Study On The Bacteriostatic Effect Of Spices On Chicken Products

Leisure poultry products produced by the traditional sauce and brine production method have the problems of low output rate,short shelf life,excessive amount of chemical preservatives,etc.Spices,as a natural preservative,can not only flavor and flavor poultry products,but also play a role in anti-bacterial and anti-corrosion,which is widely used in the poultry products industry.In this experiment,vacuum-packed chicken slice and chicken drumsticks without preservatives were used as raw materials to identify the key microorganisms causing spoilage and deterioration.The 25 kinds of spices commonly used in the production of meat products were used for bacteriostatic experiments.A good bacteriostatic effect and the antibacterial effect of spices is applied to chicken slice and chicken drumsticks,and instead of chemical preservatives,green chicken slice and chicken drumsticks are developed,which prolongs the shelf life of the product and ensures product safety.The main conclusions are as follows:1.The preservative-free chicken slice and chicken drumsticks in vacuum packaging were taken as the research objects to isolate and identify the key microorganisms causing the spoilage and deterioration of the preservative-free chicken slice and chicken drumsticks.The results showed that Bacillus cereus and Penicillium chrysogens were the key microorganisms causing their spoilage and deterioration.2.Among 25 spices commonly used in meat processing,spices with strong bacteriostasis against Bacillus cereus and Penicillium flavum were selected and their minimum inhibitory concentration(MIC)was determined.The results showed that spices with good antibacterial activity against Penicillium chrysogenum were rosemary,cumin and garlic,respectively.And the MIC were 0.7,0.8,0.7g/m L,respectively.The bacteriostatic effect of Bacillus cereus was octagonal and rosemary,and the MIC was 0.8g/m L and 0.4g/m L,respectively.This research has a good guiding significance for the development of green free chicken roasted products with no chemical preservatives,safety and long shelf life.3.Through single factor and orthogonal test,the optimum formula of natural bacteriostatic agent for chicken slice was determined as follows: 0.2% pepper,0.2% cumin,0.3% anise and 0.3% fennel.Under this formula,the chicken slice has smooth appearance,moderate soft and hard texture,golden yellow color and bright color,rich flavor and best sensory quality.4.By studying different preservatives on the vacuum packaging of chicken slice quality in the process of storage,the influence of the results showed that adding chemical preservatives group(adding 0.0075% potassium sorbate)group and add spices(pepper adding amount was 0.2%,cumin adding amount was 0.2%,anise add quantity was 0.3%,fennel,addition amount of 0.3%),the basic formula compared group(do not add preservatives),while the treatment group the total number of colonies,TBARS value,TVB-N values are rising,however,add spices group of these indicators is always lower than the basic formula,it shows that adding spices can effectively inhibit the growth of microorganisms in chicken breast meat,delay the decomposition of secondary fat products and proteins in chicken breast meat,and make chicken breast meat more chewy,fragrant and reddish brown in color.5.Through single factor and orthogonal test,the optimum formula of natural bacteriostatic agent for chicken drumsticks was determined as follows:1.06% anise,0.01%rosemary,0.06% clove,0.5% galangal.Under this formula,The appearance of the product is complete and the texture is moderate.6.By studying the effects of different preservatives on the quality of vacuum-packed chicken drumsticks during storage,the results showed that the addition of spices(1.06% anise,0.01% rosemary,0.06% clove,0.5% galangal)and chemical preservation compared with the base formula group(with no preservative),the addition of spices can effectively inhibit the growth of microorganisms in the chicken drumsticks and delay the decomposition of protein and fat secondary products in the chicken legs.Ensure thatthe chicken legs are soft and delicious,with attractive colors and rich flavor.