食品与发酵工业2026，Vol.52Issue(9)：247-255,中插12,10.DOI:10.13995/j.cnki.11-1802/ts.045749
不同储藏温度对气调包装酱卤鸭翅品质及风味劣变的影响
Effect of different storage temperatures on quality deterioration and flavor changes of braised duck wings with modified atmosphere packaging
摘要
Abstract
To elucidate the effects of different storage temperatures on the quality and flavor deterioration of modified atmosphere-packaged spiced duck wings,this study systematically investigated the quality variations and flavor evolution of modified atmosphere pack-aging-treated braised duck wings(packaged in 65%N2+35%CO2)during 15 days of storage at 4℃(simulating cold-chain storage)and 25℃(simulating ambient distribution).The preservation effect was assessed by measuring physicochemical indicators including moisture content,pH,color difference,total volatile basic nitrogen(TVB-N),and thiobarbituric acid reactive substances(TBARS).Fla-vor changes were analyzed using an electronic nose,gas chromatography-ion mobility spectrometry,and free amino acid composition.The results indicated that storage at 4℃significantly maintained product quality stability,with minor fluctuations in moisture,pH,and color.The TVB-N value remained below the limit of 15 mg/100 g,and TBARS values stayed under 0.9 mg MDA/kg.Moreover,the volatile fla-vor profile closely resembled that of fresh samples,and the free amino acid composition remained stable.In contrast,in the 25℃storage group,TVB-N exceeded the safety limit after 9 days,TBARS increased markedly,and obvious color deterioration occurred.Electronic nose and gas chromatography-ion mobility spectrometry analyses revealed substantial accumulation of spoilage-related compounds such as sulfides,aldehydes,and ketones,along with a notable decrease in umami amino acids.In conclusion,modified atmosphere packaging combined with storage at 4℃effectively synergized to inhibit microbial growth and lipid oxidation,thereby delaying quality and flavor de-terioration.However,its preservation effect was significantly reduced at 25℃,with signs of quality decline appearing after 9 days.This study provides a theoretical basis for the storage methods and underlying change mechanisms of braised duck products.关键词
酱卤鸭翅/气调包装/储藏温度/品质变化/风味劣变Key words
braised duck wings/modified atmosphere packaging/storage temperature/quality change/flavor deterioration引用本文复制引用
郭德斌,刘成梅,李军,王辉,邓莉萍..不同储藏温度对气调包装酱卤鸭翅品质及风味劣变的影响[J].食品与发酵工业,2026,52(9):247-255,中插12,10.基金项目
江西省重大科技研发专项"揭榜挂帅"项目(20213AAF02024) （20213AAF02024）
