| In this research,the quality of chicken was investigated by stimulating the fluctuation of temperature and relative humidity of environmental factors during production and circulation.Several kinds of traditional meat quality index were measured.By detecting the change of quality index of chicken,the research expore the effect of fluctuation of relative humidity and temperature in different frozen storage.The main results are as follows:1.The quality change of fresh chicken in two stype of freezing-thawing cyclePseudomonas,lactic acid bacteria,thawing loss had a significant correlation between freezin g-thawing cycles.All of these show that when the freezing-thawing cycles increased three or more,the majorty quality index of chicken had significant changes. The number of freezing-thawingcycle should not be more than 3 times.2.The effect of temperature fluctuation on chickenThe p H, pseudomonas,lactic acid bacteria of the third type of temperature fluctuation were lower than others.Meanwhile,mositure content,water activity,T2 b and T21 of the second type chicken were higher than the other temperature when the frezon storage temperature was-18℃.The chicken,s mositure content,p H in the third type of temperature fluctuation were lower,but lactic acid bacteria was high when the frozen storage temperature was-40℃.When the thawing temperature different,the quality of chicken in different frezon storage had a similar variation tendency.Weight loss rate and p H of chicken in-18 frezon storage temperature were higher,but Pseudomonas and T2 b were lower.3.The effect of relative humidity fluctuation on fresh chickenHigh humidity helped keep the moisture and high water activity of fresh chicken,but pseudomonas was increased tachytelicly. The quality of fresh chicken was relatively stable, slowing the spoilage of meat when relative humidity was stable. So during production and circulation chicken should keep in a high humidity environment,but avoid to drastic fluctuations. |
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