鸡肉肠微波杀菌工艺的条件优化  

The conditions optimization of microwave sterilization technology of chicken sausage

作　　者：白青云 赵立 叶华 尹秀莲 伏二伟 BAI Qingyun;ZHAO Li;YE Hua;YIN Xiulian;FU Erwei

机构地区：[1]淮阴工学院生命科学与食品工程学院,江苏淮安223003

出　　处：《肉类工业》2017年第12期29-33,38,共6页Meat Industry

基　　金：江苏省淮安市科技支撑计划(现代农业)(HAN2015003);江苏省农业科技自主创新资金项目(CX(15)1009)

摘　　要：针对37℃,发酵48h的鸡肉肠微波杀菌工艺进行研究。首先通过单因素实验研究微波功率、微波时间和产品含水量对鸡肉肠菌落总数的影响,接着采用Box-Behnken试验设计对鸡肉肠的微波杀菌工艺进行优化。结果表明:微波功率、微波时间和产品含水量均显著影响鸡肉肠中细菌菌落总数和感官评分;Box-Behnken设计优化的最优微波杀菌工艺为微波功率660W、微波时间66s、产品含水量23%,在此条件下鸡肉肠中细菌菌落总数为0.96×10~4cfu/g,低于国家标准3×10~4cfu/g,比未经微波杀菌下降96.7%,说明优化后的微波杀菌工艺能显著降低鸡肉肠中细菌菌落总数。方差分析表明,所建的回归模型能很好地预测鸡肉肠中菌落总数的变化,微波工艺的三因素及三因素的交互作用均对鸡肉肠中细菌菌落总数有显著影响(p<0.05)。The microwave sterilization technology of chicken sausage which was fermented at 37℃ for 48 h was studied. Firstly, the effect of microwave power, microwave time and product water content on colony count in chicken sausage was studied through the single factor experiment. Then the microwave sterilization technology of chicken sausage was optimized through Box - Behnken experiment design. The results showed that microwave power, microwave time and product water content had significant effect on bacterial colony count and sensory score in chicken sausage. The optimal microwave sterilization technology which was optimized by Box - Behnken design was microwave power 660 W, microwave time 66 s and product water content 23%. Under this condition, the bacterial colony count in chicken sausage was 0.96 × 104 cfu/g, and it was lower than national standard 3 × 104 cfu/g, and it decreased by 96.7% than that without microwave sterilization. It showed that optimized microwave sterilization technology could significantly decrease the bacterial colony count in chicken sausage. The variance analysis sugges- ted that the changes of bacterial colony count in chicken sausage could be well predicted by the regression model. The three factors of microwave technology and interaction effect of three factors had significant effect on bacterial colony count in chicken sausage （ p 〈 0.05）.

关 键 词：鸡肉肠 微波杀菌 细菌菌落总数 优化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]