Effect of Compound Natural Preservative on Chilled Chicken

doi:10.7506/spkx1002-6630-201106065

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 283-287.doi: 10.7506/spkx1002-6630-201106065

• Packaging & Storage • Previous Articles Next Articles

Effect of Compound Natural Preservative on Chilled Chicken

ZHANG Wei1，WANG Ai-min2，XIONG Guo-yuan1,*，WU Juan1

1. Institute of Animal Science and Veterinary, Anhui Academy of Agricultural Sciences, Hefei 230031, China；
2. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China

Received:2010-06-12 Revised:2011-01-25 Online:2011-03-25 Published:2011-03-03
Contact: XIONG Guo-yuan E-mail:guoyuanx979@sina.com

Abstract

Abstract: Chilled chicken was subjected to immersion treatment with a compound natural preservative composed of Nisin, tea polyphenols, spice extract and vitamin C and then chill storage at 4 ℃. On the basis of total microorganism counts and TBARS in treated chicken, the optimal compound preservative formula was determined by orthogonal array design to consist of 0.025% Nisin, 0.05% tea polyphenols, 2.0% spice extract and 0.02% vitamin C. The total viable count, sensory score, TVB-N and TBARS of preservative-treated chicken were 4.21 lg(CFU/g), 9, 7.57 mg/100 g and 0.229 mg/mL on the 7th day of storage; and 6.07, 5.8, 30.54 mg/100 g and 0.693 mg/mL on the 22nd days of storage, respectively. Every index on the 21st day of storage was in the ranges allowed by national standards. Therefore, the shelf life time of chicken treated by optimal compound natural preservative is 21 days.

Key words: chilled chicken, spice extract, compound natural preservative, nisin, orthogonal array design

CLC Number:

ZHANG Wei1，WANG Ai-min2，XIONG Guo-yuan1,*，WU Juan1. Effect of Compound Natural Preservative on Chilled Chicken[J]. FOOD SCIENCE, 2011, 32(6 ): 283-287 https://doi.org/10.7506/spkx1002-6630-201106065

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Effect of Compound Natural Preservative on Chilled Chicken

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