Abstract：Freshly prepared salt baked chicken wing middle joints were subjected to preservative film wrapping and then storage
at 4 ℃, vacuum packaging and then storage at 4 or 37 ℃, vacuum packaging, low temperature sterilization and then storage at
4 ℃, or vacuum packaging, semi-high temperature and high pressure sterilization (for 20 min at 115 ℃ and 0.175 MPa) and then
storage at 37 ℃ to investigate the storage characteristics of salt baked chicken wing middle joints. The results indicated that under
the same conditions, vacuum packaging, low sterilization and low temperature storage retarded significantly the spoilage of salt
baked chicken wing middle joints, and prolonged the shelf life. Semi-high temperature and high pressure sterilization had an
obvious impact on the texture of salt baked chicken wing middle joints. In conclusion, vacuum packaging, low temperature
sterilization (for 20 min at 85 ℃) and storage at 4 ℃ is better for preserving salt baked chicken wing middle joints.
2012, Vol. 26 
