Effect of Storage in Display Cases on the Sensory Quality of Chicken Breast Meat (M. Pectoralis)

ABSTRACT This paper describes a study on the determination of sensory quality of chicken breast muscles packaged with a PVC overwrap and under high-oxygen modified atmosphere (MAP: 75% O2 and 25% CO2), and stored in the display case (exposure to light and temperature fluctuations). For a more complete characterization of the raw material, the volume of drip loss in the package, and meat pH, L*, a*, and b* color components were measured. For comparison purposes, the quality of meat maintained under dark cold storage was also evaluated (control samples). In total, 64 PVC overwrap and 64 MAP packages were evaluated. Chicken breast muscles stored in the display case on PVC overwrap and in MAP packaging presented acceptable, despite but not the highest sensory quality until days 7 and 8 of storage, respectively. The meat under dark cold storage maintained high quality until the end of the experiment. When stored in the display case, packaging in MAP allowed extending chicken breast meat shelf life by at least 1 day in comparison with PVC overwrap packaging.摘要：本研究针对采用聚氯乙烯（PVC）外包装与高氧气调包装（MAP：75%氧气与25%二氧化碳）包装的鸡胸肉，在陈列柜（暴露于光照及温度波动环境）中储存时的感官品质测定开展相关研究。为全面表征原料特性，本研究同时测定了包装内滴水损失量、肉品pH值以及L*、a*、b*色度分量。为便于对比，本研究还评估了避光冷藏条件下储存的肉品品质（对照组样本）。本次研究共纳入64份PVC外包装样品与64份气调包装样品进行评估。采用PVC外包装并置于陈列柜储存的鸡胸肉，以及采用气调包装并置于陈列柜储存的鸡胸肉，分别在储存第7天与第8天时仍具备可接受的感官品质，但未达到最优水准。避光冷藏组的肉品则在整个实验周期内均维持高品质。相较于PVC外包装，气调包装应用于陈列柜储存场景时，可将鸡胸肉的货架期至少延长1天。