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Effect of Garlic Aqueous Extracts on Shelf Life of Sauced Chicken Claws
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TS251.92

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    Abstract:

    The garlic aqueous extracts which can prolong the shelf life of sauced chicken claws was investigated via K-B in vitro bacteriostasis test based on E. coli and S. aureus. The extracts obtained by common aqueous extraction method was selected as the best preservative according to the results of bacteriostasis experiment and sensory evaluation. The immersion method was then used to preserve the sauced chicken claws. The actual fresh-keeping effect during storage was determined by measuring the total viable counts and the volatile flavor components (gas chromatography-mass sepetrometry, GC-MS). The results showed that the garlic aqueous extracts had strong bacteriostasis, exhibiting good preservation effect on the volatile flavor of sauced chicken claws. Garlic aqueous extracts are natural bacteriostatic substances which can be used in cooked sauced chicken claws preservation. More important, this method provides a new idea for the preservation of cooked meat products.

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DIAO Xinyue, HUAN Yanjun, MA Fei, LIU Li. Effect of Garlic Aqueous Extracts on Shelf Life of Sauced Chicken Claws[J]. Journal of Food Science and Biotechnology,2020,39(12):85-91.

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  • Online: April 06,2021
  • Published: December 25,2020
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