延长气调包装卤鸡爪货架期减菌工艺优化  

Optimization of Bacteria Reduction Technology for Prolonging the Shelf Life of Stewed Chicken Feet with Modified Atmosphere Packaging

作　　者：方榕辉 郭静科 刘树滔[2] FANG Rong-hui;GUO Jing-ke;LIU Shu-tao(Zhicheng College,Fuzhou University,Fuzhou,Fujian 350001,China;Institute of Bioengineering,Fuzhou University,Fuzhou,Fujian 350001,China)

机构地区：[1]福州大学至诚学院,福建福州350001 [2]福州大学生物工程研究所,福建福州350001

出　　处：《福建农业科技》2022年第5期67-72,共6页Fujian Agricultural Science and Technology

基　　金：福建省中青年教师教育科研项目(JAT191102);福建省财政专项——科技创新团队项目(CXTD2021018-2)。

摘　　要：为使气调包装卤鸡爪得到较长的货架期,以菌落总数为指标,通过单因素试验,研究卤煮后鸡爪冷却温度、包装环境温湿度对成品货架期的影响。同时,以菌落总数结合感官评分为指标,通过单因素试验,研究包装前紫外杀菌对卤鸡爪货架期和感官风味的影响。结果表明:为降低成品储存期菌落总数,延长货架期,卤煮后鸡爪应冷却至10℃以下,包装间温度应低于10℃、湿度应低于55%RH。包装前卤鸡爪进行紫外杀菌能使未紫外杀菌产品的货架期从小于12d延长至14d,且不影响产品的感官风味。研究结论亦可用于指导非后杀菌酱卤肉制品的生产,特别对延长中央厨房熟肉制品货架期的生产过程控制有重要的参考价值。In order to obtain a longer shelf life of stewed chicken feet with modified atmosphere packaging,the effects of the cooling temperature of stewed chicken feet and the temperature and humidity of packaging environment on the shelf life of the finished products were studied by single factor test with the total number of colonies as the index.Then,by taking the total number of colonies combined with the sensory score as the index,the effects of UV sterilization before packaging on the shelf life and sensory flavor of stewed chicken feet were studied through the single factor test.The results showed that in order to reduce the total number of colonies in the storage period and prolong the shelf life of finished products,the chicken feet should be cooled below 10℃after stewing,the temperature in the packaging room should be lower than 10℃and the humidity should be lower than 55%RH.The UV sterilization of stewed chicken feet before packaging could prolong the shelf life of non-UV sterilized products from less than 12 days to 14 days,and would not affect the sensory flavor of the products.The conclusion of this study could also be used to guide the production of non-post sterilized sauced stewed meat products,and especially had important reference value for the production process control of prolonging the shelf life of cooked meat products in the central kitchen.

关 键 词：卤鸡爪 气调包装 菌落总数 货架期 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]