乳酸钠在延迟袋装鸡肉食品中肉毒杆菌产生肉毒素的作用  

Effect of sodium lactate on delay botulinus producing creotoxin in bagged chicken food

作　　者：刘国祥 张红丽 申介健 孙自华 王辉 

机构地区：[1]河南金丹乳酸科技股份有限公司,河南郸城477150

出　　处：《肉类工业》2011年第10期27-30,共4页Meat Industry

摘　　要：将添加1.4%氯化钠、0.3%磷酸钠和0(对照)、2.0%2、.5%3、.0%3、.5%乳酸钠的生鸡肉接种10种混合型的(包括蛋白水解型A和B)肉毒杆菌孢子,然后粉碎,装入真空袋中。放入温度为88℃的水浴中,使肉的内部温度达到71℃。将上述处理后的袋装鸡肉放置于27℃的恒温箱中10d,以5袋为一个实验单位,每间隔一段时间后检测实验组中的肉毒素。随着乳酸钠浓度的上升,肉毒杆菌被抑制的效果也非常明显。实验组中含有0、2.0%、2.5%3、.0%和3.5%的乳酸钠时,肉毒素产生的时间分别是27℃静止放置后的第3、4～54、～6、7、7～8天。肉汤培养实验揭示,延缓肉毒杆菌产生肉毒素的是乳酸根,而非钠离子。10 mixed type botulinus spore（including proteolysis type A and B） were inoculated into raw chicken that respectively added 1.4% Nacl,0.3% sodium phosphate and 0,2.0%,2.5%,3.0%,3.5% sodium lactate,then the chicken were grinded and vacuumized to pack.Bagged chicken were put into 88℃ water bath,making sure that inner temperature of meat reached 71℃.The bagged chicken were put in 27℃ incubator for 10 days,taking 5 bags as a experiment unit,detecting creotoxin after a given interval time.With the increasing of sodium lactate concentration,inhibition effect of creotoxin was significant.The experimental groups that added 0,2.0%,2.5%,3.0% and 3.5% sodium lactate were producing creotoxin after static put in 27℃ for 3,4~5,4~6,7,7~8 days,respectively.The broth culture experiment showed that it was lactate that could delay botulinus producing creotoxin,but not sodium ion.

关 键 词：乳酸钠 肉毒杆菌 孢子 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]