【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。更多还原

【Abstract】 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 5 mins, 10 mins, and 15 mins 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 5 mins 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.更多还原