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| Optimization of Preservative Formulation for Cool Fresh Prepared Kung Pao Chicken |
| SONG Zhao-jun;YUAN Cheng-wei;PAN Run-shu;MA Han-jun;LIU Xi;LI Dong;MA Rui-fen |
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Abstract Nisin, sodium dehydroacetate and potassium sorbate were used together to create a preservative formulation for cool fresh prepared Kung Pao Chicken, made with chicken breast. The proportions of three components in the formulation were optimized using an orthogonal array design, and the optimization results were validated. A formulation consisting of 0.3 g/kg nisin, 0.4 g/kg sodium dehydroacetate and 0.06 g/kg potassium sorbate was found to be the most effective preservative for cool fresh prepared Kung Pao Chicken. The shelf life of cool fresh prepared Kung Pao Chicken treated with the optimized preservative and vacuum packaged exceeded 15 d at 0—4℃.
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2013, Vol. 27 
