Effect of High Oxygen Modified Atmosphere Packaging on Quality of Pork from Wei Pig Breeds in Anhui Stored at Chilling Temperature

ZHANG Fusheng; HUANG Jingjing; YAN Yan; ZHOU Yingqin; YIN Junfeng; XIE Ningning

doi:10.13386/j.issn1002-0306.2020090255

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 198-203. > DOI: 10.13386/j.issn1002-0306.2020090255

ZHANG Fusheng, HUANG Jingjing, YAN Yan, et al. Effect of High Oxygen Modified Atmosphere Packaging on Quality of Pork from Wei Pig Breeds in Anhui Stored at Chilling Temperature[J]. Science and Technology of Food Industry, 2021, 42(11): 198−203. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090255.

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Effect of High Oxygen Modified Atmosphere Packaging on Quality of Pork from Wei Pig Breeds in Anhui Stored at Chilling Temperature

Institute of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China

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Received Date: September 23, 2020
Available Online: April 07, 2021

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Abstract

In order to explore the effect of high oxygen modified atmosphere on quality of Anhui native breed pork stored at chilling temperature, Wei pig was selected for this study. Longissimus dorsi muscles from Wei pig were packaged in both high oxygen concentration (72%O₂+28%CO₂, 82%O₂+18%CO₂) and control atmosphere (80%N₂+20%O₂), then stored at 4 ℃ for 9 days. Physicochemical properties (drip loss, pH, meat color) and safety properties (acid value, peroxide value, thiobarbituric acid reactive substances (TBARs) value, total volatile basic nitrogen content (TVB-N), total colony count) were monitored. Results showed that high oxygen modified packaging significantly reduced drip loss of meat sample (P<0.05), and delayed the increase of pH value caused by spoilage during later storage period (P<0.05). In addition, L^* and b^* values of high oxygen groups were higher than control group, and a^* values decreased relatively slowly. Thus, high oxygen packaging helped to maintain the meat color. Moreover, the acid value of high oxygen groups was significantly lower (P<0.05), while the peroxide value was obviously higher. TBARs value of the high oxygen groups continued to increase during storage, and was higher than control group (P<0.05), while the total colony count and TVB-N content were relatively lower. Combined with the total number of colonies and other indicators, the shelf life of the high oxygen modified packaging group was 4 days longer than that of the control group, and the quality loss was less.
- native breed pigs,
- high oxygen modified atmosphere,
- color,
- shelf life,
- nutritional compositions

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