HUBEI AGRICULTURAL SCIENCES ›› 2018, Vol. 57 ›› Issue (21): 105-108.doi: 10.14088/j.cnki.issn0439-8114.2018.21.026

• Storage & Processing • Previous Articles     Next Articles

Effects of Preservation Qualities of Chickens Treated by Vacuum Cooling and Modified Atmosphere Packaging

LIU Yong-ji, FENG Xiao-yan, ZHONG Rui-min   

  1. Henry Fok School of Food Science and Engineering,Shaoguan University,Shaoguan 512005,Guangdong,China
  • Received:2018-03-06 Online:2018-11-10 Published:2020-01-13

Abstract: The effect of vacuum precooling and modified atmosphere packaging technology on the preservation of chickens were studied. Three groups of chicken samples were common plastic covered packaging without vacuum precooling, common plastic covered packaging with vacuum precooling and modified atmosphere packaging with vacuum precooling. The preservation qualities of the samples at 2±2 ℃ were evaluated by microbial, sensory, physical and chemical indices,during storage. The results showed that the shelf life of the chicken without vacuum precooling and modified atmosphere packaging, the chicken with vacuum precooling, and the chicken with vacuum precooling and modified atmosphere packaging were 4 days, 8 days and 11 days, respectively. The vacuum precooling combined with modified atmosphere packaging showed an application value in further prolong the shelf life of cold storage chicken.

Key words: cold storage chicken, vacuum precooling, modified atmosphere packaging, preservation qualities

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