Effect Of Ultra-high Pressure Treatment On The Quality Of The Pre-prepared Fresh Chicken

With the accelerated pace of life and people’s living standards improve, people’s consumption ideasgradually turn to the nutrition, safe, convenient and delicious food. The pre-processed fresh chicken is moreand more popular for tender meat, delicious taste and high nutritional value. Its product species isincreasing. It becomes the mainstream of the urban consumption and represents the development directionof chicken convenience food. However, without sterilization, the product is highly susceptible to microbialcontamination. And the shelf life of products is short, it seriously constrains the production and sale of thepre-processed fresh chicken. Therefore, to study the preservation of the pre-processed fresh chicken is ofgreat significance for promoting the development of meat industry and the food processing industry.The purpose of this paper is to explore the feasibility to apply ultra-high pressure to the pre-processedfresh chicken. It provided a certain basis in the production of ultra-high pressure technology. Through theresearch, the main results were as follows:1.Effects of high pressure (0～500MPa) and the pressure-holding time (0～25min) on pre-processedfresh chicken were studied. pH value, TBA value, color, water holding capacity and the sensory qualitywere determined. Results showed that with the increase of pressure and pressure-holding time, pH andTBA values were rising, but when the pressure and holding time reached a certain value, the pH valueincreased slowly; L*value increased significantly and water holding capacity decreased significantly; thesensory score of the sample after high pressure treatment showed increasing firstly and then decreasing.2.Effects of high pressure (0,200,300,400MPa) for15min on preservative properties of pre-processedfresh chicken during storage at4℃were studied. Results showed that ultra-high pressure treatmentextended the shelf life effectively. Comparing with the control group, high pressure treatment (200,300and400MPa) respectively made the shelf life extend for about4days,6days and8days. During storage,the total counts of bacterial and lactic acid bacterial showed a period of sluggish growth, then grows fast;pH value firstly dropped and then rose; TBA value and TVB-N continued to rise; Sensory score continuedto decline. Considering the production cost and the safety of products,300MPa and15min processing canachieve better preservation effect.3.In order to improve the quality of the pre-prepared fresh chicken after ultra-high pressure treatment,effects of combined treatment of ultra-high pressure and composite phosphate on the quality of the pre-prepared fresh chicken were studied.The radio of sodium pyro-phosphate,Sodium tripoly-phosphates,hexametaphosphates were optimized.The optimal ratio of compound phosphate was3:3:1, the optimaladding amount was0.3%. Effects of high pressure treatment on the chicken product added the optimalamount was evaluated. Results showed: Compared with the control group, TBA value of treatment groupswas reduced, water holding capacity and sensory quality were improved. The combined treatment ofultra-high pressure and composite phosphate could improve the adverse impact of product qualityuitra-high pressure alone caused.