Effects of Different Air Conditioning Preservation Techniques on Storage Quality of Chilled Fresh Chicken
In order to study the preservation effect of different air-conditioned preservation technologies on cold fresh chicken,the control group(group A)was packaged with air,and the experimental group was packaged with 70%CO2+30%N2(group B),60%CO2+40%N2(group C)and 50%CO2+50%N2(group D),respectively.The quality changes of chilled chicken under(4±0.5)℃ were evaluated by sensory indexes,physical and chemical indexes and the total number of colonies.The results showed that compared with the air packaging group,the air conditioning fresh-keeping group had a good fresh-keeping effect,effectively inhibited the life activities of microorganisms,delayed the drip loss rate and the increase of TVB-N.At the same time,the control group showed spoilage on the 6 d,while the experimental groups B,C and D showed spoilage on the 12 d,10 d and 8 d,respectively,indicating that high concentration of CO2 could effectively extend the shelf life of chicken and had a good fresh-keeping effect.
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