Effects of Different Packaging Methods on Shelf Life and Bacterial Diversity of Roasted Chicken
Roasted chicken is a unique instant chicken product.Because of its unique cooking method,its skin is crispy and the chicken is tender,and it is very popular among consumers.However,the current packaging method of roasted chicken is still relatively simple,which makes the shelf life of roasted chicken short.Based on this,the effects of five different packaging methods,namely A(ordinary packaging),B(100％N2),C(CO2∶N2 is 2∶8),D(CO2∶N2 is 3∶7)and E(CO2∶N2 is 4∶6),on fat oxidation,chroma change and total amount of microorganisms of roasted chicken are compared and analyzed.The research results show that the roasted chicken packaged by modified atmosphere packaging method is obviously better than that packaged by ordinary packaging method.When using modified atmosphere packaging method,with the increase of the proportion of CO2 in modified atmosphere package,the growth rate of microorganisms and fat oxidation rate in roasted chicken significantly decrease,indicating that appropriately increasing the proportion of CO2 in modified atmosphere package can effectively extend the shelf life of roasted chicken.
NETL
NSTL
万方数据
维普
