为研究包装材料阻隔性对扒鸡贮藏期间品质的影响，采用三种不同阻隔性包装材料对德州扒鸡进行真空包装，并对扒鸡色差、TBA值、挥发性成分等理化指标进行检测分析，同时进行感官评定。结果表明：普通材料包装组扒鸡在贮藏过程中L*值、a*值快速下降，在第5 d即出现明显褐变（L*值由50.02降为46.34，a*值由16.33降为13.17），而两种高阻隔包装扒鸡贮藏过程中的L*值、a*值与初始值（L*值：50.02；a*值：16.33）均无显著差异（P>0.05）；两高阻隔包装组保存20 d后，TBA值分别为0.60 mg/kg和0.65 mg/kg，显著低于普通包装组（0.76 mg/kg）（P<0.05）；电子鼻和GC-MS分析结果表明高阻隔包装组保留了更多的含硫挥发性成分和香辛料挥发性成分；随着贮藏时间的延长，普通包装组出现哈喇味，而高阻隔包装组未出现。结论：高阻隔真空包装可有效保持扒鸡原有色泽，延缓脂肪氧化，并可较好地保持扒鸡的原有风味。

Dezhou Braised Chicken was vacuum packed using three different barrier packaging materials. In order to study the effect of barrier property of packaging material during storage, physical and chemical indicators of braised chicken, such as surface color changes, thiobarbituric acid (TBA) content, and volatile compounds were measured, and sensory evaluations were conducted. The results indicated that the L* and a* values of the braised chicken packed with common packaging material decreased rapidly, and significant browning occurred on Day 5 (L* value decreased from 50.02 to 46.34 and a* value decreased from 16.33 to 13.17)). In contrast, the L* and a* values of the braised chicken packed using two high-barrier packaging materials did not change significantly (p > 0.05) from the initial values, upon storage (L* value: 50.02; a* value: 16.33). For the two high-barrier packaging materials, the TBA values after 20 days were 0.60 mg/kg and 0.65 mg/kg, which were significantly lower than that for the common packaging material (0.76 mg/kg; p < 0.05). The results from the electronic nose method and GC-MS analysis indicated that more volatile, sulfur-containing compounds and volatile compounds from spices were preserved with high-barrier packaging materials. With increasing storage time, rancid taste appeared with common packaging material, but not with high-barrier packaging materials. In summary, high-barrier packaging could effectively maintain the original color of braised chicken, delay lipid oxidation, and retain original flavor.

“十二五”国家科技支撑计划项目（2014BAD04B02和2014BAD04B08）；农业行业管理基本业务经费（2130112）