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《Science and Technology of Food Industry》 2015-19
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On- site tests of the quality changes of cold fresh chicken during chilling and cold storage

YE Zao;XIE Jing;GAO Lei;College of Food Science and Technology,Shanghai Ocean University;  
The objective of this study was to determine the quality and safety of cold fresh chicken during chilling and cold storage. Several parameters,such as p H value,total volatile basic nitrogen( TVB- N) value,aerobic bacterial count,cadaverine content,cooking loss,texture properties( TPA) were measured at slaughtered,the end of discharge acid process,cold storage 1 d,2 d,and 6 d.Results showed that the cooking loss rate of chicken leg meat and chicken breast meat on 2ndday cold store were 11.86% and 16.80% respectively,which were the minimum value in the whole process of cold storage,and better texture characteristics were kept. The TVB- N value,aerobic bacterial count,cadaverine content of chicken meat increased with the time extending under cold storage.The TVB- N and cadaverine content of chicken leg meat were 15 mg /100 g,1.820 mg / kg respectively,aerobic bacterial count was more than the standard value of first grade fresh( 106 CFU / g) slightly.The TVB- N and aerobic bacterial count of chicken breast were lower than the standard value of first grade fresh,cadaverine content was 1.585 mg / kg. In conclusion,cold fresh chicken still remained rigor phase and did not mature on the first day under cold store so that the ideal edible stage should be on the 2ndday of cold store,and the shelf life of cold fresh chicken should be not more than 6 d.
【Fund】: 2014年度国家星火计划资助项目(2014GA680003)
【CateGory Index】: TS251.55
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