| Freshly prepared chicken products with its nutrition, convenient, quick, diversity flavor characteristics become very popular among people as chicken products'current and future mainstream direction of our country, and its developing scale is growing rapidly, but issues of short shelf life have limited its degree of industrialization and marketization. This study used Sichuan-style chicken skewers as the test objects, directly adding different preservations of different fountions into the curing solution according to the theory of hurdle technology, and analysis their preservation effects to Sichuan-style chicken skewers combined with refrigeration and pallet packaging by using TVC, aw , CIE L*, a*, b*, pH value and other investigation index, getting the effective mix of preservation used for Sichuan-style chicken skewers through the screening and optimization. The main results were as follows:1. The effects of adding different concentrations of sodium lactate, glycerin, sodium citrate on initial aw and color of Sichuan-style chicken skewers have been researched, and with the purpose of reducing aw to inhibit microbes, and comprehensive preservation experiments of Sichuan-style chicken skewers were done depending on the proper density selected. The preservation adding amount depended on the weight of chicken chest, sodium lactate, glycerin, sodium citrate of different density were used to preservation Sichuan-style chicken skewers singly, antibacterial effects were sodium lactate>sodium citrate>glycerin citrate; sodium lactate can improve the yellow color, but it can also make the color darker and cause pH value increases(p<0.05); Sodium citrate can improve color brightness, but it can also make yellow become shallow and pH value increases(p<0.05); Glyserin can improve the color brightness and reduce its pH value; All of the above had no significant influence on red color(P>0.05).2. The effects of adding different concentrations of glacial acetic acid, phytic acid, L-malic acid on initial pH value and color of Sichuan-style chicken skewers have been researched, reducing the pH value as the starting point to inhibit microbes, and comprehensive preservation experiments of Sichuan-style chicken skewers were done depending on the proper density selected. The preservation adding amount depended on the weight of chicken chest.Results showed that L-malic acid had strong pungent smell, and it wasn't suitable as preservation; Adding phytic acid can reduce the pH value slightly, and improved the color brightness, and had no effect on red and yellow color(P>0.05), and it didn't have significant antibacterial effect. Glacial acetic acid and phytic acid of different density were used to preservation Sichuan-style chicken skewers singly, glacial acetic acid can maintain the pH value at a low level, and it Significantly improved brightness and yellow color(p<0.05), and the shelf life can be extended to more than 16d with the addition of 0.2%, 0.3%, 0.4%.3.Adding different concentrations of Nisin according to the weight of chicken chest. Results showed that Nisin can significantly improve the color brightness of Sichuan-stytle chicken skewers(P<0.05), and it can reduce the degree of the yellow color, but had no effect on the red color. Nisin had no significant effect on aw (P>0.05), but pH value became lower with increase of the addition; Nisin had a significant antibacterial effect in the first 8days, however, it became weaken at 12d, and adding 0.3g/kg had the best antibacterial effect.4. Sodium lactate, acetic acid and Nisin were combined to preservation Sichuan-style chicken skewers according to three factors of three level orthogonal tests.Results showed that the order of antibacterial effect was acetic acid>sodium lactate>Nisin; The optimum percentage of combined-preservative was 4% sodium lactate, 0.4% acetic acid and 0.1g/kg Nisin, and TVC were only 5.48lg(CFU/g) at 20d, and TVC in each group were lower than 6lg(CFU/g), and the shelf life of them all can reach more than 20d.
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