Study on the Preservation Effect of White Pepper and Cinnamon on Chilled Chicken
HE Ruiqi;WEI Suhong;GUO Shanguang;FU Xiaoyan;JIANG Aimin;LI Zhenjie
(1. College of Food Science, South China Agricultural University, Guangzhou 510642, China；2. Lanzhou Animal Disease Prevention and Control Center,Lanzhou,Gansu 730050, China)
Abstract：Abstract: The effect of the preservation for chilled chicken treated by different concentrations of white pepper and cinnamon solution in the environment of 0～4℃ lab was studied in the paper. The different effects of preservation were evaluated using the indicator of total number of colonies,TVB-N, pH and sense. The result showed that white pepper and cinnamon had a significant effect on the preservation of chilled chicken and 1.0% white pepper and 1.0% cinnamon had a greater effect, which can reduce the total number of colonies, control the increasing of pH value and maintain a good sense. The chilled chicken that be processed still has a good sense in 10 days, and the shelf life can be extended in 7 days.
何瑞琪；魏素红；郭善广；符小燕；蒋爱民；李振杰. 白胡椒和肉桂对冰鲜鸡的保鲜效果研究[J]. 肉类研究, 2010, 24(5): 43-46.
HE Ruiqi;WEI Suhong;GUO Shanguang;FU Xiaoyan;JIANG Aimin;LI Zhenjie. Study on the Preservation Effect of White Pepper and Cinnamon on Chilled Chicken. Meat Research, 2010, 24(5): 43-46.
2010, Vol. 24 
