| This study used chilled chicken as raw material to investigate the effect of different biological preservatives and application means to the refreshing effect of raw chilled chicken.Research mainly includes three parts: firstly, refreshing effect of three biological preservatives during storage was investigated before finding one best complex biological preservatives;Secondly, analyzed the influence of the complex biological preservatives on quality of chilled chicken; Finally, the chitosan/complex biological preservatives film was prepared and its refreshing effect of raw chilled chicken was tested.(1) Effect of different biological preservatives on the the refreshing chilled chickenThe chilled chicken was soaked with different concentrations of pomegranate peel tannins, naringin and allicin respectively, and then put into 4 ℃ refrigerator for storage 6 d,TVB-N and the total bacterial account was tested on the 2, 4, 6 d. Results showed that the concentration of 3% or more of pomegranate peel tannins could make TVB-N value descend significantly, the concentration of 0.06% or more of naringin could better decrease TVB-N and the total bacterial account in the chicken samples, and allicin decreased the two indexes more significantly. Using TVB-N as evaluated index, orthogonal test was used on compound of three preservatives, and got the optimal formula: 1% allicin + 5% pomegranate peel tannins+ 0.04% naringin. Compare TVB-N value and the total baterial account in 2, 4, 6 d between chicken soaked by the complex preservatives and chicken without any processing at 4 ℃storage, the former results were significantly better than the latter. the volatile base nitrogen in chilled chicken reached close threshold value stipulated by the state at 4 ℃storage for 2 d normally, and chicken processed with the compound preservatives could prolong to 4 d.(2) Effect of compound preservatives on the quality of the chilled chickenAfter chilled chicken soaked by the compound preservatives was stored at 4 ℃ for 4 d,they was tested for sensory evaluation, color analysis, pH determination, texture profile analysis, and results were compared with untreated chicken. There was nosignificantdifferences on sensory evaluation, the results of meat color analysis, pH, and quality and structure analysis showed that the chicken quality disposed with the compound preservatives was better than that without any processing.(3) The preparation of compound biological preservatives/chitosan film and its refreshing effect on chilled chickenPreparation of different concentrations of compound biological preservatives/chitosan membrane, then to wrap the chilled chicken, put in 4 ℃ refrigerator, TVB-N value and the total baterial accoun was tested in 2, 4, 6 d. The results show that the chitosan membrane has the significant refreshing effect on chilled chicken, different concentration of the compound biological preservatives membrane effect difference between each other. |
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