Fresh Keeping Technology Of Irradiated And Additional Pre-processed Fresh Chicken

The pre-processed fresh chicken because of its nutrient-rich,edible convenience. obtained the favorite of consumers, conditioning has become one of the main varieties of pre-processed meat, has become the consumption popular varieties of conditioning of meat. The shelf life of the pre-processed fresh chicken is short owing to without sterilization totally, so its development is restricted. But in the process of production and circulation are greatly easy contamination microbiology, resulting in shorter shelf life, seriously hampered the rapid development of pre-processed meat. And, the research for irradiation preservation of pre-processed fresh chicken has not been reported, extend its shelf life, improve product safety,the study has practical significance and research value. This paper mainly studied the effect of the initial contamination chicken conditioning, different irradiation dose, antioxidants, packaging methods on sterilization and storage of pre-processed chicken, determine the best technique of irradiation preservation.The purpose of the formation of irradiation conditioning standard methods of the pre-processed chicken preservation technology to provide a theoretical basis and technical support.1. In accordance with national standard methods for total number of colonies of bacteria molds and yeasts, coliform of the pre-processed chicken to the initial pollution situation analysis. The results show that the initial contamination of the pre-processed chicken conditioning situation is more serious, which is the main advantage of bacterial strains.2. With different doses of irradiation treatment of the pre-processed chicken, the research effect of irradiation on sterilization of colony count and coliform bacteria, and effect of irradiation on storage of pre-processed chicken conditioning. The results show that irradiation can effectively kill bacteria and coliform bacteria. The total bacteria number of D10 which is 1.37kGy, D is 4.90kGy,coliform D10 is 1.34kGy, D is 2.00kGy, D10 coliform is 1.34kGy, D is 2.00kGy. So 5kGy irradiation can effectively sterilize the pre-processed chicken and aerobic conditioning type of bacteria and coliform bacteria, improve health security. During storage, the pre-processed chicken of 5kGy irradiation can storage 21 days, total number of colonies not more than fresh meat hygiene standards, but irradiation on physical and chemical indicators to a certain effect,the increase in fat oxidation caused TBA values, color yellow.3. From six anti-oxidants of TBHQ, BHT, tea polyphenols, rosemary, V_E, V_C select the antioxidants which have better fresh-keeping effect to pre-processed fresh chicken, then the better antioxidant selected by the single factorial experiment to orthogonal rotation of complex design experiment. The results showed that six different concentrations of antioxidants to inhibit lipid oxidation has a certain effect,including TBHQ, tea polyphenols, BHT better, rosemary, V_E second, V_C worst. TP, V_C, V_E three complex, the order of antioxidant effect is TP> V_E> V_C. Between TP and V_E interaction significant (P <0.05),TP and V_C,V_C and V_E interaction effect, but not significant (P>0.05). When the tea polyphenols of 0.026%, V_E of 0.020%, and V_C of 0.028% were added, even after 5kGy irradiation, stored at 4℃for 21 days, TBA value of the index still less than fatty acids.4. In order to improve the quality of irradiated chicken conditioning, this research studied the effects of the general packaging, vacuum packaging and modified atmosphere packaging to the total number of colonies, TBA value, TVB-N values and color values of the irradiated pre-processed chicken during the storage. The results showed that the quality of the irradiated pre-processed chicken at different packages condition was as follows: vacuum packing>anaerobic packaging>oxygen packaging>high oxygen packaging>general packaging>the comparing group. The irradiated pre-processed chicken was stored at 4℃for 21d at the vacuum-packed condition, and the color of the meat remained bright red.5. In order to determine the irradiation preservation process, process of radiation dose, packaging style and storage time was optimized using the central composite experimental design method, and basic nutritional parameters of the products were also detected. The results identified that the best fresh progress of the irradiated pre-processed chicken was that radiation dose was 3.5kGy and antioxidants(TP0.026%,VE0.02%,V_C0.028%) and packaging conditioning was vacuum packaging, at which shelf life of the irradiated pre-processed chicken can be extended to 26 days. the pH value is 6.05, TBA value is 0.265mg/kg, TVB-N value is 14.48mg/100g, a*value is 3.60 and meet quality requirements of fresh meat, The progress had no significant effect on the nutrition of the irradiated pre-processed chicken.