Effect of different packaging on shelf-life and microbiological quality of salted chicken during low temperature storage

Salted chicken, as traditional chicken product of China, which characterizes Hakka flavor.In order to develop an economical and effective packaging to prolong shelf life of salted chicken in cold chain sales, the physicochemical characterization and dominant pollution microorganism of salted chicken from common packaging, vacuum packaging and modified atmosphere packaging were examined.Results showed no significant difference (p>0.01) in water content, pH and volatile basic nitrogen in salted chicken of different packaging.A linear increase of total aerobic bacteria in salted chicken of different packaging was also observed during storage at 10℃, and their growth rates were general packaging >atmosphere packaging >vacuum packaging.clostridium, coliform and lactic acid bacteria were not detected in salted chicken of different packaging during storage at 10℃, and a little yeast and mold could be detected in salted chicken of different packaging.The dominant aerobic bacteria from salted chicken of different packaging were identified using 16S rDNA sequence analysis method.Results showed these aerobic bacteria were Pseudomonas sp., Staphyloccocus aureus, Exiguobacterium sp.and Carnobacterium sp..That existed difference between dominant aerobic bacteria in the salted chicken of different packaging.