Effects of Different Carbon Dioxide Ratio on Volatile Organic Compounds in Fresh Chicken Wings During Storage

GUO Yiping; LI Ran; YE Keping; ZHANG Yuanyuan; WANG Xueyan; GAO Qianni

doi:10.13386/j.issn1002-0306.2021020095

Volume 42 Issue 17

Aug. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(17): 217-224. > DOI: 10.13386/j.issn1002-0306.2021020095

GUO Yiping, LI Ran, YE Keping, et al. Effects of Different Carbon Dioxide Ratio on Volatile Organic Compounds in Fresh Chicken Wings During Storage[J]. Science and Technology of Food Industry, 2021, 42(17): 217−224. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020095.

Citation:

PDF (1481 KB)

Effects of Different Carbon Dioxide Ratio on Volatile Organic Compounds in Fresh Chicken Wings During Storage

National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China

More Information

Received Date: February 17, 2021
Available Online: July 08, 2021

Graphical Abstract

Abstract

Abstract

To investigate the effects of different ratios of carbon dioxide and nitrogen on volatile organic compounds during storage of fresh chicken wings, the fresh chicken wings were packed with plastic bag and four different modified atmosphere packaging treatments (20% CO₂+ 80% N₂, 30% CO₂+ 70% N₂, 40% CO₂ + 60% N₂, 100% N₂) in this study. The volatile organic compounds of samples were measured via GC-IMS technology. Meanwhile, the microbial counts, pH, and colour were also analysed during storage at 4 ℃, so as to illustrate the effects of different carbon dioxide contents on the formation of volatile organic compounds in fresh chicken wings. Results showed that the microbial counts of control group exceeded the national limitation standard at day 6. At the same time, the peculiar smell was found in the control samples by the sensory evaluation experiment, whereas the spoilage-related odour was not detected in the four modified atmosphere packaging groups. What’s more, the ability to inhibit microorganisms in fresh chicken wings improved with the carbon dioxide ratio increased. GC-IMS analysis results revealed that the modified atmosphere packaging with different carbon dioxide content could significantly influence the volatile organic compounds’ composition in samples.The relative contents of hexanal, 2-methyl-propionate, indole, 2-decyl-ketone, butyric acid and other volatile organic compounds in the control group were significant higher than those of in the other groups (P<0.05) at day 6, and these compounds’ relative contents constantly decreased with the CO₂ ratio increased. Therefore, the spoilage odour of chicken wings can be inhibited by higher concentration of carbon dioxide, and 2-methyl-propionate, indole, 2-decylketone and butyric acids might be associated with the generation of spoilage-related odour in fresh chicken wings. These findings could provide theoretical reference for the development and application of fresh chicken wing preservation technology.
- modified atmosphere packaging,
- CO₂ concentration,
- chicken wings,
- sensory quality,
- volatile organic compounds,
- total aerobic count

FullText(HTML)

References (30)

