鸭肉胴体预冷有机酸复配减菌技术  

Precooling of Duck Carcass with Organic Acid and Bacteria Reduction Technique

作　　者：黄得草 王华安 刘启超 刘美玉 张利军 HUANG Decao;WANG Hua'an;LIU Qichao;LIU Meiyu;ZHANG Lijun(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan,Hebei 056038,China;Handan Key Laboratory of Natural Products and Functional Food Development,Handan,Hebei 056038,China;Hebei Zhengchuang Food Co.,Ltd.,Xingtai,Hebei 054001,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]邯郸市天然产物与功能性食品开发重点实验室,河北邯郸056038 [3]河北争创食品有限公司,河北邢台054001

出　　处：《农产品加工》2024年第22期6-12,共7页Farm Products Processing

基　　金：农业高质量发展关键共性技术攻关专项项目(21327103D)。

摘　　要：为确定有机酸复配的最优配方,替代次氯酸钠对鸭肉胴体进行预冷减菌,并评估其对鸭肉感官品质和化学性质的影响,通过单因素试验确定冰醋酸、乳酸和过氧乙酸的最佳添加量,并采用响应面分析法,对以上3种有机酸的复配添加量进行优化。结果表明,最佳配比为冰醋酸添加量1.6%,乳酸添加量0.5%,过氧乙酸添加量0.014%,在此条件下,有机酸对鸭肉胴体表面微生物的杀菌率为(99.57±0.41)%。该研究结果为鸭肉胴体预冷有机酸复配减菌技术的应用提供了可行的配方,并为车间杀菌措施的制定和实施提供理论参考。This study aimed to determine the optimal formulation of organic acid mixture to replace the duck carcasses and evaluate the effect on the sensory quality and chemical properties of duck meat.The optimal addition concentration of glacial acetic acid,lactic acid and peracetic acid was determined by one-factor test,and the addition amount of the above three organic acids was optimized.The results showed that the 1.6%acetic acid,0.5%lactic acid and 0.014%peroxyacetic acid were the best ratio.Under this conditions,the sterilization rate of organic acid on the surface microorganisms of duck carcass was(99.57±0.41)%.The results of this study provided a feasible formula for the application of precooling organic acids in duck carcasses,and provided a basis for the development and implementation of sterilization measures in the workshop.

关 键 词：鸭肉胴体 冰醋酸 乳酸 过氧乙酸 杀菌率 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]