| Black-bone Silky Fowl is a unique black food in our country, and it is treated as a pharmaceutical/food resource since ancient times. However, The Black-bone Silky Fowls that sells on the market mostly are hot fresh Silky Fowl that shelf life are short and sanitation are not guaranteed slaughter by small stores, and the eating quality of Black-bone Silky Fowl without cooling postripeness are maximizing. At present, the research of cold fresh chicken’s quality focuses on refrigeration, but the study about cold fresh chicken’s quality change at the cold chain process of Slaughter, pre-cooling, cold storage, transportation and sale has not been reported. At first, we studied Black-bone Silky Fowl basic nutritional qualifty. At second, we studied cold fresh Black-bone Silky Fowl’s quality change at the cold chain process of Slaughter, pre-cooling, cold storage. At finally, we put forward the related improvement measures.1 Comparison of nutritional quality about hybrid and purebred Jinhu Black-bone chickenTwo groups of Black-bone Silky Fowl’s Body weight, Dressing percentage, Semi-eviscerated percentage, eviscerated percentage, crude protein content, Intramuscular fat content and ash content had been determined and compared in the paper. The results showed that Body weight, Dressing percentage, Semi-eviscerated percentage and eviscerated percentage of hybrid group were better than purebred group, including Body weight, Semi-eviscerated percentage and eviscerated percentage of hybrid group were extremely significantly higher than purebred group (P<0.01), and Dressing percentage of hybrid group were significantly higher than purebred group (P<0.05); crude protein content, Intramuscular fat content and ash content of hybrid group were lower than purebred group, including crude protein content and Intramuscular fat content of hybrid group were extremely significant lower than purebred group (P<0.01), but ash content of hybrid group were not significantly different from purebred group. Hybrid jinhu Black-bone Silky Fowl that were better than purebred Jinhu Black-bone Silky Fowl in growth rate and dressing percentage, but were lower than the purebred Black-bone Silky Fowl in basic nutritional value, had been proved in the paper.2 Effect that cold fresh Black-bone Silky Fowl and quality precooled by different methodsQuality including body weight change, holding water capacity, drip loss, cooking loss, pH value, TBARS values of black-bone chicken meat were measured under different precooling conditions. The results showed that:the body weight change of Air precooling processing of black-bone chicken reduced 1.91%±0.35%. meanwhile Water+Air precooling group increased 1.17%±0.27% and Water precooling group increased 2.32%±0.33%; the holding water capacity of black-bone chicken with three kinds of precooling processing were not significant difference (P> 0.05); drip loss of Water precooling group were highest and drip loss of Water precooling group were second highest, and drip loss with three kinds of precooling processing were significant difference (P<0.05):cooking loss of black-bone chicken between Water precooling group and Water+Air precooling group were not significant difference (P> 0.05), but they were significantly higher than Air precooling group (P<0.05); the black-bone chicken’s pH values of Water precooling conditions and Water+Air precooling conditions were significantly higher than Air precooling conditions (P<0.05); the TBARS values of Water precooling group and Water precooling group were not significant difference(P>0.05), but they were significantly higher than Air precooling group (P<0.05).3 Microbial growth kinetics model of black-bone chicken during the cold storageMicrobial growth kinetics model of black-bone chicken were developed at 0℃,4℃,7℃ and 25 ℃ in this paper. These models were validated by Af, Bf, TVB-N and Sensory evaluation. The results showed that:the models were enough accuracy at 0℃and 4℃, but were not accuracy at 7℃ and 25 ℃. The time that TVB-N value of black-bone chicken exceed the national standards were 7d、6d、4d and 2d at 0℃,4℃,7℃ and 25 ℃; the Sensory evaluation value exceed acceptable level at 10d,8d,6d and 3d.4 Improvement in cold fresh black-bone chicken of cold chain technologyThe CFU of killing floor, productivity tools and precooling water were reduced in improved measures. Improvements of refrigerated transportation:1. Refrigerated truck installed door leads; 2.Delivering early; 3.Putting black-bone chicken into incubator. Temperature of black-bone chicken was more stable and lower in improved measures. CFU of unpacked black-bone chicken go over 106cfu/cm2 after 3d in freezer sale. CFU of PVC pallet packaging black-bone chicken go over 106cfu/cm2 after 4d in freezer sale. CFU of vacuum packing black-bone chicken go over 106cfu/cm2 after 7d in freezer sale. Sensory evaluation values of vacuum packing black-bone chicken were worse than unpacked and PVC pallet packaging. |
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