Effects of Different Preservative Treatments on Chicken Breast Qualities with High-Temperature Retort Bag Packaging
YAN Wenjie1, LI Xingmin2,*
1.College of Applied Arts and Sciences, Beijing Union University, Beijing 100191, China;
2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Abstract：Consumer demand for chilled chicken is increasing rapidly, but the short shelf life has restricted its prospect. Sensory, physicochemical and microbiological changes of chilled chicken breast at 0 − 4 ℃ were detected after the samples were immersed for 1 min in different preservatives and packaged with high-temperature retort bags. The results showed that significant changes in sensory quality, drip loss, water activity (aw), total volatile basic nitrogen (TVB-N) value, globulin precipitation and total bacterial count were caused by preservative immersion as compared to controls. There were significant differences in quality attributes among different treatment groups. Dipping in 3% (V/V) lactic acid combined with high-temperature vacuum retort bag packaging was the most effective in maintaining the quality of chilled chicken; after 9 days of storage, sensory parameters remained at quality grade 2, drip loss was 5.58%, aw was 0.987, TVB-N value was 11.9 mg/100 g, the minimum globulin precipitation was observed, and total bacterial count was less than 106 CFU/g.
闫文杰，李兴民. 保鲜剂浸泡处理对高温蒸煮袋包装鸡胸肉品质的影响[J]. 肉类研究, 2015, 29(10): 33-36.
YAN Wenjie, LI Xingmin. Effects of Different Preservative Treatments on Chicken Breast Qualities with High-Temperature Retort Bag Packaging. Meat Research, 2015, 29(10): 33-36.
