Abstract: To investigate the effects of different modified atmosphere packaging (MAP) conditions on the quality of microwaved spicy diced chicken (MSDC) during cold storage, MSDC was packaged with different gas proportions: A: 100% N2, B: 10% O2 + 90% N2, C: 20% O2 + 80% N2, D: 20% O2 + 40% N2 + 40% CO2; E: 20% O2 + 80% CO2. All samples were stored at 4 ℃ for 30 days. Changes in peroxide value (POV), thiobarbituric acid (TBA) value, total microbial count (TMC), pH, sulphur content, and the contents of major volatile compounds were determined during the storage period. The results showed that POV, TBA value and TMC increased significantly and sulphur content decreased markedly during storage. High O2 levels negatively affected fat oxidation and the growth of microorganisms. Carbon dioxide could inhibit the growth of microorganisms and decrease fat, protein oxidation. In addition, different MAP conditions and different storage durations had significant impacts on the types and contents of major volatile compounds.

Key words: microwaved spicy diced chicken, modified atmosphere packaging, cold storage, shelf-life