Effect of salt baked chicken treated with different preservatives on antibacterial property and quality

Objective: The antibacterial property and quality of some preservatives in salt backed chicken was studied.Methods: Nisin,sodium diacetate,dehydroacetic acid sodium,potassium sorbate,natamycin,ε- polylysine were choosen as preservatives,with the total number of colonies,p H,sensory evaluation as the index of assessment,the single preservative and interaction of two preservatives effect on antibacterial property and quality of salt baked chicken were researched. Results: When added 4 g / kg nisin or 2 g / kg ε- polylysine,the sensory quality,p H of salt baked chicken achieved best optimizations,and antibacterial property was very obvious. The interaction of 5 g / kg nisin and 2.5 g / kg ε- polylysine worked best,total number of colonies were 5800 cfu / g,sensory evaluation 4.04,p H6.53 and effects were better than nisin obviously.