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Study on the Preservation Effect of White Pepper and Cinnamon on Chilled Chicken

LI Zhen-jie

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Abstract

The effect of the preservation for chilled chicken treated by different concentrations of white pepper and cinnamon solution in the environment of 0～4℃ lab was studied in the paper.The different effects of preservation were evaluated using the indicator of total number of colonies,TVB-N,pH and sense.The result showed that white pepper and cinnamon had a significant effect on the preservation of chilled chicken and 1.0% white pepper and 1.0% cinnamon had a greater effect,which can reduce the total number of colonies,control the increasing of pH value and maintain a good sense.The chilled chicken that be processed still has a good sense in 10 days,and the shelf life can be extended in 7 days.

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What this paper is about

The effect of the preservation for chilled chicken treated by different concentrations of white pepper and cinnamon solution in the environment of 0～4℃ lab was studied in the paper.The different effects of preservation were evaluated using the indicator of total number of colonies,TVB-N,pH and sense.The result showed that white pepper and cinnamon had a significant effect on the preservation of chilled chicken and 1.0% white pepper and 1.0% cinnamon had a greater effect,which can reduce the total number of colonies,control the increasing of pH value and maintain a good sense.The chilled chicken that be processed still has a good sense in 10 days,and the shelf life can be extended in 7 days.

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Available abstract

The effect of the preservation for chilled chicken treated by different concentrations of white pepper and cinnamon solution in the environment of 0～4℃ lab was studied in the paper.The different effects of preservation were evaluated using the indicator of total number of colonies,TVB-N,pH and sense.The result showed that white pepper and cinnamon had a significant effect on the preservation of chilled chicken and 1.0% white pepper and 1.0% cinnamon had a greater effect,which can reduce the total number of colonies,control the increasing of pH value and maintain a good sense.The chilled chicken that be processed still has a good sense in 10 days,and the shelf life can be extended in 7 days.

Key concepts: Pepper, Food science, Shelf life, White (mutation), Horticulture, Chemistry, Toxicology, Mathematics

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