乳酸对肉鸡屠宰加工过程减菌的影响研究  

Effect of the Lactic Acid Decontamination in Broiler Processing

作　　者：杨红[1] 胡振阳 胡庆国[1] 李新林 孔玲 Yang Hong;Hu Zhenyang;Hu Qingguo;Li Xiulin;Kong Ling(Department of Biological and Environmental Engineering,Hefei University,Hefei 230601,China;Feixi Laoxiang Chicken Food Co. LTD,Hefei 230601,China)

机构地区：[1]合肥学院生物与环境工程系,安徽合肥230601 [2]肥西老乡鸡食品有限公司,安徽合肥230601

出　　处：《黄山学院学报》2019年第5期50-54,共5页Journal of Huangshan University

基　　金：安徽省科技重大专项计划项目(17030701015);安徽省高校自然科学研究重点项目(KJ2018A0560);国家级大学生创新创业训练计划项目(201811059138;201811059139);安徽省大学生创新创业训练计划项目(201811059345;201811059346)

摘　　要：为评估乳酸对鸡肉分割过程当中微生物生长程度和鸡肉色泽、挥发性盐基氮的影响,确保杀菌效果的有效性和应用的安全性,为肉鸡屠宰企业选择减菌剂次氯酸钠的替代品。以水为对照,分别研究选择2%,3%,4%乳酸溶液处理5min,10min,15min对鸡胸肉细菌总数和大肠菌群的影响,对鸡肉挥发性盐基氮值、色泽以及质构的影响。结果表明2%乳酸处理鸡胸5min,可有效抑制肉鸡表面细菌繁殖,对于降低分割鸡肉微生物污染程度有显著的效果,在保障冰鲜鸡肉新鲜度的基础上,提高冰鲜鸡肉产品的食用安全性,为肉鸡屠宰企业生产提供了理论依据。This paper aims to evaluate the degree of microbial growth, meat color, volatile base nitrogen of the lactic acid in the process of chicken segmentation to ensure the effectiveness of germicidal efficacy and the safety of the application. Eventually, the lactic acid could be the best substitute of sodium hypochlorite for the broiler processing enterprises. This research, with water as the reference, takes the lactic acid of 2%, 3%, and 4% to treat the chicken breasts in 5mins, 10mins, and 15mins respectively in finding the total number of bacteria, coliform bacteria, the volatile base nitrogen, meat color, and textual freshness indicators. The results show that the lactic acid of 2% treating chicken breasts in 5mins could effectively suppress the bacterial growth on the surface of the broiler and significantly reduce the degree of microbial contamination. It improves food safety in frozen chicken products on the basis with the guarantee in their freshness and provides a theoretical foundation for the production of broiler processing enterprises.

关 键 词：乳酸 肉鸡 过程减菌 

分 类 号：S852.6[农业科学—基础兽医学]