基于脉冲光的冰鲜鸡保鲜技术研究  

Research on chilled chicken wing preservation technology based on pulsed light

作　　者：丁紫璇 王静文 胡海静 韩敏义[1,2] 邓绍林 徐幸莲 王虎虎[1] DING Zixuan;WANG Jingwen;HU Haijing;HAN Minyi;DENG Shaolin;XU Xinglian;WANG Huhu(College of Food Science and Technology/Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China;Wen’s Food Group Co.,Ltd.,Yunfu 527400,China)

机构地区：[1]南京农业大学食品科学技术学院/江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [2]温氏食品集团股份有限公司,广东云浮527400

出　　处：《南京农业大学学报》2023年第3期587-594,共8页Journal of Nanjing Agricultural University

基　　金：国家自然科学基金项目(32172266)。

摘　　要：[目的]本文旨在研究脉冲光技术对冰鲜鸡的减菌效果,为其在冰鲜鸡产业中的应用提供基础。[方法]以脉冲电压、脉冲距离和脉冲时间为试验因素,设置单因素和Box-Behnken试验确定最优杀菌条件,并通过细菌数量和理化指标评估脉冲光技术对冰鲜鸡贮藏货架期的影响。[结果]脉冲光对冰鲜鸡的杀菌效果在一定条件下随脉冲电压增加、时间延长及距离缩短而显著增强(P<0.05)。响应面优化出的脉冲光杀菌条件为:电压8 V,距离3 cm,时间12 s。在此条件下冰鲜鸡初始菌落总数、大肠菌群数和假单胞菌数分别降低了0.91、0.86和1.05 lg(CFU·g^(-1)),验证结果表明优化参数可信度高。脉冲光能显著抑制冰鲜鸡表面菌落总数、大肠菌群数的增长,有效减缓pH值、挥发性盐基氮(TVB-N)含量和生物胺含量的升高,脉冲光技术可将冰鲜鸡货架期从3 d延长到6 d。[结论]脉冲光技术对冰鲜鸡的微生物控制效果较好,在产业中具有较高的推广价值。[Objectives]The purpose of this paper was to study the effect of pulsed light technology on the reduction of bacteria in chilled chicken and provide a basis for its application in the chilled chicken industry.[Methods]Taking pulse voltage,pulse distance and pulse time as test factors,single factor experiment and Box-Behnken test were set to determine the optimal sterilization conditions,and the effect of pulsed light technology on the shelf life of chilled chicken was further evaluated by bacterial counts and physicochemical indicators.[Results]The sterilization effect of pulsed light on chilled chicken significantly enhanced with the increase of pulse voltage and time and the decrease of distance under certain conditions(P<0.05).The optimal sterilization conditions for pulsed light were optimized in the response surface:voltage 8 V,distance 3 cm and time 12 s.Under these conditions,the total viable counts,total coliforms counts and Pseudomonas counts of chilled chicken were reduced by 0.91,0.86 and 1.05 lg(CFU·g^(-1)),respectively,and the validation results indicated that the optimized parameters were highly reliable.The shelf-life study showed that pulsed light significantly inhibited the growth of total viable counts and total coliforms counts,and effectively slowed down the elevation of pH value,the total volatile basic nitrogen(TVB-N)content and biogenic amines content in chilled chicken,and the pulsed light technology could extend the shelf life of chilled chicken from 3 d to 6 d.[Conclusions]The pulsed light technology was effective in microbial control of chilled chicken and had a high promotion value in the industry.

关 键 词：脉冲光 冰鲜鸡 冷杀菌 假单胞菌 货架期 品质 

分 类 号：TS201.6[轻工技术与工程—食品科学]