References

[1]	刘玉霞, 李红叶. 禽流感研究进展及预防措施[J]. 中国医学创新,2016,13(26):144−148. [Liu Y X, Li H Y. Advances in avian influenza research and preventive measures[J]. China Medical Innovation,2016,13(26):144−148. doi: 10.3969/j.issn.1674-4985.2016.26.038
[2]	腰文颖. 我国肉鸡产业发展现状及趋势分析[J]. 兽医导刊, 2020(19): 5-6. Yao W Y, The present situation and trend analysis of broiler industry in China[J]. Veterinary Guide, 2020(19): 5−6.
[3]	Casaburi A, Piombino P , Nychas G J , et al. Bacterial populations and the volatilome associated to meat spoilage[J]. Food Microbiology,2015,45(Pt A):83−102.
[4]	Elina J, Jenni H, Jevgeni P, et al. Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres[J]. International Journal of Food Microbiolgy,2016,223:25−32. doi: 10.1016/j.ijfoodmicro.2016.01.022
[5]	Ercolini D. Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions[J]. Food Microbiology,2011,77(20):7372−7381.
[6]	Mcmillin K W. Where is MAP going? A review and future potential of modified atmosphere packaging for meat[J]. Meat Science,2008,80(1):43−65. doi: 10.1016/j.meatsci.2008.05.028
[7]	Liu H. Application of passive modified atmosphere packaging in the preservation of sweet corns at ambient temperature[J]. LWT,2021,136:110295. doi: 10.1016/j.lwt.2020.110295
[8]	任思婕, 胡吕霖, 沈清,等. 不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响[J]. 食品科学,2018,39(21):245−252. [Ren S J, Hu L, Shen Q, et al. Effect of different gas ratio air-conditioned packaging on quality of chili chicken with refrigerated microwave[J]. Food Science,2018,39(21):245−252. doi: 10.7506/spkx1002-6630-201821037
[9]	姚尧, 毕晓彤, 熊凤娇, 等. 不同气体组分气调包装对冷鲜鸡肉贮藏品质的影响[J]. 肉类研究,2018,32(8):51−56. [Yao Y, Bi X T, Xiong F J, et al. Effect of different gas components on storage quality of cold fresh chicken with air-conditioning packaging[J]. Meat Research,2018,32(8):51−56.
[10]	李丹, 赵彬, 何思远. 气体包装储藏冷鲜肉研究进展[J]. 海军医学杂志,2019,40(2):188−191. [Li D, Zhao B, He S Y. Advances in cold fresh meat storage in gas packaging[J]. Research Naval Medical Journal,2019,40(2):188−191. doi: 10.3969/j.issn.1009-0754.2019.02.031
[11]	马强, 王芳, 鹿平, 等. 气调包装技术在冷鲜肉的应用与前景[J]. 新农业,2020(19):45−48. [Ma Q, Wang F, Lu P, et al. Application and prospect of air-conditioned packaging technology in cold fresh meat[J]. New Agriculture,2020(19):45−48.
[12]	姚尧, 毕晓彤, 白鸽, 等. 包装方式对冷鲜鸡肉贮藏品质的影响[J]. 食品科技,2018,43(9):152−157. [Yao Y, Bi X T, Bai G, et al. Effect of packing method on storage quality of cold fresh chicken[J]. Food Technology,2018,43(9):152−157.
[13]	Balamatsia C, Balamatsia, Patsias A , et al. Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes[J]. Food Chemistry,2007,104(4):1622−1628. doi: 10.1016/j.foodchem.2007.03.013
[14]	汤璐瑶, 黄子林, 黄林玉, 等. 不同气调包装对熟制蟹肉蟹黄贮藏品质的影响[J]. 食品工业科技,2021,42(2):264−269, 278. [Tang L Y, Huang Z L, Huang L Y, et al. Effects of different air conditioning packaging on the storage quality of crab yellow in crab meat[J]. Food Industry Technology,2021,42(2):264−269, 278.
[15]	秦安澜, 张铭凯, 易阳. 气调包装对卤鸡冷藏品质的影响[J]. 食品科技,2020,45(7):137−142, 151. [Qin A L, Zhang M K, Yi Y. Effect of air-conditioning packaging on cold storage quality of brine chicken[J]. Food Technology,2020,45(7):137−142, 151.
[16]	章彬. 冷鲜鸡加工及贮藏过程中的微生物调查及气调保鲜技术应用研究[D]. 扬州: 扬州大学, 2017. Zhang B. Microbial investigation and application of air-conditioning and preservation technology in processing and storage of cold fresh chicken[D]. Yangzhou: Yangzhou University, 2017.
