Effect of biochemistry compound preservatives on fresh chicken quality

In order to improve the shelf- life of the aging broilers, the size of inhibition zone of raw broiler common pathogens ( Shigella, Salmonella, and Staphylococcus aureus) and spoilage bacteria ( Pseudomonas) was as the evaluation index.By using single factor experiment and L9 ( 34) orthogonal experiment, the best concentrations of nisin, sodium diacetate, and the shrimp shell extract were as follows 0.03%, 0.25%, 0.3%.The results of sensory scores, cooking loss, centrifugal loss, TVB- N and total bacterial count of chicken treated by the compound preservatives were better than the control group and the chemical preservation group ( potassium sorbate and sodium acetate dehydrogenation) . The shelf- life of chicken treated by the compound preservatives could be extended more 5 ~ 6d than the control group and more 3 ~ 4d than the chemical preservation group under 4℃refrigerated storage.