Title: The effects of different preservative on chicken refreshing
Abstract: This study was carried out to evaluate the influence of 3 kinds of preservatives on the fresh chicken.Different concentrations of Nisin,sodium lactate and lysozyme were designed through single factor experiment.Chicken was pallet packed with PS/PE after being dipped for a short time in different antistaling agents.The effectiveness were assessed through sense organ,total bacterial count,pH and TVBN value examination under 4 ℃.The results indicated that antistaling agents of different densities were effective(P0.05)in prolonging shelf-life of chilled chicken,reducing microbial populations and TVBN value,delaying the decreasing of sensory evaluation values.The effect of keeping chicken was best according to Nisin of 0.3 g·kg-1,sodium lactate of 30 ml·L-1 and lysozyme of 0.5 g·kg-1.Chicken in the experimental groups could keep 6~8 d,while 4 d in the control groups.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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