[17]	曹雪慧, 刘丽萍. 模糊综合评判在鸡肉感官评价中的应用[J]. 食品科学,2012,33(8):241−243. [Cao X H, Liu L P. Application of fuzzy comprehensive evaluation in the sensory evaluation of chicken[J]. Food Science,2012,33(8):241−243.
[18]	刘永吉, 冯小燕, 钟瑞敏. 真空预冷结合气调包装对冷鲜鸡肉冷藏品质的影响[J]. 湖北农业科学,2018,57(21):105−108, 133. [Liu Y J, Feng X Y, Zhong R M. Effect of vacuum precooling combined with air-conditioned packaging on cold storage quality of cold fresh chicken[J]. Hubei Agricultural Science,2018,57(21):105−108, 133.
[19]	巨晓军, 单艳菊, 刘一帆, 等. 基于GC-IMS技术分析不同生长速度肉鸡肌肉中挥发性有机物的差异[J]. 食品与发酵工业,2021(3):170-175. Ju X J, Shan Y J, Liu Y F, et al. Based on the GC-IMS analysis of the differences of volatile organic compounds in broilers muscle at different growth rates[J]. Food and Fermentation Industry,2021(3):170-175.
[20]	Jakobsen M, Bertelsen G. The use of CO₂ in packaging of fresh red meats and its effect on chemical quality chances in the meat: A review[J]. Journal of Muscle Foods,2002,13(2):143−168. doi: 10.1111/j.1745-4573.2002.tb00326.x
[21]	全国食品工业标准化技术委员会, 卫生部卫生标准技术委员会, 食品卫生标准专业委员会. GB 16869-2005信息与文献鲜、冻禽产品 [S]. 北京: 中国标准出版社, 2005. National Food Industry Standardization Technical Committee, Ministry of Health Sanitary Standards Technical Committee, Food Hygiene Standards Professional Committee.GB 16869−2005 Fresh and frozen poultry products [S]. Beijing: China Standard Press, 2005.
[22]	Meredith H. Effect of different modified atmospheric packaging(MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets[J]. Food Microbiology,2014,44:196−203. doi: 10.1016/j.fm.2014.06.005
[23]	Kolsarici N, Candogan K. The effects of potassium sorbate and lactic acid on the shelf-life of vacuum-packed chicken meats[J]. Poultry Science,1995,74(11):1884−1893. doi: 10.3382/ps.0741884
[24]	Hernandez-MacedoM L, Contreras-CastilloC J, TsaiS M, et al. Gases and volatile compounds associated with micro-organisms in blown pack spoilage of B razilian vacuum-packed beef[J]. Letters in Applied Microbiology,2012,55(6):467−475. doi: 10.1111/lam.12004
[25]	Nychas G-J E, Tassou C C. Spoilage processes and proteolysis in chicken as detected by HPLC[J]. Journal of the Science of Food and Agriculture,1997,74(2):199−208. doi: 10.1002/(SICI)1097-0010(199706)74:2<199::AID-JSFA790>3.0.CO;2-4
[26]	杨啸吟, 张一敏, 梁荣蓉, 等. 包装冷却肉中微生物腐败及其挥发性气味的研究进展[J]. 食品科学,2021,42(1):285−293. [Yang X Y, Zhang Y M, Liang R R, et al. Advances in microbial corruption and volatile odors in packaging cooling meat[J]. Food Science,2021,42(1):285−293. doi: 10.7506/spkx1002-6630-20200207-046
[27]	梁慧. 冷鲜三黄鸡胸肉冷藏过程中品质变化及调控研究[D]. 广州: 仲恺农业工程学院, 2016. Liang H. A study on the quality change and regulation of cold-fresh yellow rooster during cold storage[D]. Guangzhou: Zhong Kai Institute of Agricultural Engineering, 2016.
[28]	张新笑, 章彬, 卞欢, 等. 不同二氧化碳比例气调对冷鲜鸡肉中荧光假单胞菌的抑制作用[J]. 食品科学,2018,39(13):266−271. [Zhang X X, Zhang B, Bian H, et al. Effects of different carbon dioxide ratios on inhibition of Pseudomonas fluorescens in cold fresh chicken[J]. Food Science,2018,39(13):266−271. doi: 10.7506/spkx1002-6630-201813040
[29]	王勋. 鸡肉腐败变质及其生物保鲜剂的研究[D]. 湛江: 广东海洋大学, 2012. Wang Xun. A study on spoilage and biological preservative of chicken meat[D]. Zhanjiang: Guangdong Ocean University, 2012.
[30]	茹志莹, 陈芷雯, 吴少福,等. 冰温气调保鲜对鸡肉保鲜的影响[J]. 江西农业大学学报,2020,42(6):1213−1221. [Ru Z Y, Chen Z W, Wu S F, et al. Effect of ice temperature and air conditioning on chicken meat preservation[J]. Acta Agriculturae Universitis Jiangxiensis,2020,42(6):1213−1221.

