Abstract: The roasted chicken were treated with two-stage sterilization of low temperature-heat (85 ℃, 30 min; 90 ℃, 30 min; 95 ℃, 30 min) and microwave (900 W, 2 min) sterilization respectively after vacuum packaged. The results indicateed that the low temperature-heat sterilization is more effective than microwave sterilization. There is an obvious inhibition of the total viable counts, TVB-N value, TBA value and lipid oxidation of the roasted chicken with low temperature-heat sterilization during storage. The shelf life is extended, but there is no obvious variation of pH value of the roast chicken treated with two-stage sterilization of low temperature-heat during storage. For comprehensive consideration to selection of the sterilization condition, two-stage sterilization of low temperature-heat (85～90 ℃, 30 min) is suitable for roasted chicken.

Key words: roasted chicken, low temperature-heat sterilization, shelf life