bags (group 3) and vacuum packaging of aluminum foil cooking bags (group 4). The effects of sensory evaluation, meat color, pH, inosine monophosphate (IMP) and free amino acids (FAA) on storage quality of chilled fresh chickens at 4 ℃ were studied. Results The vacuum group was superior to the non-vacuum group in maintaining brightness value (L*), redness value (a*), pH value, IMP and FAA, and had advantages in inhibiting the growth and reproduction of chilled chicken pustlessness bacteria, which increased the shelf life of ordinary packaging from 3-5 days to 7 days. Conclusion The vacuum packaging method of 4 ℃ refrigeration is a better storage method for 817 small white feathers chilled chicken, which can retain its quality and nutrients to the maximum extent, and extend the shelf life to 7 days.

packaging method  /  chilled chicken  /  storage quality  /  shelf-life
Li-Na MA, Yan-Feng FAN, Qian ZHOU, Jing ZHANG, Da-Wei CHEN, Yu-Shi GAO, Xiu-Jun TANG. Effects of different packaging ways on the storage quality of chilled chicken[J]. Journal of Food Safety & Quality, 2025 , 16 (10) : 11 -18 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250321002
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Year 2025 volume 16 Issue 10
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250321002
  • Receive Date：2025-03-21
  • Online Date：2025-07-15
  • Published：2025-05-25
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  • Received：2025-03-21
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Affiliations
    1. Jiangsu Institute of Poultry Sciences, Yangzhou 225125, China
    2. Inspection & Testing Center for Poultry Quality, Ministry of Agriculture and Rural Affairs (Yangzhou), Yangzhou 225125, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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