Effects of High Pressure Processing on Microorganisms and Quality of Chicken Feet with Pickled Peppers

doi:10.7506/spkx1002-6630-201503009

Abstract

Abstract:

The effects of high pressure processing (HPP) and thermal processing on microorganisms, physical and chemical
indicators, and texture in chicken feet with pickled peppers were analyzed immediately after the treatment and during a
15-day storage period at 4 and 25 ℃, respectively. The results showed that by thermal processing and HPP (400 MPa for
5 min), the microorganisms of chicken feet with pickled peppers decreased from 21 000 CFU/g to 12 CFU/g and 23 CFU/g,
respectively. After stored for 15 days at 4 ℃ and 25 ℃, the total plate counts in HPP-treated samples increased to
425 CFU/g and 6 600 CFU/g, respectively, which accord with GB 2726—2005. Hardness, springiness, and fracturability
index of HPP-treated samples were significantly higher than those of thermally-processed samples. The content of nitrite
in HPP-treated samples was still lower than the highest limit value of GB 2726—2005. Therefore, HPP is suitable for
processing chicken feet with pickled peppers.

Key words: high pressure processing, chicken feet with pickled peppers, microorganism, quality, storage

CLC Number:

S873

ZHANG Yin, ZHAO Liang, WANG Yongtao, LIAO Xiaojun. Effects of High Pressure Processing on Microorganisms and Quality of Chicken Feet with Pickled Peppers[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503009.

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Effects of High Pressure Processing on Microorganisms and Quality of Chicken Feet with Pickled Peppers

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