Studies on Preparation and Shelf Life of Wine Chicken

• Main Authors: Chih-Yung Hsu, 徐志泳
• Other Authors: Ying-Yu Tseng , Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/21766900710277459098

碩士 === 國立屏東科技大學 === 畜產系 === 92 === Abstract Wine chicken is a prepared poultry products, which is a product soaking in cold marinate content wine. The purpose of this study was to determine the wine chicken quality as effect by cooking temperature and the wine contents in marinate, the shelf life of different packaging type and storage temperature of wine chicken were also evaluated. Results showed that the leg of semi-country chicken use as raw materials, cooked at 85-90℃ hot water, the internal temperature reached to 82℃, then soaked in marinate content 15% Shoahsing wine for 24 h, the good quality of wine chicken products were obtained. The pH of wine chicken sample decreased at the 10th day storage of each treatment, but the sample of 2-4 ℃ cooling stored sample were higher significantly than freezing stored sample after the 17 day storage (p< 0.05). The elasticity of wine chicken skin was not significantly different in which aerobic or vacuum packing products, and the storage temperature also were not significantly effective. The shear value of wine chicken meat increased significantly in sample which with aerobic package both of 2-4 ℃ cooling stored sample at the 10th day, and the sample stored at -15 ℃ at the 17th day, respectively. After 17 days storage, total viable bacterial counts and lactobacillus bacterial in vacuum package and 2-4 ℃ cooling stored sample were higher than -15 ℃ frozen stored sample, but the psychrophilic microorganisms in vacuum package and frozen stored sample was higher then aerobic package and 2-4 ℃ cooling stored sample. The TBARS and VBN value of wine chicken sample were stable during the initial 10 days storage time, but the sample with aerobic package, TBARS increased significantly at the 24th day in both of 2-4 ℃ cooling and -15 ℃frozen stored sample. The VBN value increased significantly from the 17th day after storage time, and the highest value was found in sample which with aerobic package and at 2-4 ℃ cooling stored sample. Consequently, for maintained a good quality of prepared wine chicken, cooked the raw semi-country chicken meat to the internal temperature reach to 82℃, then soaking in marinate added with 15 % Shoahsing wine, and the products stored at 2-4 ℃ not more then 10 days and -15 ℃ frozen stored sample not more then 17 days, the products might keep good quality.