Optimization of complex biological preservatives to improve preservation of chilled chicken by response surface methodology

In order to extend the shelf life of chilled chicken,based on single factor experiment results,preservation effects of complex preservatives composed of oregano essential oil,tea polyphenol and D-sodium erythorbate on chilled chicken breast were studied by Box-Behnken experimental design and response surface methodology.Regarding TVB- N( total volatile basis nitrogen) as response value, Design- Expert software was used to construct quadratic regression model,so that the most appropriate ration of each kind of bio-preservative was identified. Chilled chicken breasts were treated with optimized complex biological preservative. Sensory valuation,textural analysis,color,p H value,APC(aerobic plate count),TVB-N and TBA(thiobarbituric acid)were determined to verify the effects of preservation. The results showed that the optimal rations of complex biological preservatives on chilled chicken were that oregano essential oil was 0.786%,tea polyphenol was0.164% and D-sodium erythorbate was 0.031%,the TVB-N reached to 81.89 mg/100 g. The shelf life of chilled chicken treated by complex preservative was extended to 11 ~12 days compared to 7 days for the control group stored under 4 ℃.