Molecular structural changes of Korat chicken meat as affected by packaging conditions during cold storage: Correlation to textural traits and sensory acceptance

作者：Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul, Cynthia Andriani, Kanjana Thumanu, Passakorn Kingwascharapong, Samart Sai‐Ut, Jaksuma Pongsetkul · 发表于：Poultry Science · 年份：2025 · DOI：10.1016/j.psj.2025.106315 · 被引用次数：1 · 研究领域：Meat and Animal Product Quality、Nanocomposite Films for Food Packaging、Animal Nutrition and Physiology

This study investigated microstructural and molecular changes in Korat chicken ( KC ) meat, a Thai hybrid known for its unique meat characteristics, under air packaging ( AP ), vacuum packaging ( VP ), and modified atmosphere packaging ( MAP : 30% CO₂/70% N₂) and their effects on texture and acceptability during 12 days of cold storage. Changes in water- and salt-soluble proteins, insoluble collagen, as well as carbonyl and free thiol contents indicated that MAP and VP effectively slowed protein denaturation and mitigated oxidation during storage better thab AP (P < 0.05). Scanning electron microscopy ( SEM ) analysis confirmed less myofibrillar shrinkage and collagen degradation in VP and MAP. Both packaging methods also preserved better texture profiles, including shear force, hardness, and water-holding capacity ( WHC ), and changes in secondary protein structure, resulting in higher tenderness and juiciness scores throughout storage (P < 0.05). Principal component analysis (PCA) showed that α-helix were associated with Day 0 samples, whereas β-sheet and antiparallel β-sheet were associated with AP and VP/MAP samples, respectively, on Day 12. This suggested that O 2 absence promoted the conversion of α -helix to antiparallel β -sheets, enhancing water retention and meat firmness, particularly during extended storage. Notably, on Day 12, MAP preserved WHC (70.16%) and tenderness score (6.62) better than VP (WHC: 68.02%; tenderness score: 5.91) (P < 0.05). This could be plau...