JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 31 Issue 1
January 2016
Article Contents
BAI Yan-hong, NIU Yuan-wen, WU Yue, et al. Effects of quality variations of chicken breast during different ice temperature storage[J]. Journal of Light Industry, 2016, 31(1): 17-22,28. doi: 10.3969/j.issn.2096-1553.2016.1.004
Citation: BAI Yan-hong, NIU Yuan-wen, WU Yue, et al. Effects of quality variations of chicken breast during different ice temperature storage[J]. Journal of Light Industry, 2016, 31(1): 17-22,28. doi: 10.3969/j.issn.2096-1553.2016.1.004 shu

Effects of quality variations of chicken breast during different ice temperature storage

  • Received Date: 2015-06-01
  • The control storage condition was 4 ℃,and the two ice temperature storage conditions were set up -0.7 ℃ and -2.4 ℃,respectively,and the indexes of the shear force,hardness,pH,TVB-N,aerobic bacterial counts and coliforms were investigated on a regular way, in order to research the quality change of chicken breast.With storage time as factor and aerobic bacterial counts as an index,shelf life prediction model under the conditions of different storage temperature was established.The results showed that the value of shear force,pH,TVB-N,aerobic bacterial counts increased slowly, the hardness value decreased rapidly,and coliforms changed slowly during the storage time under -0.7 ℃ and -2.4 ℃,besides,the shelf life was 13 d and 19 d respectively.However,the shelf life was 6 d under 4 ℃.The ice temperature storage could effectively prolong the time of storage.
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