酸化亚氯酸钠对鸡肉致病菌的致死模型研究  

Inactivation Model of Acidified Sodium Chlorite on Pathogenic Bacteria in Chicken Meat

作　　者：王虎虎[1] 董洋[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室南京210095

出　　处：《中国食品学报》2013年第9期33-38,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：现代农业产业技术体系(CARS-42)

摘　　要：为探求肉鸡屠宰过程中,酸化亚氯酸钠(ASC)对冰鲜鸡肉中主要致病菌的致死效果和致死模型,研究了不同ASC条件组合处理对沙门氏菌和单增李斯特菌的致死效果;运用3种模型拟合不同条件ASC对鸡肉中这两种致病菌的致死规律,结果表明:ASC的浓度越高,酸性程度越大,其对致病菌的致死效果越强。在pH 2.5的条件下DoseResp曲线能准确地模拟ASC对这两种致病菌的致死效果。在pH 3.5和6.0条件下,Logistic曲线能准确描述这两种致病菌的死亡规律。With the aim to search the effects and inactivation model of of acidified sodium chlorite （ASC） on two pathogenic bacteria of chilled chicken meat during processing. In current study, effect of ASC with various conditions on population and inactivation model of Salmonella and L. monocytogenes have been explored. The results show that effects of ASC on pathogenic bacteria inactivation was significantly affected by the single factors of pH and concentration. DoseResp model has higher fitting degree and more proper for deseriping inactivation kinetics of pathogenic bacteria in pH=2.5 condition than the other two models in pH 3.5 and 6.0 condition, Logistic model has higher fitting degree than the other two models.

关 键 词：冰鲜鸡肉 致病菌 酸化亚氯酸钠 致死模型 

分 类 号：R155.5[医药卫生—营养与食品卫生学]