Effects of quality variations of chicken breast during different ice temperature storage
BAI Yan-hong
NIU Yuan-wen
WU Yue
ZHAO Dian-bo
LI Jun-guang
ZHANG Hua
ZHANG Xiang-sheng
KOU Wen-wu
Abstract：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 bacte-rial 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.
Keywords：chicken breastice tem-perature storageshelf life prediction model
Publication Date：2016-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 17-22,28 )