Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken

Abstract

To investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volatile flavor substances, volatile salt base nitrogen (TVB-N), total number of colonies, and sensory quality were determined. Results indicated that the pH value of white cut chicken treated by pasteurization process was stable, the total colony count was lower, and the generation of TVB-N was lower. After comparing with the control group, neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color, hardness and chewiness, and the sensory scores were not significantly different from those of the control group (P>0.05). Meanwhile, this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85 ℃ pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product, prolonging the shelf-life of the white cut chicken, and reducing the deterioration of the edible quality of the chicken meat during storage.

Keywords

• pasteurization
• white cut chicken
• quality
• volatile flavor compounds
• shelf life