Abstract
The quality change and shelf life of Guangdong packaged salted chicken were studied, which was storaged in 4 ℃. Results: Ssensory score decreased significantly in the 15th, 18th and 21th days (P<0.05), while, it exceeded acceptance in the 18th day, with the brightness L* value and yellowing a* value decreasing significantly (P<0.05); pH increased first and then decreased (P>0.05). The difference was not significant, volatile salt nitrogen and acid value were all increasing, and the variation of volatile salt nitrogen and nitrogen in chicken skin was significantly different (P<0.05), in the 18th day, the volatile salt based nitrogen in the chicken was 15 mg/100 g and the chicken acid value was significantly different in the 15th, 18th and 21th days (P<0.05); the shear force decreased significantly (P<0.05), while the hardness, chewiness and the tensile strength of chicken skin increased significantly (P<0.05); the total number of Escherichia coli and colonies were not beyond the limit of going abroad, and Salmonella was not detected. Therefore, the quality of cantonese style salt baked chicken with vacuum packaging decreased with the prolongation of storage time at 4 degree storage, suggesting that the longest storage period less than 15 days.
Publication Date
6-28-2018
First Page
115
Last Page
120
DOI
10.13652/j.issn.1003-5788.2018.06.025
Recommended Citation
Ledan, ZHOU; Minmin, AI; Ziting, LING; Ying, ZHANG; Hengyong, LI; Yongbiao, XIE; Cong, LIU; Shanshan, PAN; and Aimin, JIANG
(2018)
"Study on quality change and shelf life of Guangdong style salt baked chicken storaged in 4 ℃,"
Food and Machinery: Vol. 34:
Iss.
6, Article 25.
DOI: 10.13652/j.issn.1003-5788.2018.06.025
Available at:
https://www.ifoodmm.cn/journal/vol34/iss6/25
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