ZnO Nanoparticles Combined Low Frequency Microwave on the Quality and Shelf Life of Hongsu Chicken Dishes

doi:10.3969/j.issn.1673-1689.2020.01.011

Home > Archive>Volume 39, Issue 1, 2020 >76-83. DOI:10.3969/j.issn.1673-1689.2020.01.011

ZnO Nanoparticles Combined Low Frequency Microwave on the Quality and Shelf Life of Hongsu Chicken Dishes
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                        10.3969/j.issn.1673-1689.2020.01.011
                    
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The two-stage sterilization methods and shelf life of vacuum-packed Hongsu chicken dishes were studied. By analyzing the effects of different low frequency microwave sterilization methods on the sterilization rate，flavor，color，texture and sensory quality of Hongsu chicken dishes，it was concluded that the best condition of 915 MHz microwave sterilization was 1750 W/3 min，so this method was combined with ZnO nanoparticles（0.06 g/kg）for subsequent sterilization and storage experiments. In order to predict the shelf life of Hongsu chicken dishes，with the total colony number as an indicator，the Gompertz equation was used to fit the growth of microbes in Hongsu chicken dish during cold storage. Results showed that the Gompertz equation can well reflect the Microorganism changes during storage with R2 values of 0.993 76，and the shelf life was calculated as 97 d. The changes of microorganism，pH and sensory quality during the cold storage of Hongsu chicken dishes were evaluated. The results showed that the quality of products was within acceptable range during the shelf life.

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WANG Jingyu, ZHANG Min, YANG Chaohui. ZnO Nanoparticles Combined Low Frequency Microwave on the Quality and Shelf Life of Hongsu Chicken Dishes[J]. Journal of Food Science and Biotechnology,2020,39(1):76-83.

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Online: April 09,2020
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