Research On Volatile Flavor Substances And Shelf Life Extension Of Chicken

Roasted chicken is a traditional flavor of meat products in China, because of rich flavor, nutrient-rich, loved by the vast number of consumers. The essence of chicken flavor has not been in-depth study, fragrant material is not clear, high water content, easy to breed microorganisms, product shelf life is short, is not easy to long-distance circulation. In this experiment, three kinds of Chinese chicken with different flavor were used as the raw materials. The chemical composition of the volatile flavor compounds was analyzed by GC-MS with headspace solid-phase microextraction (SF-SPME) and bio-anticorrosion,high energy electron irradiation and heat sterilization. The aim of this study was to improve the quality of chicken and extend the shelf life of chicken .The main results and conclusions are as follows:(1)The results showed that 38 kinds of flavor compounds were detected from original roasted chickens, the main volatile flavor compounds were alcohols, heterocyclic substances, Hydrocarbons. There are 8 kinds of common aroma components in this there roasted chickens, suchas(z)-5-octen-l-ol,4-Methylcyclohexanol,4-Ethylcyclohexanol,1-Camphor,2-Pentylfuran,2,4-Dimethylhexane, Hexanal, and Benzaldehyde. Flavor compounds varied a lot by mainly depended on the diversity of flavor compounds kinds and contents.(2)The results showed that microbial quantity,the thiobarbituric acid reactive value(TBARS) ,pH of roast chicken significantly decreased after irradiation, whereas the hardness and chewiness significantly increased during the storage, and the irradiation samples are better than the control simples.; the microbial quantity of 2KGy, 4KGy treated group exceeded national health standards, and 6KGy, lOKGy treated group was still within the range permitted by the state, and the higher the radiation dose, the better its sterilization effect.(3) The experiment results showed that the chicken was vacuum sterilized in three water baths (90℃ 30min, 100 ℃ 30min, 110℃ 30min), and the sterilization in water bath was better than that in the control group. After storage at 37℃ for 10 days, the total number of colonies in the control group has exceeded the standard. After storage at 37℃for 25 days,sterilized at 90 ℃ for 30 min and 100 ℃ for 30 min, the total number of colonies of the sample have exceeded the national standard, however, sterilized at 110℃for 30 min, the total number of colonies 3.6 log (cfu/ g)of the sample, still within the national health standards .Sterilization significantly reduced the total number of colonies,pH, TBA and increased sensory scores in the chicken samples.(4) Different preservatives have different inhibitory effects, Nisin, ε-polylysine,lysozyme, sodium lactate inhibitory effect of the best. The results showed that 0.05% Nisin,0.5% ε-polylysine, 0.05% lysozyme and 2% sodium lactate had the best sterilization effect in the compound ratio test, and the shelf-life of roasted chicken was about 25 days.