【摘要】 冰鲜鸡在屠宰加工、贮存运输过程中都可能会遭到微生物的污染,造成细菌滋长而影响冰鲜鸡产品的品质及安全性。为了减少肉鸡胴体的微生物数目,本实验对两种化学试剂组合减菌工艺进行优化,结果表明,浸泡时间为45 s、浸泡温度为45℃、2%乳酸与0.08 mg/L次氯酸钠复合酸比例3∶7为最优组合,其肉鸡胴体细菌总数目为0.12×10~4 cfu/g,大肠菌群数目为0.04×10~4 cfu/g,色差ΔL~*=-25.33,Δa~*=-0.90,Δb~*=5.19。在浸泡处理后肉鸡胴体能保持良好的品质与安全性。更多还原

【Abstract】 Chilled chicken may be contaminated by microorganisms in the process of processing in factories and transportation to the markets, resulting in a large number of bacteria breeding and affecting the quality and safety of chilled chicken products. In order to reduce the microbial content in chicken carcass, two chemical combinations treatment was used in this experiment. The optimum acid treatment combination was determined as follows: solution soaking time 45 seconds, solution soaking temperature 45 ℃, 2% lactic acid and 0.08 mg/L sodium hypochlorite acid ratio 3:7. The total number of bacteria in chicken carcass treated by the optimal combination was 0.12×10~4 cfu/g, the number of the coliform bacteria was 0.04×10~4 cfu/g, the color difference of ΔL~* was-25.33, Δa~* was-0.90 and Δb~* was 5.19. Chicken carcass after acid treatment can maintain good quality and safety.更多还原