The Study on the Application of Antioxidant in Radiation Synthetic Preservation Techniques of Fresh or Chilled Chicken

Abstract

In view of the preservation of fresh chicken focusing on broiler, with the lack of material on san-huang chicken. used the 84 disinfectant whose concentration was 1:86 wash the killed san-huang chicken for 1 min, dropped the core temperature to 4°C in 30 min and did acid treatment for 24h, then immersed in the concentration of 0.3g/L tea polyphenols+0.2g/L D-sodium erythroblast composite solution for 5 min, drained and vacuum packed, treated with the radiation source of 60Co as a 4kGy dose, and preserved in 4°C.The result showed, at the end of preservation CFU increased from 3.8×103 to 8.7×105CFU/g, epiphytic bacteria were Pseudomonas and Enterobacteriaceae, TVB-N increased from 8.24mg/100g to 14.8mg/100g, POV increased from 3.6meq/kg to 7.8meq/kg; texture profile analysis resulted that with no change of adhesion, cohesion, the hardness, elasticity and chewiness of Chicken decline, chromatic detection resulted that L value and a value increase but b value decline, the quality of fresh chicken met the national food safety standards. As a result, after comprehensive radiation treatment, the shelf life of fresh chicken was 28d.