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| Effects of Ultra-High Pressure Treatment on Quality and Shelf-life of Braised Chicken Drumsticks |
| JIA Fei1, MIAO Wang1, YAN Wenjie2, LIU Yi1, DAI Ruitong1, LI Xingmin1,* |
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
2. College of Applied Arts and Science, Beijing Union University, Beijing 100191, China |
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Abstract To investigate the effects of ultra-high pressure (UHP) on quality and shelf-life of braised chicken
drumsticks, conditions for the UHP group of 200 MPa, 400 MPa, 600 MPa for 10 min and 15 min were used,
while 80℃/30 min for the thermal sterilization. The results showed: UHP group had higher water loss than control
group. As the pressure rises, luminance value of samples in UHP group firstly declined then showed a slight rise.
Except for 200 MPa /10 min treatment group, there was no significant difference between thermal sterilization
group and UHP group in luminance value. Samples showed higher viscosity value and shear force after thermal
sterilization compared to UHP treatment, while had a decrease in hardness after either thermal sterilization or UHP
treatment. Compared to thermal sterilization group, samples of UHP group had higher content of alkanes and
alcohols but lower content of ketones. UHP treatment could inhibit the growth of spoilage organisms in the
samples and extend the shelf-life of braised chicken drumsticks by 30 days. Thermal sterilization had the same
effect as 600 MPa treatment group.
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