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OA

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.