不同二氧化碳浓度气调包装对生鲜鸡翅贮藏过程中挥发性有机物的影响

为探究不同二氧化碳和氮气比例对生鲜鸡翅贮藏过程挥发性有机物的影响，本研究设置对照组和气调包装组（20%CO₂+80%N₂、30%CO₂+70%N₂、40%CO₂+60%N₂、100%N₂），运用GC-IMS研究其在低温贮藏过程中挥发性有机物的变化，同时监测其感官品质、菌落总数、pH及色泽的变化规律。结果表明:对照组的菌落总数在第6 d超出国家限量标准，同时出现明显的不良气味，而20%～40%CO₂气调包装组中尚未产生腐败气味。随着包装内二氧化碳浓度的增加，气调包装对微生物的抑制作用增强。GC-IMS分析发现，对照组腐败样品中己醛、吲哚含量高于未腐败样品。贮藏6 d，对照组中己醛、2-甲基丙酸、吲哚、2-癸酮、丁酸等挥发性有机物的相对含量显著高于其他处理组（P<0.05），且这些物质的相对浓度随着包装内二氧化碳浓度的增加而减少，因此，较高浓度的CO₂可有效抑制鸡翅腐败气味的产生，己醛、2-甲基丙酸、吲哚等有机物可能是生鲜鸡翅中腐败气味形成的主要原因。本研究可为生鲜鸡翅的保鲜技术发展和应用提供理论参考。

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

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.