[1]	FENG Lifeng, HUANG Qian, YE Mengwei, HUANG Yonghui, HUANG Yan, LIN Haoxue, LIANG Min, XU Hui. Determination of 30 Kinds of Antiparasitic Drugs in Animal-derived Foods by QuEChERS-UPLC-MS/MS[J]. Science and Technology of Food Industry, 2024, 45(6): 280-288. DOI: 10.13386/j.issn1002-0306.2023050175
[2]	WU Yanlei, SU Min, ZHOU Chunjie, TIAN Yuan, WANG Min. Simultaneous Determination of 76 Veterinary Drugs and Their Metabolites in Pork by QuEChERS-Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry[J]. Science and Technology of Food Industry, 2023, 44(20): 311-321. DOI: 10.13386/j.issn1002-0306.2022110330
[3]	YU Ling, SONG Lihua. Rapid Determination of Five Alkaloids in Catering Crayfish by QuEChERS-UPLC-MS/MS[J]. Science and Technology of Food Industry, 2023, 44(2): 324-331. DOI: 10.13386/j.issn1002-0306.2022030219
[4]	XU Xing, ZHANG Yan, SHU Ping, YANG Weihua. Determination of 20 Kinds of Cephalosporins Residues in Animal Derived Food by QuEChERS-LC-MS/MS with Isotope Internal Standards Method[J]. Science and Technology of Food Industry, 2022, 43(24): 320-330. DOI: 10.13386/j.issn1002-0306.2022030194
[5]	WANG Jing, ZHANG Haichao, JIA Haitao, AI Lianfeng. Determination of 14 Anabolic Androgenic Steroids in Animal Derived Foods by QuEChERS-High Performance Liquid Chromatography-Tandem Mass Spectrometry[J]. Science and Technology of Food Industry, 2022, 43(20): 291-299. DOI: 10.13386/j.issn1002-0306.2021120163
[6]	TAN Gaohao, WANG Chengye, ZHENG Jinming, YIN Qingchun, XU Bin, WU Jiren. Simultaneous Determination of 37 Veterinary Drugs in Animal-Derived Foods by Ultra-high Performance Liquid Chromatography-tandem Mass Spectrometry（UPLC-MS/MS）[J]. Science and Technology of Food Industry, 2021, 42(17): 225-234. DOI: 10.13386/j.issn1002-0306.202009030
[7]	ZHOU Jia, SU A-long, ZHU Shu-qiang, WANG Li-jun, YU Jie. Determination of Insecticide of Phenylpyrazole Derivatives in Poultry Derived Foods by QuEChERS Method Combined with Liquid Chromatography-Mass Spectrometry[J]. Science and Technology of Food Industry, 2019, 40(16): 206-211,217. DOI: 10.13386/j.issn1002-0306.2019.16.035
[8]	YANG Lu-ping, SHAO Li-jun, WANG Guo-ling, WANG Xi-ning, REN Xiao-fei, LIU Yong-jun. Determination of Thirteen Pesticides in Edible Mushrooms by QuEChERS with UPLC MS/MS[J]. Science and Technology of Food Industry, 2019, 40(14): 247-253. DOI: 10.13386/j.issn1002-0306.2019.14.040
[9]	GAO Hai-rong. Determination of Nitromidazoles in Fish by QuEChERS Extraction with ZrO₂Coupled to High Performance Liquid Chromatography-tandem Mass Spectrometry[J]. Science and Technology of Food Industry, 2019, 40(4): 266-270. DOI: 10.13386/j.issn1002-0306.2019.04.044
[10]	WANG Ke-yu, YANG Hong-xu, WANG Chao-ying, RUAN Hua-ping, CHEN Dong-po, ZHOU Peng. Application of Baking,Boiling,Microwaving Heating Techniques in Animal-derived Food Processing[J]. Science and Technology of Food Industry, 2018, 39(13): 325-330. DOI: 10.13386/j.issn1002-0306.2018.13.060

