Method for predicting shelf life of chilled chickens

Abstract

The invention discloses a method for predicting the shelf life of chilled chickens. The method comprises the following steps: measuring the total number of bacterial colonies in the chilled chickens at different storage temperatures, and the growth conditions and sensory analysis of enterobacter and thermothecium; establishing a microorganism growth prediction model and a shelf life; evaluating and verifying the shelf life of the chilled chickens; wherein enterobacter sp. And Cyclo thermophilus are main spoilage bacteria in chickens. Enterobacter sp. Can generate alcohol and ketone compounds,and is a main putrefying bacterium causing chicken flavor change. Cyclo thermophilus is dominant putrefying bacteria during low-temperature anaerobic storage of chickens and can generate volatile compounds such as acetone, diacetyl, lactic acid and ethanol to cause deterioration of the flavor of the chickens. The shelf life of the chilled chickens predicted by combining the two dominant spoilage bacteria with the total bacterial count is more accurate than the shelf life of the chilled chickens predicted by using one dominant spoilage bacterium or singly using the total bacterial count, and meanwhile, the aerobic storage mode and the modified atmosphere packaging storage mode of the chilled chickens are covered and considered more comprehensively.

Description

technical field [0001] The invention relates to a calculation method and verification of the shelf life of chilled fresh chicken, belongs to the technical field of livestock and poultry food preservation, and in particular relates to a method for predicting the shelf life of chilled fresh chicken. Background technique [0002] Chilled fresh chicken refers to the rapid cooling of slaughtered chickens that strictly implement the quarantine system and pollution-free management procedures, so that their temperature can be reduced to 0°C-4°C within 1 hour, and they are kept in the process of subsequent processing, distribution and retailing. Keep fresh chicken at this temperature range. Chicken is rich in nutrition, high in water content, and has a suitable pH value (5.0-6.3). It is an ideal substrate for the growth and reproduction of microorganisms. Low-temperature cooling treatment will not eliminate the microorganisms in the chicken, but only prevent the microorganisms from g...

AI Technical Summary

Problems solved by technology

Second, because the dominant spoilage bacteria in different foods are not consistent, and various microorganisms will interact with each other, the type and quantity of dominant spoilage bacteria in different foods may also change, so a single bacterial species is selected as the model The object is not representative, and the accurate shelf life cannot be calculated, that is, the total number of colonies that can ignore the interaction between the matrix and microorganisms should be selected as the modeling object

[0004] However, after our research, we found that neither the shelf life of chilled chicken can be accurately determined by building a growth model to determine the shelf life of specific spoilage bacteria, or predicting the shelf life of chicken based on the total number of bacterial colonies.

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