Study on the Synthetic Preservation Techniques of Roasted Chicken

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 556-558.

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Study on the Synthetic Preservation Techniques of Roasted Chicken

KANG Huai-Bin, Xu-Xing-Lian, Zhang-Min, Xiao-Feng

1.College of Food Biotechnology, Henan University of Science and Technology, Luoyang 471003, China;2. Key Laboratory of Meat Products Processing and Quality Control, Ministry of Education, Nanjing 210095, China

Online:2006-10-15 Published:2011-11-16

Abstract

Abstract: Study of synthetic preserving techniques were carried out in this thesis, which based on hurdle technology. The result of synthetic preservation showed that the shelf-life of roasted chicken could be extended to 2 months at 15～20℃ under optimum water bathing treatment(85～90℃, heating 30min), combined with vacuum packaging and an optimal combination preservatives (0.05%nisin, 0.05%lysozyme, 2%sodium lactate and 1%sodium diacedete).

Key words: roasted chicken, synthetic preservatives, shelf-life, multiple preservative solutions, second disinfect

KANG Huai-Bin, Xu-Xing-Lian, Zhang-Min, Xiao-Feng. Study on the Synthetic Preservation Techniques of Roasted Chicken[J]. FOOD SCIENCE, 2006, 27(10): 556-558.

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Study on the Synthetic Preservation Techniques of Roasted Chicken

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