Abstract
Several preservatives commonly used for cold fresh chicken are briefly introduced in this paper, and the recent research of biological preservatives such as tea polyphenols, oregano essential oil, Nisin, lactobacillus fermentation, chitosan, bacteriolysis enzyme and combined biological preservatives were elaborated in detail. The combined biological preservatives may obtain more advantages for further development in cold fresh chicken preservation due to their safety and high-efficiency.
Publication Date
4-28-2015
First Page
248
Last Page
251
DOI
10.13652/j.issn.1003-5788.2015.02.055
Recommended Citation
Zao, YE and Jing, XIE
(2015)
"Research progress on cold fresh chicken preservation,"
Food and Machinery: Vol. 31:
Iss.
2, Article 55.
DOI: 10.13652/j.issn.1003-5788.2015.02.055
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/55
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