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- Title
不同包装方式对烤鸡货架期及菌群多样性的影响.
- Authors
袁昊雷; 黄振彬; 朱雪俊
- Abstract
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.
- Subjects
CHICKEN as food; COOKING; CONSUMERS; MICROORGANISMS; PACKAGING
- Publication
China Condiment, 2024, Vol 49, Issue 5, p124
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.2024.05.020