Application of Hurdle Technology in Pickled Chicken Feet Preservation

Hurdle technology was used to determine optimal conditions for preserving pickled chicken feet.Fat content,water activity,pH and nisin-to-sodium diacetate ratio were identified as hurdle factors.A four-factor,three-level orthogonal array design was used to optimize these hurdle factors based on sensory score and shelf life.The optimal hurdle conditions for preserving pickled chicken feet were established as follows: fat content 13.2 g/100 mL,water activity 0.809,pH 4.0 and a mixture of nisin of sodium diacetate at a ratio of 1:3 as a preservative.Under these conditions,the shelf life of pickled chicken feet in an environment of 37 ℃,80% humidity and 33% light exposure was 50 day.