Abstract:The study investigated the effects of substituting sodium dehydroacetate with glucose fermentation products on braised chicken breast preservation. This experiment adopted the uniform design test method，using seven different compounding ratios of glucose fermentation products and sodium dehydroacetate for processing braised chicken breast and storing them in a refrigerated environment at 0-4 ℃. The aerobic plate count of the braised chicken breast was measured on days 0，4，7，14，and 21，as well as coliform count，pH value，color difference （L* value，a* value，and b* value），and sensory score. Results showed that compared with the blank group，the glucose fermentation products and sodium dehydroacetate of different compounding ratios all exhibited significant inhibitory effects on the aerobic plate count and coliform count of the braised chicken breast.The combination of 1.6% glucose fermentation product and 0.02% sodium dehydroacetate had the best inhibitory effect. Moreover，this combination could well maintain the quality of the product during the refrigeration period，with pH value remaining stable during storage，small changes in color difference（L*，a*，and b* values），and high sensory scores，indicating good product stability.