Study On The Synthetic Preservation Techniques For Daokou Roasted Chicken

Short shelf-life is one of the most important problems in meat industry and also afactor which inhibits the industrialization of Chinese traditional meat product. In this study,Three main parts were included here.Result of these experiments showed that:1 The effects of six preservatives on shelt-life of Daokou Roasted Chicken.Nisin,lysozyme, sodium lactate and sodium diacedete had a significant inhibitory effect onspoilage bacterial. An orthogonal experiment design was used to find the optimumproportion of 4 kinds of antiseptics. This optimum proportion was:0.05%nisin,0.05%lysozyme, 2%sodium lactate and 1%sodium diacedete. The shelf-life of DaokouRoasted Chicken could be 20-25 days at room temperature (15-20℃) by thiscombination.2 The effects of disinfection on shelf-life of Daokou Roasted Chicken. A seconddisinfect method was used to dispose the vacuum packaged Daokou Roasted Chicken, theoptimum condition was disinfect temperature 85～95℃, time was 30min.3 The effects of combination of several methods on Daokou Roasted Chicken. Theresult of synthetic preservation showed that the shelf-life of Daokou Roasted Chicken couldbe extended to 2 months at 15～20℃under optimum water bathing treatment, combinedwith vacuum packaging and an optimal combination preservatives.