热除菌对肉鸡品质的影响研究  

Study on the Effects of Thermal Sterilization on the Quality of Broilers

作　　者：杨红[1] 孙群 胡庆国 李新林 孔玲 汤飞 YANG Hong;SUN Qun;HU Qing-guo(School of Biology,Food and Environment,Hefei University,Hefei,Anhui 230601)

机构地区：[1]合肥学院生物食品与环境学院,安徽合肥230601 [2]肥西老母鸡食品有限公司,安徽合肥230601

出　　处：《安徽农业科学》2020年第3期193-196,共4页Journal of Anhui Agricultural Sciences

基　　金：安徽省科技重大专项(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：为了探索热除菌对肉鸡胴体品质的影响,提高其杀菌效率,对杀菌温度和杀菌时间进行单因素试验,通过测定大肠菌群数及菌落总数来确定这些因素的杀菌效果,同时研究不同处理条件对鸡肉挥发性盐基氮含量、色差、质构等品质的影响。结果表明,经75~79℃的热除菌下处理15 s后的肉鸡胸肌和腿肌中挥发性盐基氮的含量分别为66.50和120.96 mg/kg;肉鸡胸肌的亮度值(ΔL*)为7.42,红度值(Δa*)为-12.09,黄度值(Δb*)为-6.34;肉鸡腿肌的亮度值(ΔL*)为-3.87,红度值(Δa*)为-0.42,黄度值(Δb*)为-1.01;硬度6.577 kg,弹性76.61%,咀嚼性3.351 kg,胶黏性4.373 kg;肉鸡胸肌的大肠菌群数为6.40×10~4 CFU/g,菌落总数为10.70×10~4 CFU/g;肉鸡腿肌的大肠菌群数为1.14×10~4 CFU/g,菌落总数为1.34×10~4 CFU/g。该试验结果表明,75~79℃下杀菌15 s时杀菌效果最好。In order to explore the effects of thermal sterilization on carcass quality of broilers and improve its germicidal efficiency,single factor experiment was carried out with sterilization temperature and sterilization time.The bactericidal effect of these factors were determined by the measurement of total coliform number and total number of colonies.And the effects of different treatment conditions on the volatile base nitrogen content,chromatic aberration,texture and other quality indices of broilers were studied.The results showed that the content of volatile base nitrogen in breast muscles and leg muscles of chicken was 66.5 and 120.96 mg/kg respectively after thermal sterilization 15 s at 75-79℃.The brightness value(ΔL*)of breast muscles was 7.42,the red value(Δa*)was-12.09,the yellow value(Δb*)was-6.34.The brightness value(ΔL*)of leg muscles was-3.87,and the red value(Δa*)was-0.42,yellow value(Δb*)was-1.01.The hardness was 6.577 kg,the elasticity was 76.61%,the chewiness was 3.351 kg,and the adhesive viscosity was 4.373 kg.The total coliform number and total colonies number of beast muscles were 6.40×10~4 and 10.70×10~4 CFU/g respectively.The total coliform number and total colonies number of leg muscles were 1.14×10~4 and 1.34×10~4 CFU/g respectively.These experimental results showed that the sterilizing effect was the best at 75-79℃for 15 s.

关 键 词：热除菌 肉鸡 品质 

分 类 号：TS251.5+5[轻工技术与工程—农产品加工及贮藏工程]