不同复合包装材料对红油鸡片品质的影响

李杨; 段丽丽; 罗琪琪; 谷元晴; 戢得蓉; 李乐; 曾天志; 聂鑫

doi:10.19554/j.cnki.1001-3563.2025.21.017

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (21) : 157-166. DOI: 10.19554/j.cnki.1001-3563.2025.21.017

农产品保鲜与食品包装

不同复合包装材料对红油鸡片品质的影响

李杨¹, 段丽丽¹, 罗琪琪², 谷元晴³, 戢得蓉¹, 李乐¹, 曾天志⁴, 聂鑫^1*

作者信息 +

Effect of Different Composite Packaging Materials on the Quality of Red Oil Chicken Slices

LI Yang¹, DUAN Lili¹, LUO Qiqi², GU Yuanqing³, JI Derong¹, LI Le¹, ZENG Tianzhi⁴, NIE Xin^1*

Author information +

文章历史 +

摘要

目的探讨不同复合包装材料对红油鸡片贮存品质的影响,为其包装研发提供依据。方法比较铝箔（PET+Al+PE）、镀铝聚酯（VMPET+PET+PE）、聚酯（PET+PE）和尼龙（PA+PE）等4种复合袋及保鲜膜（PE）对照组在0~4 ℃、1~5 d的贮存期间对菌落总数、感官品质、理化指标、质构特性及挥发性风味成分的影响。结果聚酯组的组织状态和质构较好,但其抑菌性能较弱;镀铝组的感官品质、水分和色泽保持较优,抑菌效果较好,风味物质最丰富;铝箔组的抑菌和抗氧化（过氧化值、挥发性盐基氮增速最慢）效果最佳,综合品质最优;尼龙组的各项性能较差。结论包装材料会显著影响红油鸡片的风味,铝箔复合膜兼顾安全与品质,镀铝更适于风味导向场景。

Abstract

The work aims to investigate the effects of different composite packaging materials on the storage quality of red oil chicken slices, and to provide a basis for the development of its packaging. A comparison was made among composite bags-aluminum foil (PET+Al+PE), aluminized polyester (VMPET+PET+PE), polyester (PET+PE), and nylon (PA+PE) - along with a cling film control group (PE). Then, the changes in total bacterial count, sensory quality, physicochemical indicators, texture properties, and volatile flavor compounds during storage at 0-4 ℃ for 1-5 d were analyzed. The polyester group showed better tissue state and texture but weaker antibacterial effect. The aluminized group exhibited superior sensory quality, moisture retention, color stability, relatively good antibacterial performance, and the richest volatile flavor compounds. The aluminum foil group demonstrated the best antibacterial and antioxidant effects (slowest increase in peroxide value and total volatile basic nitrogen) and overall optimal quality. The nylon group performed poorly in all aspects. Packaging materials significantly affect the flavor profile of red oil chicken slices. Aluminum foil composite film offers a better balance between safety and quality, while aluminized material is more suitable for flavor-oriented applications.

导出引用

李杨, 段丽丽, 罗琪琪, 谷元晴, 戢得蓉, 李乐, 曾天志, 聂鑫. 不同复合包装材料对红油鸡片品质的影响[J]. 包装工程. 2025, 46(21): 157-166 https://doi.org/10.19554/j.cnki.1001-3563.2025.21.017

LI Yang, DUAN Lili, LUO Qiqi, GU Yuanqing, JI Derong, LI Le, ZENG Tianzhi, NIE Xin. Effect of Different Composite Packaging Materials on the Quality of Red Oil Chicken Slices[J]. Packaging Engineering. 2025, 46(21): 157-166 https://doi.org/10.19554/j.cnki.1001-3563.2025.21.017

中图分类号： TS206.4 TB33

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