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Fresh Conditioning chicken nutrient-rich, convenient to eat, loved by consumers, has now become one of the main varieties of cooking meat consumption, consumer becoming popular. But easily contaminated microorganisms in the production and distribution process, resulting in shorter shelf life, severely restricted the rapid development of fresh cooking meat, and current research related to the fresh conditioning Chicken Irradiation Preservation has not been reported. Therefore, to carry out the chicken irradiation of fresh conditioning and auxiliary preservation effect, to extend the shelf life of products, improve product safety, the actual significance and research value. This paper studied the the fresh conditioning Chicken initial pollution and different irradiation dose, antioxidants, packaging chicken sterilization and storage effect of fresh conditioning, determine of fresh the conditioning Chicken irradiation and auxiliary fresh best technology . Objective is to form a fresh conditioning the chicken fresh technology standard method to provide the theoretical basis and technical support. 1 fresh conditioning chicken in the total number of colonies of bacteria, fungi and yeasts, coliform pollution initial conditions according to the national standard method. The results show that the the fresh conditioning Chicken pollution initial condition is more serious, in which bacteria are the main advantages of bacteria. 2. Irradiated with different doses (0,1,2,3,4,5 kGy) chicken fresh conditioning, research irradiation on the total number of colonies and coliform bacteria killing effect, and irradiation of fresh conditioning effect of chicken Storage. The results show that irradiation can effectively control the number of bacteria and coliform. The bacteria the total D of 10 value 1.37kGy; the D value 4.90kGy; coliform bacteria D 10 value 1.34kGy the D value 2.00kGy. 5kGy irradiation conditioning chicken can effectively kill aerobic bacteria and coliforms, improve product hygiene and safety. Storage at 4 ℃, fresh conditioning via 5kGy irradiated chicken in 21 days, the total number of colonies yet more than meat hygiene standards, but irradiation on physical and chemical indicators have a certain impact, accelerate fat oxidation TBA value increased color yellow. 3 single factor experiment TBHQ, BHT, tea polyphenols, rosemary, V E the V C six kinds of antioxidants antioxidant effect of screening, thereby elect better antioxidant complex orthogonal rotation combination design. The results showed that different concentrations of the Sixth the antioxidants inhibit fat oxidation have some effect, TBHQ, polyphenols, BHT better, rosemary, V E second, V C the worst. The polyphenols V C , the V E three compound, the antioxidant effect contribution size: TP gt; V E the gt; V C ; between tea polyphenols and V E there is a significant interaction (P lt; 0.05), tea polyphenols and V C V C V E also have interaction, but not statistically significant (P gt; 0.05). Added tea polyphenols, V , E the V C 0.026%, 0.020%, 0.028%, even after 5kGy irradiation treatment and 21 days of storage at 4 ℃ the TBA value has yet to exceed fatty acids defeated indicators. To improve the quality of the fresh conditioning irradiated chicken ordinary packaging, vacuum packaging, modified atmosphere packaging on of irradiated fresh Conditioning chicken during storage at 4 ℃ total number of colonies, TBA value, TVB-N value and color value. The results show that: the effect of the six kinds of packaging quality fresh conditioning of irradiated chicken: vacuum packaging gt; anaerobic packaging gt; hypoxia packaging gt; high oxygen packaging gt; ordinary packaging gt; control group. After vacuum packaging of the irradiated samples was stored at 4 ℃ 21d, the color remained bright red. For determining the preservation process, radiation dose, packaging, storage time using central composite experimental design for process optimization studies, and the analysis and evaluation of nutrition indicators and sensory acceptance. The results determine the oxidizer (V , E the 0.020% Vc0.028% the irradiation dose 3.5kGy anti tea polyphenols 0.026%) vacuum packaging may be extended the best preservation process of conditioning fresh chicken 26 days. And a pH value of 6.05, the TBA value 0.265mg/kg the TVB-N value 14.48mg/100g-a * value of 3.60 were found. Meat quality requirements, while irradiation preservation and control groups between various nutritional indicators no significant differences in the sensory acceptability good.
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