A Combination of Chitosan, Coating and Modified Atmosphere Packaging for Prolonging Chicken Meat Shelf Life

doi:10.7506/spkx1002-6300-200922084

Abstract

Abstract:

On the refrigeration (5℃) conditions， modified atmosphere packaging (25% CO2, 50% O2, 25% N2) and chitosan coating (chitosan concentration was 1%) were combined to deal with chicken samples. The results showed that the storage period for sensory evaluation was 13d and for hydrogen sulfide detection and microbial colonies, were 11d and 11d, respectively. Within this period, pH value was the best and the rate of lipid oxidation was the slowest. Therefore, the period of preservation can be extended to 11d in hurdle technology.

Key words: chicken meat, shelf life, chitosan, modified atmosphere packaging

CLC Number:

TS205.9
TS251.55

ZHAO Xi-rong，ZHAO Li，WANG Chen-yao. A Combination of Chitosan, Coating and Modified Atmosphere Packaging for Prolonging Chicken Meat Shelf Life[J]. FOOD SCIENCE, 2009, 30(22 ): 354-357 https://doi.org/10.7506/spkx1002-6300-200922084

[1]	HUANG Duanying, ZHENG Jianxian. Preparation of a Double-Layered Composite Film Loaded with Cinnamic Acid@Mesoporous Silica and Its Application in Blueberry Preservation [J]. FOOD SCIENCE, 2026, 47(9): 302-311.
[2]	HAO Shanshan, WANG Zhengli, XU Huihui, JI Nana, GUO Yanyin, Abbas Aqleem. Integrated Transcriptomic and Metabolomic Analysis Reveals the Adaptive Mechanism of Penicillium digitatum under Modified Atmosphere Packaging Based on Amino Acid Metabolism [J]. FOOD SCIENCE, 2026, 47(6): 129-144.
[3]	ZHANG Zihan, ZHOU Rui, WANG Zhiying, WANG Yongtao, YANG Dong, ZHAO Liang. Effect of Modified Atmosphere Packaging Combined with Plasma-Activated Water on the Quality Changes of Fresh-Cut Cabbage during Storage [J]. FOOD SCIENCE, 2026, 47(5): 266-275.
[4]	YOU Zhiyi, TENG Hui, ZHANG Chang, LU Minxin, CHEN Lei. Effect of Chitosan-Zein-Perilla Essential Oil Composite Coating on Quality and Protein Changes in Perch Meat during Refrigerated Storage [J]. FOOD SCIENCE, 2026, 47(4): 276-284.
[5]	AN Ronghui, SUN Lijuan, JIA Lianwen, WEI Wenwen, SONG Di, MA Yanping, DENG Xiuli, YANG Xiangzheng. Effect of Modified Atmosphere Packaging Combined with Ethylene Regulation on the Fruit Quality and Softening of Packham’s Triumph Pear (Pyrus communis L.) [J]. FOOD SCIENCE, 2026, 47(3): 275-282.
[6]	GUAN Haotian, HUANG Yongchun, TANG Xiangyi, HU Xinyue, LI Zikang, WANG Chenglong. Effect of Chitosan Concentration on Nonanoic Acid-Encapsulated Chitosan-Indica Rice Starch Complex [J]. FOOD SCIENCE, 2026, 47(3): 67-78.
[7]	WANG Xiaowen, TANG Zhonghua, MA Ronghua, ZHAO Ziwei, PU Lumei, XU Weibing, LI Yongcai, LONG Haitao. Fabrication of Dialdehyde Sodium Carboxymethyl Cellulose/Arginine-Grafted Chitosan-Based Hydrogel for Grape Preservation [J]. FOOD SCIENCE, 2026, 47(10): 320-329.
[8]	WEI Lijuan, WEI Ming, WANG Xin, WU Xiaohua, CHEN Bai, YU Jiawen, FENG Yuqin. Microenvironment and Quality Preservation of Broccoli under Active Modified Atmosphere Packaging [J]. FOOD SCIENCE, 2026, 47(10): 346-353.
[9]	TANG Xiaohua, LEI Shuwen, LI Lingfei, GONG Jiashun, FU Xiaoping. Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose [J]. FOOD SCIENCE, 2026, 47(1): 185-194.
[10]	HUANG Haiyan, XUE Yong, MAO Xiangzhao, JIANG Hong, HU Yang. Effects of Different Concentrations of Chitosan Oligosaccharides on Improving the Fruit Quality and Anthocyanin Content of Blueberry: A Mechanistic Study [J]. FOOD SCIENCE, 2025, 46(9): 20-29.
[11]	LI Wenbo, ZHANG Xinqi, ZHAO Yating, TIAN Rui, WU Yingjie, FAN Yaqing, ZHANG Xuan, LI Jiaxin, ZHU Xuan. Control of Postharvest Prune Black Spot Disease by Preharvest Chitosan Oligosaccharide Spraying [J]. FOOD SCIENCE, 2025, 46(7): 283-291.
[12]	LIN Yang, SUN Simiao, XIN Wenjuan, MAO Yanqing, CHEN Rao, SHAO Ping. Preparation of Monascus Yellow Pigment Nanoparticles and Its Ameliorative Effect on Lipid Deposition in HepG2 Cells [J]. FOOD SCIENCE, 2025, 46(20): 170-179.
[13]	SUN Yanan, LI Dan, YANG Xiaoyin, MENG Xianyong, SUN Yukun, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong. Mechanistic Links between Key Lipid Oxidation Products and Color of Beef Steaks during Storage under High-Oxygen Modified Atmosphere Packaging: A Non-microbial Perspective [J]. FOOD SCIENCE, 2025, 46(18): 269-278.
[14]	WANG Xinyi, LIU Yue, SHEN Cunkuan, XU Wenhua, JIN Yijun, ZHANG Hui’en, DU Tongshen, YANG Hua. Effect of Modified Atmosphere Packaging on the Storage Quality and Aroma Substances of ‘Yongyou’ Rice [J]. FOOD SCIENCE, 2025, 46(18): 306-316.
[15]	SU Na, WANG Xiwang, LI Li, LI Yongcai, WANG Xiaojing, ZHANG Miao. Effect of Postharvest Treatment with Chitosan Hydrochloride on the Storage Quality and Chlorophyll Metabolism of Fresh-Cut Broccoli [J]. FOOD SCIENCE, 2025, 46(17): 263-270.

A Combination of Chitosan, Coating and Modified Atmosphere Packaging for Prolonging Chicken Meat Shelf Life

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments