Abstract：The fresh-keeping effect of adding different concentrations (0.1, 0.2, 0.3 g/kg and 0.4 g/kg, calculated on the basis
of the weight of chicken breast) of Nisin to the curing solution in combination with tray packaging technology on Sichuan-style
chicken skewers was studied. Total viable count, aw, pH value, CIE L*a*b* and purge loss of chicken skewers were regularly
determined during storage under the condition of (4.0 ± 0.5) ℃. The results showed that adding Nisin to the curing solution
could significantly inhibit the aerobic plate count of chicken skewers (P＜0.05), and significantly extend the shelf life. TVC could
be reduced by 3.32 lg(CFU/g) when compared with the control group on the 8th day; CIE L*a*b* values were increased during
the late storage stage (P＜0.05), and the increase of pH value was significantly delayed after 8 days (P＜0.05). However, no
significant effect on aw was observed. The optimal addition of Nisin for chicken preservation was 0.3 g/kg. In conclusion, adding
Nisin to the curing solution is an effective method to preserve Sichuan-style chicken skewers and other freshly prepared chicken
products, and it can be widely applied in prepared meat products.
2011, Vol. 25 
