Research on the Three Categories of Oxygen-Barrier Packaging Materials for the Effect of Chilled Chicken Preservation

Determining the oxygen barrier packaging material is crucial for maintaining the quality and freshness of chilled chicken during low-temperature storage. Chilled chicken was packaged in three materials with different oxygen permeability: medium-oxygen-barrier packaging (MORP, 23.95 cm3/(m2·24 h·0.1 MPa)), low-oxygen-barrier packaging (LORP, 1631.44 cm3/(m2·24 h·0.1 MPa)), and polyethylene packaging (OPP, 10,600.00 cm3/(m2·24 h·0.1 MPa)). The packaged samples were then stored at 4 °C for 9 d. Compared to the OPP group, where Pseudomonas, Acinetobacter, and Lactobacillus dominated, MORP and LORP significantly inhibited Pseudomonas growth, resulting in slower microbial population growth during storage. Owing to the distinct composition of dominant spoilage bacteria, the LORP group demonstrated significantly lower levels of sulfide and nitrogen oxides during storage compared to other groups. Within the first 7 days, the LORP group exhibited markedly lower TVB-N levels in comparison to both the MORP and OPP groups. During the late storage stage, the muscle fiber structure in both the MORP and LORP groups remained relatively intact. In summary, packaging materials with low to medium barrier properties are more effective in maintaining chicken freshness and extending its shelf life to up to 9 days. This method potentially provides an effective foundation for maintaining the quality of poultry meat.