Effect of Irradiation Combined with Compound Preservative to Preserve Fresh Chicken
In order to explore the effect of irradiation combined with compound preservative agent on the quality of fresh chicken,vacuum packaged fresh chicken treated with combination of preservatives(0.4 mg/mL grapefruit seed extract,2.0 mg/mL curcumin,1.5 mg/mL chitosan)and irradiation with a dose of 3 kGy.The sensory score,pH value,thiobarbituric acid value(TBA),total volatile basic nitrogen(TVB-N),color difference and total number of colonies of fresh chicken were determined by regular sampling during storage.The results showed that the a* value,TBA value and TVB-N value were 3.86±0.69,(0.11±0.02)mg/kg and(8.26±1.12)mg/100 g respectively,of individually irradiated chicken,higher than those of the control group.However,the a value decreased to 3.12±0.76,TBA value decreased to(0.01±0.03)mg/kg,TVB-N value decreased to(7.54±1.36)mg/100 g,after combined treatment with preservatives blend.The color change,protein decomposition and lipid oxidation caused by irradiation on fresh chicken was slowed down.In addition,irradiation and the addition of compound preservative treatment could effectively inhibit the growth of microorganisms,and demonstrating the synergistic effect between the two method.
NETL
NSTL
万方数据
