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《Farm Products Processing》 2018-01
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Study on Quality Changes of Chilled Chicken During Storage

DU Juan;LIU Liqiang;HUANG Xiaolong;LIU Yanwei;College of Life Sciences and Food Engineering,Hebei University of Engineering;Hebei Engineering Research Center for Poultry Disease;Hebei Taihang Chicken Technology Innovation Strategic Alliance;  
The chilled chicken was collected at 4 ℃,and determination of the total colony count,total volatile basic nitrogen,pH and sensory indexes. The results showed at 96 h each index of chilled chicken was close to the standard value. The the total colony count 5.61±0.22 log CFU/g,and total volatile basic nitrogen 14.78±0.12 mg/100 g,pH 6.61±0.4,sensory index general. The indicators exceeded the relevant national standards when storage period of 144 h,and reached spoilage.
【Fund】: 河北工程大学校科学基金项目(201410)
【CateGory Index】: TS251.55
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