The objective of this study was to investigate the effect of packaging method on physicochemical and microbiological properties of roast chicken meat. The samples were stored under normal atmosphere (A) and four different proportions of CO2 and N2 modified atmosphere packaging (MAP) conditions: N (N2, 100%), M2 (CO2/N2, 20%/80%), M3 (CO2/N2, 30%/70%), and M4 (CO2/N2, 40%/60%). Microbiological quality, pH, headspace gas composition, color, and lipid oxidation of roast chicken meat were measured. The time to reach the acceptable total viable counts (TVC, 4 log cfu/g) was 8, 16, 18, 21, and 22 days in A, N, M2, M3, and M4 samples, respectively. The thiobarbituric acid values under MAP packaging were lower than those in normal packaging. In addition, the growth rate of TVC, molds, and yeasts in roast chicken was slower with the increase of carbon dioxide content in MAP. The present findings demonstrate that packaging with CO2/N2, 40%/60% could extend the longer shelf life of roast chicken at 4°C.
The results showed that CO2/N2 modified atmosphere packaging (MAP) could effectively extend the shelf life of roast chicken products. The effects of different gas compositions in MAP on the pH, color, and fat oxidation of roasted chicken were not significant. The results of this study have guided significance for the storage and consumption of products in the roast poultry processing industry, and provide the references for the storage of other barbecue products.