Research On Fresh-keeping Technology For Room Temperature Circulation Flavor Chicken

Chicken is China’s famous flavor traditional meat, it unique flavor, rich in nutrition,welcome by consumer but in the machining process, the heating temperature is lower, easyto grow microbes, room temperature circulation time is short, cannot satisfy consumerdemand, in view of the above, the problems of this topic in guangdong WenShiJiaembellish food Co., LTD is the flavor of the chicken research material, according to thefence technology principle, combining with the production process of chicken flavor, withtotal bacterial colonies TVB N value and sensory for index, by the response surfacemethod optimize the process conditions; Together with hardness sticky elastic andchewiness as the index, the temperature sterilization of chicken flavor quality and structureof the influence, determined the best sterilization temperature; Will the best compoundantistaling agent treatment of cooked chicken,37and42storage temperature under normaltemperature and the change of the total number of bacterial colonies products, finally costaccounting concrete research content and the results are as follows:1. Reduce the amount of origina bacterialof material chicken fields1) Lactic acid lactic acid sodium respectively on glucose sour lactone three antistalingagent to drop bacteria effect, the results showed that, antistaling agent three of the originalbacteria quantity are reduced role, lactic acid bacteria effect of sodium down the best,second to lactic acid, the last is glucose in acid ester, drop bacteria had obvious effectssegment: lactic acid0.2to0.8g/L lactic acid sodium for0.1to0.5g/L glucose sugar acidester of within0.1to0.3g/L.2) By central composite design get contours, known in lactic acid esters and glucosesour the interactivity of significant, lactic acid and sodium lactate the interactivity ofsignificant, and lactic acid sodium and glucose sour lactone interactivity is bad, compositedrop the proportion of fungi can for glucose in acid ester of0.40g/L, lactic acid is0.76g/L,lactic acid sodium is0.80g/L. Drop bacteria rate is83%.2. Antibacterial agent in the compound for research on the application processDifferent concentration of lactic acid sodium and Nisin to chicken all have certainbacteriostatic effect, lactic acid sodium Nisin and blends with antibacterial agentantibacterial effect than a single use effect is significantly between them have certain interaction effects, and got Nisin and lactic acid sodium blends with the best combinationof bacteriostasis of0.3g/kg Nisin and15g/kg lactic acid sodium. The chicken for at0to4storage can save10d, total bacterial colonies did not to exceed standard, and blank groupin the sixth d colonies has total exceeds standard.3. Different sterilization temperature on the influence of the quality and structure of chickenflavorUse TPA pattern on the chicken flavor in different sterilization temperature for qualityand structure determination, the results indicate, sterilization time as30min, sterilizationtime in fixed, under the premise of chicken with the quality and structure of sterilizationtemperature have a certain correlation,along with the improvement of sterilizationtemperature quality and structure of the four index (hardness sticky elastic cohesivenessand chewiness) first increases, then reduce, however, when sterilizing temperature morethan a range that after the more than110, the four index all significant reduction especiallyhardness and chewiness, the hardness of chicken legs from7.6N drop to4.7N, chewingfrom21.7mj reduced to7.6mj, we can see that the temperature on the quality andstructure of a chicken leg effect more apparent, in different temperature, the quality andstructure is obvious especially chewiness differences, in105, is the most appropriatesterilization temperature.4.The film preservation technology to the influence of the shelf life of productsIn processing packaging front with carboxymethyl chitosan Nisin, lysozyme ascompound antistaling agent cooked chicken colony to deal with total as a measure of index,according to center combination experimental design principle with three factors of fivelevel response surface analysis, the study of three antistaling agent cooked chicken effectof preservation of results show that: the antistaling agent preservation effect in order aslysozyme> carboxymethyl chitosan> Nisin, carboxymethyl chitosan preservation effect ofthe dramatic rise section as1to3g/kg lysozyme0.1to0.3g/kg Nisin0.1to0.3g/kg;Carboxymethyl chitosan lysozyme between Nisin interaction was significant, andinteractivity in turn increase when carboxymethyl chitosan Nisin lysozyme respectively to1.97g/kg、lysozyme0.16g/kg、Nisin0.25g/kg. The storage conditions in37,10dbacterial colony for a total of509.5. Comprehensive preservation technology to the influence of the shelf life of productsThe different processing process change of the total number of colonies, afterpretreatment, total bacterial colonies from190000to50000or so, after the salted to around30000, after cooking for decades, after the film fresh-keeping will be risen slightly, aftersterilization number three test colony only one test to to two, the other two times for zero, determined the salted and coating film before treatment for microbial control the key point;Chicken flavor at room temperature can store six months or so, simultaneously theaccelerating experiment, and can store18d, and can store15d, simultaneously theadditive cost accounting every chicken of the extra cost of￥0.639.