| Spicy chicken is a special snack in Sichuan and Chongqing,which tastes spicy and delicious.It is popular among consumers and attracts a large number of tourists to taste.However,due to the shelf life of spicy chicken is only 2 days at room temperature,and consumers are reluctant to accept the vacuum packaging spicy chicken which has a long shelf life after high temperature and high pressure sterilization but lost its original taste.Therefore,for a long time,spicy chicken are sold in the form of fresh food in local stores.The circulation radius is very limited,and the development of the industry is severely restricted.In order to expand their scale,manufacturers are currently trying to use such models as establishing chain stores and online e-commerce in other places to sell.Although the production,the sale or the user have the refrigerated condition,due to lack of refrigeration in the process of transportation and the cost is too high,we can only use the insulating package form of "foam box with phase change material" to carry on the normal temperature transportation circulation at present.In the course of circulation,the process of low temperature(Store in cold storage)-high temperature(Relative to the refrigerated temperature,here is the temperature in the insulating package)-low temperature(Storage in domestic or commercial refrigerators)-temperature change is inevitable,and the temperature and its change have a significant influence on the quality of meat products.So for spicy chicken that have not been sterilized by high temperature and high pressure in order to maintain their taste,how to ensure that the microbes do not exceed the standard in the process of temperature changing logistics and how to keep the original taste best,It is a problem that needs to be solved urgently for local industry development and for more foreign consumers toenjoy this special cuisine.The results can also provide scientific reference for other similar products to expand the radius of sales.In this paper,the quality change and control of spicy chicken during the process of temperature changing logistics(keep in cold storage,transport at room temperature with insulating package,storage in household or commercial refrigerator)were evaluated.We chose the commercial chilled chicken breast as raw material,the microwave technology for sterilization.Firstly,in order to observe the quality change and investigate the possibility of the application of the microwave sterilization technology and the quality control of the spicy chicken,the spicy chicken were sterilized in processing process by microwave of different power and time.After that,the spicy chicken were circulated by different temperature changing logistics processes to analyze the changes and interrelationship of water content,pH value,thiobarbituric acid(TBA)value,total volatile basic nitrogen(TVB-N),total bacterial count,sensory score and so on.Then explore the feasibility of microwave sterilization of spicy chicken after normal temperature transportation without timely consumption or sale by consumers or chain stores.Finally,The effect of intermittent microwave treatment on quality control of spicy chicken after normal temperature transportation was studied.The main conclusions are as follows:(1)The spicy chicken was treated by microwave with different power and time combinations(300W60s,300W150 s,500W60s,500W90 s,800W60s)after vacuum packaging,and stored at 4? to simulate the cold chain logistics.The results showed that the center temperature of the spicy chicken was increased after microwave sterilization.The higher the microwave power,the longer the treatment time,the higher the central temperature.The microwave treatment of each combination can delay the change of each index and prolong the logistics period of spicy chicken.The spicy chicken treated by microwave with 800 W and 60 s had the best quality with the slowest increase in the total number of colonies and kept the best hardness and springiness in the process of logistics.It is concluded that microwave treatment with suitable power and time can maintain good sensory quality while controlling microbial reproduction of spicy chicken.It is an ideal technology for preserving quality and freshness.(2)In the processing of spicy chicken,the microwave sterilization of 800W60 s was carried out,and then the common temperature changing logistics(keep in cold storage,transport at room temperature with insulating package for 2 or 3 days,store in household or commercial refrigerator)process in the current logistics market wassimulated,which was compared with the whole cold chain logistics process(4 ?).The results showed that the initial temperature in the temperature control box was 14.9 ?,and then irreversible increased to 25? in 24 hours during the normal temperature transportation.The temperature fluctuation had a significant effect on the quality of spicy chicken,and the longer the temperature fluctuation time,the faster the quality dropped.During the variable temperature transportation,the shearing force,hardness,springiness,chewiness,and L* value of spicy chicken decreased significantly;the quality deterioration indicators such as TBA,TVB-N,and the total number of colonies continued to rise;the aroma of spicy chicken decreased and the color darkened with more laborious to chew.And it had little effect on the cohesion and a* of chicken.The change of temperature in the process of logistics easily leads to bad quality of spicy chicken and shortens the preservation period.(3)Simulated temperature changing logistics process,the spicy chicken were sterilized by microwave again at the end of normal temperature transportation,which have suffered microwave sterilization in the process of processing.The results showed that the total number of colonies in spicy chicken decreased obviously after microwave treatment in result of the significant bactericidal effect.In the first 10 days of shelf life,the changes of pH value,TVB-N,non-protein nitrogen content,hardness,and chewiness of microwaved spicy chicken(HT2,MV2)were lower than those in non-microwaved chicken(HT1,MV1),and the sensory quality was maintained well.The spicy chicken in HT1 and MV1 group were not accepted by the sensual evaluators after 15 days,while the HT2 and MV2 group still maintained a sensory score of seven or more with a slightly lower state of organization.Microwave treatment after normal temperature transportation has a certain fresh-keeping effect on spicy chicken,which can significantly kill microorganisms and delay the deterioration of quality.The edible period is up to 25 days.(4)In order to further improve the storage period and sensory quality of spicy chicken in the process of temperature changing logistics,the spicy chicken treated by intermittent microwave(Microwave 30 s,intermittent cooling 60 s,microwave 30 s again)before shelf life was compared with continuous microwaved(Microwave 60s)chicken.The results showed that intermittent cooling with intermittent microwave treatment before shelf life resulted in dramatic changes in heat and cold,which lead to better sterilization.At the same time,the temperature rise of the spicy chicken was effectively avoided,and the change of moisture content,non-protein nitrogen content,and TBA value during the shelf life of the spicy chicken were not significant.It also effectively delayed the increase of pH value,TVB-N value and the total number of colonies during the shelf life of chicken.The sensory score of IM group spicy chicken was 7.2(9 points system)on the 35 th day and the taste,color,and tissue state remained relatively good,while CM group basically lost its edible property after 25 days.The effect of intermittent microwave treatment after normal temperature transportation is better than that of continuous microwave treatment.In summary,microwave treatment can better control the change of quality in the process of logistics of spicy chicken,significantly slow down the growth of the total number of colonies,and better maintain hardness and springiness.The change of temperature in the process of logistics will accelerate the deterioration of the quality of spicy chicken.And the longer the normal temperature transport time,the more serious the quality decline.Microwave treatment after normal temperature transportation can delay the deterioration of quality of spicy chicken and prolong the edible period,and intermittent microwave treatment after normal temperature transportation is more effective than continuous microwave treatment,and the shelf life of spicy chicken nuggets is more than 30 days.At the same time maintain a good organizational state and flavor.Therefore,the microwave oven can be used for sterilization treatment when the spicy chicken can't be consumed or sold in time,then the quality of the spicy chicken can be appropriately controlled and the edible period can be extended.This treatment method also has certain reference significance to other similar meat products quality control. |
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