Study On Quality Change And Control Technology Of Spicy Chicken In The Process Of Cold Chain Logistics

Spicy chicken is loved by consumers because of spicy,tasty,refreshing and delicious.Spicy chicken retains freshness only 1~2 days at the normal temperature.While,the high temperature and high pressure sterilization can make shelf life of spicy chicken extend,but meat will get soft and rotten and its flavor and quality decrease obviously.In order to ensure the quality,the spicy chicken is produced on the day and sold on the day mainly through stores,or only sold in the restaurant.To meet the requirements of market circulation,spicy chicken is in urgent need of effective fresh-keeping methods during logistics.By studying the quality change and control technology of spicy chicken in the process of cold chain logistics,it is expected to solve the existing fresh-keeping problems of spicy chicken.Firstly,this article subpackaged chicken and sensoning of spicy chicken,analysized the effects of different subpackaging ways on quality of spicy chicken and explored whether suitable subpackaging ways could keep quality of spicy chicken better.Sencondly,the effects of microwave processing and non-thermal effect on quality of spicy chicken were discussed by comparing with heating treatment.Thirdly,when microwave processing time was the same,the effects of intermittent microwave times on quality of spicy chicken were analysizd.It explored whether intermittent microwave processing could kill microorganisms effectively,at the same time,quality of spicy chicken kept better,makeing up for the insufficient of which the continuous microwave processing maked the initial quality of products fall.Finally,on the basis of intermittent microwave processing,it explored the effects of ginger,garlic,ginger and garlic mixed extraction conbined with intermittent microwave processing on preservation of spicy chicken,in order to further extend the shelf life.The main conclusions of this paper were as follows:(1)Compared with no subpackage treatment group(Group D: vacuum packaging with chicken,soup brine,oil-pepper mixed together),effects of different subpackage methods(Group A: vacuum packaging with chicken alone,vacuum packaging with oil-pepper and soup brine mixed together;Group B: vacuum packaging with chicken and soup brine mixed together,vacuum packaging with oil-pepper alone;Group C: vacuum packaging with chicken and oil-pepper mixed together,vacuum packaging with soup brine alone)on quality of spicy chicken were studied.The results showed that different subpackage methods have influence on quality of spicy chicken.And the respective vacuum packaging method of chicken mixed with oil-pepper together and the soup brine alone(Group C)was the best.It could keep the original shear force,hardness,springiness,L* values of spicy chicken significantly,and effectively inhibit pH value,TBA value,NPN value,TVB-N value and total bacterial counts of spicy chicken rising,and effectively inhibit the sensory score of spicy chicken falling.(2)Compared with heating treatment(keeping 10 min after core temperature was 85 ?),Effects of microwave processing(stopping after core temperature was 85 ?,microwave time: 60 s,microwave power density: 4 W/g)and its non-thermal effect on quality of spicy chicken were studied.The results were as follows.Microwave processing could inhibit shear force,hardness,springiness,moisture content of spicy chicken during logistics falling significantly,and effectively inhibit pH value,TBA value,TVB-N value,NPN value,total bacterial counts of spicy chicken rising so that it could keep sensory quality better.When microwave processing 60 s,core temperature of spicy chicken was 85 ?,its initial colonies numbers was significantly lower than the initial colonies numbers of heating treatment group(keeping 10 min after core temperature was 85 ?),and their core temperature was the same(85 ?),which proved that there was the microwave non-thermal effect,and the microwave non-thermal effect was dominant,while the thermal effect took the second place.The microwave non-thermal effect would lead to molecular to moving,vibrating,collision at a high speed so that the initial sensory quality of spicy chicken was affected slightly.But compared with heating treatment,the difference of sensory score was not obvious.While,sensory scores of microwave treatment group were higher obviously during logistics.By comprehensively analyzing,microwave processing could make quality of spicy chicken keep better at the same time to kill microorganisms on the 4 ? logistics condition.It could balance the shelf life and sensory quality better.(3)When microwave frequency was 2450 MHz and microwave power density was 4 W/g,effects of intermittent microwave processing times(0 time: 60 s-on,1 time: 30 s-on/20 min-off/30 s-on,2 times: 20 s-on/15 min-off/20 s-on/ 15 min-off/20 s-on)on quality of spicy chicken were studied.The results showed that,when the total microwave processing time was the same(60 s),intermittent microwave processing times were more,the initial quality of spicy chicken kept better.But intermittent microwave processing times were more so that the sterilization effects were worse,the quality of spicy chicken declined faster during the late logistics.By comprehensively analyzing,intermittent microwave processing(1 time: after microwave processing 30 s,stopping microwave processing 20 min,then microwave processing 30 s again)could kept moisture content,shear force,hardness,springiness of spicy chicken better during logistics,inhibit NPN values,pH values,TBA values,colonies numbers of spicy chicken rising effectively at the same time to keep sensory quality of spicy chicken the best in the first 24 days.It could meet current requirements of markets over far distance and it was more conducive to sales.(4)Compared with intermittent microwave processing(30 s-on/20 min-off/30 s-on,microwave frequency 2450 MHz,microwave power density 4 W/g),effects of ginger extraction(5% ginger),garlic extraction(5% garlic),ginger and garlic mixed extraction(2.5% ginger + 2.5% garlic)on quality of spicy chicken processed by intermittent microwave were studied.The results showed that ginger processing group,garlic processing group,ginger and garlic mixed processing group could all keep the original moisture content,shear force,hardness,springiness of spicy chicken better,inhibit NPN values,pH values,TBA values,TVB-N values,colonies numbers rising and sensory scores falling better compared with control group.Among them,garlic processing group(intermittent microwave processing + garlic extraction)could make shelf life of spicy chicken extend to 36 days,and its quality kept the best.Preservation effect: garlic processing group >ginger and garlic mixed processing group >ginger processing group.To sum up,vacuum packaging with chicken,oil-pepper mixed together and vacuum packaging with soup brine alone was the best subpackaging way.On this basis,through the comparison of heating treatment and microwave processing,the test found that the microwave processing could more effectively kill microorganisms while maintaining quality of products during logistics,but microwave processing would make the initial sensory quality of spicy chicken after sterilization slightly decreased.Microwave intermittent processing(1 time)could make up for insufficient of the initial sensory quality of spicy chicken processed by continuous microwave falling.Microwave intermittent processing(1 time)could effectively kill microorganisms at the same time to keeping quality better.Finally,in order to further extend the shelf-life of spicy chicken,the test compared the effects of ginger,garlic,ginger and garlic mixed extraction on quality of spicy chicken processed by intermittent microwave,calculated the effect of 5% garlic extraction on preservation of spicy chicken processed by intermittent microwave was the best.Under the condition of 4 ? logistics,its shelf life was 36 days.In this paper,the best preservation technology was as follow: Cooked chicken kept 10 min in 5% garlic extraction,then cut the chicken into small pieces(1.5 cm ? 2 cm ? 4 cm)and mixed with oil-pepper according to the weight ratio 4:1.After that,vacuum packaging,weight controled at 200 g each bag,then intermittent microwave processing(30 s-on/20 min-off/30 s-on,microwave frequency 2450 MHz,microwave power density 4 W/g);Vacuum packaging with soup brine alone(weight 20 g per bag),then high temperature sterilization(121 ?/15 min).the shelf life of spicy chicken processed by this technology was 36 days and its quality kept the best under the condition of 4 ? logistics.