Abstract:To extend the shelf life of chilled chicken, this study optimized the parameters for the synergistic effect of high-pressure treatment and composite biological preservatives, creating an efficient preservation plan. A four-factor interaction model was constructed using response surface methodology, with factors including the concentrations of Nisin (0.4~0.5 g.L-1) and lysozyme (0.2~0.3 g.L-1), pressure (300~400 MPa), and holding time (10~20 min). The colony count and TVB-N value were used as indicators to optimize the parameters. The optimal process conditions were determined as follows: Nisin concentration of 0.45 g.L-1, lysozyme concentration of 0.25 g.L-1, pressure of 350 MPa, and holding time of 15 minutes. Under these conditions, the colony count was 2.415 lg CFU/g and the TVB-N value was 7.845 mg/100g, with a deviation of ≤5% between the predicted and experimental values. Storage experiments showed that the shelf life of chilled chicken could be extended to approximately 20 days. The results indicate that the high-pressure treatment and biological preservatives have a synergistic effect, providing theoretical support for the development of efficient preservation technologies for chilled meat products, and technical support for optimizing process parameters in industrial applications.
