Study Of Chilled Chicken Preservation Based On Plant Extracts

Chilled chicken is fresh chicken which was treated with rapid cooling process after slaughter,so that the carcass temperature chould be reduced quickly to 0 to 4 ℃,and carcass is always kept in 0 to 4 ℃ during the subsequent processing,distribution and sale.The sanitary condition of chilled chicken is higher than fresh chicken and the taste,flavor and freshness is higher than frozen chichen,so that chilled chicken is liked by cunsumers.But chilled chicken chould be polluted by microorganism during slaughter,storage and sale,so shelf life of chilled chicken is often short.Plant extracts is substances which is extracted or processed from plants with proper solutions or methods.Many herbal medicine and spice extracts are proved to be of antisepsis and anti-inflammation,anti-cancer and antioxidant.This research screened nineteen kinds of plant extracts throgh growth curve,and used selected plant extracts to combine with physical and chemical antibacterial methods to seek effective methods for chilled chicken.the freshness of chilled chicken was evaluated by aerobic bacterial count,p H value,TVB-N and other indicators.The main results are as follows:(1)Through growth curve of nineteen kinds of plant extracts,we found inhibition effects of thymoquinone,thymol and carvacrol,citral,cinnamaldehyde,allicin were good,considering the solubleness and price,citral,cinnamaldehyde and allicin were used in following studies.(2)Different concentrations of citral,cinnamaldehyde,allicin alone or combined were studied,the results showed that citral,allicin can extend the shelf life of chilling chicken by2-4 d,cinnamaldehyde can prolong the shelf life by 5 d.The combination of three kinds of natural substances has a better preservative effect.(3)Effect of combination of plant extract with LED and ultrasonic were tested,and the results showed that the combination of three natural substances and physical means had certain effect of reducing bacteria.The three natural substances are used in combination with trisodium phosphate,sodium lactate,potassium lactate,potassium sorbate,citric acid and lactic acid,which can enhance the preservative effect of chicken.(4)Chitosan was used to form film,the results show that effect of preservation of fresh-keeping agent has improved significantly,and the microflora also changed greatly.