宰后预冷却对白条鸡肉品质的影响  

Effect of Postmortem Chilling on Chicken Quality

作　　者：闵成军[1] 朱志盈[1] 武花锋 龚官兵 王春义[1] 杨德明[1] 

机构地区：[1]江苏雨润食品产业集团有限公司,江苏南京210041

出　　处：《食品科学》2010年第10期317-320,共4页Food Science

摘　　要：采用L9(34)正交试验探讨宰后预冷温度、预冷时间、分割车间停留时间对白条鸡肉保水性的影响,采用L9(34)正交试验探讨预冷温度、预冷时间、次氯酸钠加入量对白条鸡胴体表面菌落总数以及大肠菌群的影响。结果表明:通过控制预冷温度、预冷时间及分割车间停留时间,可以提高白条鸡肉的保水性、减少血冰的生成量;通过控制预冷温度、预冷时间及次氯酸钠加入量,可以有效减少白条鸡胴体表面的菌落总数,抑制大肠菌群的生长繁殖。各因素对保水率、失水率的影响程度均为预冷温度>预冷时间>分割车间停留时间;提高保水性的最佳工艺条件为预冷温度(15℃,8℃)、预冷时间35min、分割车间停留时间30min;控制失水率的最佳工艺条件为预冷温度(10℃,4℃)、预冷时间30min、分割车间停留时间40min。各因素对感官质量(血冰)的影响程度为预冷温度>分割车间停留时间>预冷时间,控制血冰的最佳工艺条件为预冷温度(10℃,4℃)、预冷时间30min、分割车间停留时间25min。各因素对菌落总数、大肠菌群的影响程度为预冷温度>次氯酸钠加入量>预冷时间,最佳工艺条件为预冷温度(10℃,4℃)、次氯酸钠加入量80mg/kg、预冷时间30min。This study aimed at investigating the effects of chilling temperature, length of chilling time and length of standing time at the segmentation workshop on water-holding capacity of chicken and investigating the effects of chilling temperature, length of chilling time and sodium hypochlorite amount on total number of bacteria and coliform bacteria on the surface of chicken carcasses by a 3-facor, 4-level orthogonal array design. The results indicated that the water-holding capacity of chicken was enhanced by controlling chilling temperature, length of chilling time and length of standing time at the segmentation workshop and the production of blood ice was reduced. An obvious reduction in total number of bacteria and coliform bacteria could be achieved by controlling chilling temperature, length of chilling time and sodium hypochlorite amount. The effects of chilling conditions on water-holding capacity and water-losing rate decreased in the following order： chilling temperature length of chilling time length of standing time at the segmentation workshop. The optimum chilling conditions for retaining water-holding capacity of chicken were chilling at （15, 8 ℃） for 35 min and subsequent standing for 30 min at the segmentation workshop, while chilling at （10, 4 ℃） for 30 min and subsequent standing for 40 min at the segmentation workshop were able to minimize water-losing rate. The effects of chilling conditions on the production of blood ice decreased in the order of chilling temperaturelength of standing time at the segmentation workshoplength of chilling time. The optimal chilling conditions for reducing the production of blood ice were chilling at （10, 4 ℃） for 30 min and subsequent standing for 25 min at the segmentation workshop. Chilling temperature, length of chilling time and sodium hypochlorite amount exhibited different effects on total number of bacteria and coliform bacteria on the surface of chicken carcasses in the decreasing order： chilling temperature sodium hypochlorite amount

关 键 词：预冷却 鸡肉 保水性 菌落总数 大肠菌群 

分 类 号：TS205.7[轻工技术与工程—食品科学]