Title: Effect of Compound Natural Preservative on Chilled Chicken
Abstract: Chilled chicken was subjected to immersion treatment with a compound natural preservative composed of Nisin,tea polyphenols,spice extract and vitamin C and then chill storage at 4 ℃.On the basis of total microorganism counts and TBARS in treated chicken,the optimal compound preservative formula was determined by orthogonal array design to consist of 0.025% Nisin,0.05% tea polyphenols,2.0% spice extract and 0.02% vitamin C.The total viable count,sensory score,TVB-N and TBARS of preservative-treated chicken were 4.21 lg(CFU/g),9,7.57 mg/100 g and 0.229 mg/mL on the 7th day of storage;and 6.07,5.8,30.54 mg/100 g and 0.693 mg/mL on the 22nd days of storage,respectively.Every index on the 21st day of storage was in the ranges allowed by national standards.Therefore,the shelf life time of chicken treated by optimal compound natural preservative is 21 days.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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