Changes of the quality of the starched chicken with pallet packaging stored at low-temperature
With chilled fresh chicken breast for processing starched chicken,the low-temperature preservation of starched chicken with pallet packaging at 4 ℃ was measure the total bacteria counts,pH values,TVBN content in timing sequence,and were evaluated based on sensory evaluation.The results showed that the total number of bacteria increased to 2.1×104 cfu/g,TVBN content achieved to 16 mg/100 g,pH value rose to 6.3,it exceeded the standard value for 96h.Further identification showed that the bacterial flora in starched chicken was constituted by Enterobacter,Lactobacillus and Pseudomonas.Pseudomonas was the dominant bacteria.Moreover,the corruption of starched chicken was caused by the Pseudomonas and Enterobacter.Accordingly,the shelf life of starched chicken with pallet packaging was chosen for 84 h at 4 ℃.