Storage Characteristics of Roast Chicken in Different Packaging and Storage Conditions

doi:10.7506/spkx1002-6630-200918086

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 367-370.doi: 10.7506/spkx1002-6630-200918086

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Storage Characteristics of Roast Chicken in Different Packaging and Storage Conditions

WU Suo-lian，KANG Huai-bin*，LI Ying，WANG Deng-feng，MENG Fei，HU Zhan-lei，CHEN Li-zhi

College of Food and Biotechnology, Henan University of Science and Technology, Luoyang 471003, China

Received:2009-06-11 Online:2009-09-15 Published:2010-12-29
Contact: KANG Huai-bin E-mail:khbin001@163.com

Abstract

Abstract:

The effects of different packaging and storage conditions on storage characteristics of roast chicken were investigated. The results showed that low-temperature storage and vacuum packaging could effectively inhibit the growth and propagation of microorganism, reduce the AV value, POV value and TVB-N value, delay the changes of sensory quality, and decrease the degree of rancidity and oxidation during storage.

Key words: roast chicken, vacuum packaging, storage temperature, quality change

CLC Number:

TS251.67

WU Suo-lian，KANG Huai-bin*，LI Ying，WANG Deng-feng，MENG Fei，HU Zhan-lei，CHEN Li-zhi. Storage Characteristics of Roast Chicken in Different Packaging and Storage Conditions[J]. FOOD SCIENCE, 2009, 30(18 ): 367-370 https://doi.org/10.7506/spkx1002-6630-200918086

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Storage Characteristics of Roast Chicken in Different Packaging and Storage Conditions

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