Abstract:To extend the shelf life of refrigerated chicken, 60Co-γ irradiation and antioxidants were used and the effect of Vc on low-dose irradiation of chicken were investigated in this study. The best irradiated process was treating the chicken for 5 min by 0.4% Vc and vacuum packing under the 2 kGy irradiation dose and then storing them up for 28 d below 4 ℃.Total number of colonies, chrominance, shear force, TBA, TVB-N, pH were measured within 28 d storage. The results showed that the total number of colonies, TVB-N, tendness, pH of Vc-treated group had no obvious effects during the storage period. Chrominance of Vc-treated group was better than that of blank group, while TBA of Vc-treated group was less than that of blank group at 0 d, 14 d and 28 d, respectively. TBA of blank group at 0 d and that of Vc-treated group at 14 d had no significant differences (P>0.05), which showed that Vc-treated effectively inhibited the oxidation of irradiated chicken. Therefore, low-dose irradiation and antioxidants processing can inhibit microbial growth and fat oxidation in chicken, and lower the color variation, achieving good preservation effect.