Supplements (0)

Cited By

Cited by

Periodical cited type(18)

1.	温雅君，王全红，杨红菊，孙志伟，刘希艳，高利文，肖志勇. 胶体金免疫层析法快速检测韭菜中腐霉利的质量分析与评价. 农药科学与管理. 2025(01): 29-33 .
2.	杨静，方芳，沈媛，孙娟，吴仑，陈翔，贾晨，李英. 水产品中地西泮快速检测产品技术评价. 食品安全质量检测学报. 2025(07): 102-108 .
3.	姚南南，刘芳，高会群，张学龙，杜斌，张郢，杨梅，蒲小容. 基于荧光微球的多菌灵残留快速检测试纸条的研制. 食品科技. 2024(01): 344-350 .
4.	陈喆，高文分，刘屹. 快速显色法筛查祛斑美白类化妆品中糖皮质激素. 化学分析计量. 2024(07): 7-11+22 .
5.	薛芳，张照红，殷慧龄. 胶体金免疫层析法在农残快速检测中的研究与探讨. 新疆农业科技. 2024(06): 39-41 .
6.	骆丽清，伍浚铧，胡茗淇，黎喜萍. 氟虫腈和水胺硫磷胶体金试剂盒性能考察与分析. 食品安全导刊. 2024(35): 72-75 .
7.	杨睿，蔡琳，卢灿鑫，李乐诗，张洁吟，刘晓晗，王韦达. 致病菌测试片质量评价方法研究. 食品安全质量检测学报. 2024(23): 41-51 .
8.	陈振东. 食品安全快速检测技术在食品安全监督中的运用浅析. 食品安全导刊. 2023(03): 121-123 .
9.	王元清，周巧，李莎，韩静，王惠，李建龙，何利，陈姝娟，刘爱平，李琴，胡凯弟，刘书亮. 市售原粮农药残留快速检测产品的质量评价与分析. 中国粮油学报. 2023(04): 122-128 .
10.	刘海虹，刘耀慧，雷毅. 基于真实食品的兽药残留快检结果准确性验证及应用探索. 食品安全导刊. 2023(33): 63-67 .
11.	罗俊霞，张刚，申战宾，杨华，叶茂，段鹿梅，李艳珍，赵建波，桑丽雅，马蕾，张威. 胶体金免疫层析技术应用于农药残留检测的研究进展. 农产品质量与安全. 2022(01): 41-49 .
12.	倪诗瑶，刘欠欠. 草莓农药残留快速检测方法对比分析. 上海农业科技. 2022(01): 30-32 .
13.	顾晔，张爽，王成军，李悦，杨雨柔. 基于免疫原理的7种磺胺类兽药残留快速检测试剂结果准确性评估. 食品安全质量检测学报. 2022(03): 992-1000 .
14.	陈振东. 食品安全检测技术在保障食品质量安全中的作用. 食品安全导刊. 2022(35): 166-168 .
15.	叶秋雄，毛新武，梁俊发，张彬彬，林嘉健，彭程，易云婷. 农贸市场食用农产品快速检测工作监督评价与效果分析. 食品安全质量检测学报. 2021(19): 7826-7830 .
16.	泮秋立，胡明燕，沈祥震，孙嵛林，李峥，王骏. 食用农产品批发市场自建快检室运行中存在的问题及建议. 食品安全导刊. 2021(29): 7-10 .
17.	占绣萍，刘彬，黄兰淇，陈秀，马琳，陈建波，赵莉. 应用胶体金法检测叶类蔬菜中吡虫啉、多菌灵、啶虫脒、噻虫嗪的残留量分析. 农药科学与管理. 2021(10): 24-31 .
18.	岳绪辉，杜斌，林栋，令狐克勇，杨梅，付秋平，李丙凤，杨曦. 草甘膦胶体金免疫层析试纸条的研制. 食品科技. 2021(12): 301-307 .