The purpose of this study was to screen out the appropriate concentration of grape seed extract solution and study the effects of grape seed extract combined with modified atmosphere packaging on the physical and chemical properties of roasted chicken during storage at 4°C. Samples were stored in 3 different packages: A (air packaging), M (modified atmosphere packaging, CO2/N2 = 40%/60%), and P (0.5% grape seed extract solution treatment combined with modified atmosphere packaging, CO2/N2 = 40%/60%). Microbiological analysis, pH, headspace composition, color, and lipid oxidation of roasted chicken were measured. The results showed that 0.5% is the suitable concentration of grape seed extract preservative for the storage of modified atmosphere packaged roast chicken. Compared with normal packaging (A) and single modified atmosphere packaging (M), 0.5% grape seed extract solution combined with modified atmosphere packaging (P) could effectively reduce the growth rate of total aerobic bacteria, Pseudomonas spp., mold, and yeast in roast chicken during low-temperature storage, reduce the lipid oxidation rate in roast chicken, and maintain the color stability of the product. This result could help the roast poultry processing industry to find more efficient ways to store and sell products.

中文翻译：

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葡萄籽提取物结合气调包装对烤鸡品质的影响。

这项研究的目的是筛选出适当浓度的葡萄籽提取物溶液，并研究葡萄籽提取物与气调包装相结合对4°C储存期间烤鸡的理化性质的影响。将样品存储在3种不同的包装中：A（空气包装），M（气调包装，CO2 / N2 = 40％/ 60％）和P（0.5％葡萄籽提取物溶液处理与气调包装，CO2 / N2组合） = 40％/ 60％）。测量了烤鸡的微生物学分析，pH，顶空成分，颜色和脂质氧化。结果表明，0.5％的葡萄籽提取物防腐剂的合适浓度是用于储存气调包装的烤鸡的。与普通包装（A）和单一气调包装（M）相比，为0。5％葡萄籽提取物溶液与气调包装（P）结合可有效降低烤鸡低温贮藏过程中总需氧细菌，假单胞菌，霉菌和酵母菌的生长速率，降低烤鸡的脂质氧化率，并保持产品的色彩稳定性。这一结果可以帮助烤禽加工行业找到更有效的方式来存储和销售产品。