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| Screening and Evaluation of Biopreservative Combinations for Chicken |
| LIU Lili, YANG Xiaopan, YAN Beibei, SUN Haomin, ZHANG Chenyi |
| National Experimental Teaching Demonstration Center for Food Processing and Security, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China |
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Abstract The optimization of biopreservative combinations for chicken breast meat was investigated using quadratic general rotary unitized design. Total volatile basic nitrogen (TVB-N) content was used as response variable. Quality changes of chicken meat treated with biopreservatives were monitored during refrigerated storage. The optimal combination determined was caboxy methyl cellulose (CMC) 0.81 g/100 mL, tea polyphenols 0.57 g/100 mL, ascorbic acid 0.03 g/100 mL, D-sorbitol 1.79 g/100 mL, and ginger juice 25.07%, and the TVB-N content of chicken meat treated with the optimized preservative combination was (14.18 ± 0.13) mg /100 g. Changes in total plate count, shear force, color and microstructure were measured during storage at (4.0±0.5) ℃. Untreated chicken meat was used as control. The results showed that the total number of colonies and shear force dropped significantly in the preservative treatment group compared with the control group (P < 0.05). The total number of colonies after refrigeration for 18 d still met the national standard for chilled meat, and the treatment group maintained a larger a* value, showing a significantly smaller change relative to the control group (P < 0.05). Scanning electron microscope (SEM) analysis showed that muscle fibers in the treatment group were still arranged neatly and had a tight structure.
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2019, Vol. 33 
