Abstract:In this paper, the soft-boiled chicken made from Qingyuan partridge chicken was studied, and the safety of the whole soft-boiled chicken and the changes of edible quality indexes of chicken breast and chicken leg after different UHP treatment (350~550 MPa, 5 min) were compared. The results showed that with the increase of treatment pressure, the total number of initial colonies and the total number of coliform bacteria decreased significantly. The firmness, L*, chicken leg meat a*, juice loss rate, and fat oxidation degree of soft-boiled chicken increased significantly (P<0.05), and the tenderness decreased significantly (P<0.05). The elasticity increased first and then decreased, and the water holding capacity decreased first and then increased. There was no significant difference in chewiness and b* between the treatment sample and the control sample (P>0.05). The sensory score of the soft-boiled chicken treated with 350 MPa and 450 MPa was smaller than that of the control group. The total number of colonies and coliform bacteria in 450 MPa treatment group were 3.85 lg cfu/g and 0 cfu/g respectively on the 20 th day after storage at 4 ℃, which did not exceed the requirements of national standards for cooked meat products. Compared with the control group, the shelf life was extended from 7 days to about 20 days. In summary, the soft-boiled chicken treated under the conditions of 350 MPa, 450 MPa, and 5 min is close to the control group in all aspects, indicating that the HPP not only significantly improves the safety of the prepared vegetables of soft-boiled chicken, but also retained the original edible quality to the greatest extent and extended the shelf life of the product. The research results of this paper provide a reference for improving the safety of soft-boiled chicken by HPP.
