Due to spicy chicken lack of effective fresh-keeping methods, compared with heating treatment (keeping 10 min after core temperature was 85 ℃) , Effects of microwave processing (stopping after core temperature was 85 ℃, microwave time: 60 s, microwave power density: 4 W/g) and its non-thermal effect on quality of spicy chicken were studied during storage. The results were as follows. 1) The initial colonies numbers (1.5 lg CFU/g) of spicy chicken processed by microwave was significantly lower than heating treatment group with the same core temperature (85 ℃), which proved that the microwave non-thermal effect was dominant than the thermal effect. 2) The initial sensory quality of spicy chicken processed by microwave was inferior than heating treatment group. But after 6 days during storage, compared with heating treatment, microwave processing could inhibit shear force, hardness, springiness, moisture content of spicy chicken falling significantly, and effectively inhibit pH value, TBA value, TVB-N value, NPN value, total bacterial counts of spicy chicken rising so that it could keep sensory quality better. And the colonies numbers of spicy chicken of heating treatment group was 4.765 lg CFU/g in the 18th day, which lost the edible value. While, in the 18th day the colonies numbers of spicy chicken of microwave processing group was 3.79 lg CFU/g and the sensory quality kept better. It showed that microwave processing could balance shelf life and sensory quality of spicy chicken better, its shelf life could reach 24 days.
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