Study On Preservation Technology Of The Feng Du Spicy Cooked Chicken

The feng du spicy cooked chicken is a traditional poultry meat processing products, because of its color, smell, taste, shape, hemp and spicy, delicious flavor, good aftertaste, and other characteristics, favored by consumers. With economic developing, the number of visitors increased, more and more people want to be able to enjoy spicy cooked chicken snacks off-site. However, due to the product can not effectively kill microbes during processing, its shelf life is too short, thus affecting the strategic vision of the spicy cooked chicken. In addition, studies have not been reported in spicy cooked chicken keeping storage yet. Therefore, there is an important significance in keeping storage technology which purpuse is extending its shelf life. This paper study on the impact of modified atmosphere packaging, a common natural preservative, spice essential oils on the shelf life of the spicy cooked chicken, and provide a theoretical basis and data support for the related production enterprises to extend the shelf life of spicy cooked chicken.1. Three kinds of modified atmosphere packaging used in the experiment, including vacuum packing, filled with75%CO2+25%N2modified atmosphere packaging and nitrogen packaging without oxygen. The spicy cooked chicken keeping storage effects under the three kinds of packaging were studied. The pH value, moisture value, texture data, color data of the spicy cooked chicken during storage were recorded and analyzed, Quantitative description of the analysis of sensory score of the spicy cooked chicken during storage at the same time.The results show that:three types of packaging have some help for extending the shelf life of of spicy cooked chicken, the spicy cooked chicken would get a longer storage period under the vacuum packaging, and various physicochemical properties of the spicy cooked chicken was relative stability, after sensory evaluation, spicy cooked chicken vacuum packing could be in a long time to maintain the original flavor. The final choice for spicy cooked chicken is vacuum packing.2. Four preservative used in the experiment were of nisin, sodium lactate, lysozyme, and natamycin, First of all, through single-factor test to determine the appropriate concentration range, which would be optimized by response surface experiment design reasonable composite preservative solution then, and ultimately selected based on test results.The results show that:the preservation effect of different preservative are significantly different, The preservation effect of natamycin is worst, the preservation effect of sodium lactate is relatively poor. The preservation of the various preservative effect is enhanced by increasing their concentration, adding a low concentration of sodium lactate to the spicy cooked chicken, the total number of colonies in six days is not excessive; if the concentration of sodium lactate too high, there will be a certain pungent odor; The spicy cooked chicken discoloration occurs when concentrations higher than4%. In the process to determine the composite preservative, Found that contributions to the preservation effect of nisin, lysozyme, and sodium lactate are different, As follows:sodium lactate>nisin>lysozyme. Also found that there is significant interaction (P <0.01) between nisin and sodium lactate, the interaction between lysozyme and of nisin, lysozyme and sodium lactate was not significant (P>0.05). Optimal solution of preservative is nisin0.017%, lysozyme0.021%, sodium lactate3.11%. Using this preservative with vacuum packaging, can effectively extend the shelf life of the the spicy cooked chicken.3. Four spice oils used in this trial, respectively cinnamon essential oil, essential oil of orange peel, garlic oil and mustard oil. First initial screening by single-factor test to determine the choice of cinnamon essential oil, garlic oil, and mustard oil for the complex test, but also identified the concentration range of the three essential oils in the test. Orthogonal experimental design used in the complex test in order to determine the best solution of the final composite spice essential oils.The results show that:cinnamon essential oil, essential oil of orange peel, garlic oil and mustard oil in this trial showed a certain preservative effect. Preservation effect of garlic oil, mustard oil and cinnamon essential oil is to be significantly better than the essential oil of orange peel. Selecting cinnamon essential oil, mustard oil and garlic oil for the complex test. Through the trial we could find that the fresh-keeping effect of combined use of a variety of essential oils better than using single one. By orthogonal experimental design, and selected results validation, a combination of the0.03%cinnamon essential oil,0.09%mustard essential oil,and0.06%garlic oil as an optimal combination of composite oils. Using compound essential oils, spicy cooked chicken under the the vacuum packaging can save up to15days.