Study on novel processing technology of pickled chicken's feet without irradiation and hydrogen peroxide

A novel processing technology of chicken feet was on the condition of no hydrogen peroxide, no irradiation used.Optimum process parameters of raw material-chicken feet-treatment were studied for total bacterial count by single factor test and orthogonal test method.The results revealed that the material liquid ratio 1 ∶ 1.5, the ultrasonic treatment time 45 min, the salt addition amount 4% and the white vinegar addition amount 30% of the treatment fluid. Meanwhile, the most suitable addition of white vinegar and the best anti-corrosion condition during the later stage were investigated for total bacterial count and sensory evaluation.The results showed that the white vinegar addition was 2%, the lactic acid was 2%, natural plant extracts was 0.5%. In summary, ultrasonic treatment may effectively shorten the processing time, in the same time, ultrasonic treatment combined with self-made white vinegar can inhibit bacteria through every processing link so that vacuum packing pickled chicken feet can be preserved for 6⁹ months at room temperature and the the safety factor can be improved.