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Chinese Agricultural Science Bulletin ›› 2015, Vol. 31 ›› Issue (8): 26-32.doi: 10.11924/j.issn.1000-6850.2014-2493

Special Issue: 畜牧兽医

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Dynamic Study on Disinfectant Treatment Effects on the Shelf Life of Chilled Chicken

Liu Jun1,2, Liu Yali3, Zheng Nenzhu4, Dai Liping 5, Wang Shuang6, Tang Junwang1, Liu Bojing7, Li Chunmei2, Lu Lizhi1   

  1. (1Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021;2College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095;3Zhejaing Animal Husbandry and Veterinary Techniques Extension Station, Hangzhou 310000;4Fujian Academy of Agricultural Science, Fuzhou 350003;5Jiande Slaughter?House of Three Brothers, Jiande Zhejiang 311600;6Shenzhen Wusong Combination Limited Company, Shenzhen 518000;7College of Animal Science and Technology, Zhejiang University, Hangzhou 310058)
  • Received:2014-09-13 Revised:2015-03-06 Accepted:2015-01-23 Online:2015-04-07 Published:2015-04-07

Abstract: The present study investigated the effects of carcass treated with disinfectant on the shelf life of chilled chicken during the pre-cooling in slaughter processing. 105 spring chickens with the similar weight and health condition were randomly divided into 3 pre-cooling treatments, treatments with 84-Disinfectant and DBDMH (one kind of disinfectants) were taken as the two test groups and the other as the control group. During the whole trial, all the carcasses were kept at 4℃. Samples were collected at 12, 36, 60, 84, 108, 156, 204 h after all the treatments finished and analyzed for the changes of microbial, physical and chemical indicators in the breast muscle. The total number of bacteria treated with 84-disinfectant and DBDMH reached the level of 1×105 cfu/g and 1×106 cfu/g, 48 h later than the that of the control group, the values of TVB-N treated with the 84-disinfectant and DBDMH reached the limited values of 15 mg/100g, 96 h later than that of the control group; the values of pH treated with 84-disinfectant and DBDMH were higher than that of the control group all the time and reached the value of pH 6.4 at 204 h when compared with the control group; the content of IMP and IMF decreased by treated with 84-disinfectant in breast muscle, but little effect appeared in the DBDMH treated group when compared with the control group; compared with the control group, there were some effects on the values of L*, a*, b*, shear force and water-holding capacity in some way treated with the 84-disinfentant and DBDMH in the whole period stored at 4℃. These results suggested that 84-disinfentant and the DBDMH had beneficial effects on the shelf life of chilled chicken.