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| 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 |
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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.
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