关键词: 鸡肉, 货架期, 壳聚糖, 气调包装

Abstract:

On the refrigeration (5℃) conditions， modified atmosphere packaging (25% CO2, 50% O2, 25% N2) and chitosan coating (chitosan concentration was 1%) were combined to deal with chicken samples. The results showed that the storage period for sensory evaluation was 13d and for hydrogen sulfide detection and microbial colonies, were 11d and 11d, respectively. Within this period, pH value was the best and the rate of lipid oxidation was the slowest. Therefore, the period of preservation can be extended to 11d in hurdle technology.

Key words: chicken meat, shelf life, chitosan, modified atmosphere packaging