【摘要】 为降低肉鸡宰后鸡体表面初始菌数，延长冰鲜鸡货架期，探究臭氧水处理（ozone,OZ）、超声协同次氯酸钠处理（ultrasound assisted sodium hypochlorite,SH-US）、臭氧结合超声协同低浓度次氯酸钠复合处理（ultrasound assisted sodium hypochlorite and ozone,SH-US-OZ）3种减菌方式对鸡腿表面减菌效果和对其托盘包装贮藏期间保鲜效果的影响。结果表明，3种减菌处理均可以显著降低冰鲜鸡腿表面初始微生物数量（P<0.05），其中，SH-US-OZ复合处理减菌效果最好。该处理将初始菌落总数从5.72(lg(CFU/g))降低到4.25(lg(CFU/g))，减菌率为96.6%，有效延缓了微生物在贮藏期间的生长速率、提升了鸡腿贮藏期间的表面亮度值和感官品质、减少了贮藏损失和挥发性盐基氮含量。虽然该复合处理组增加了脂质氧化程度、降低了表面红度值，但未引起感官劣变。因此，SH-US-OZ复合处理在减少次氯酸钠使用的基础上具有显著的减菌和保鲜效果，有效保持鸡腿贮藏期间的品质，将货架期延长至5 d以上。更多还原

【Abstract】 In order to reduce the microbial load on the surface of broiler carcasses after slaughter and to extend its shelf life, the effects of ozone water treatment(OZ), ultrasonic combined with low-concentration sodium hypochlorite(SH-US),and combined treatment of ozone water with ultrasonic and low-concentration sodium hypochlorite(SH-US-OZ) on the decontamination of and preservation of tray-packaged chicken thighs during chilled storage were investigated. The results showed that all three treatments significantly reduced the bacterial load on the surface of chilled chicken thighs compared to the control group(P < 0.05). Among them, SH-US-OZ treatment showed the best decontamination efficiency. It reduced the initial total viable count(TVC) on the surface of chicken thighs by 96.6% from 5.72 to 4.25(lg(CFU/g)), effectively slowed down the growth rate of microorganisms during storage, improved the sensory quality and surface brightness, and reduced the purge loss and total volatile basic nitrogen(TVB-N) content. The combined treatment increased lipid oxidation and decreased the a* value, but did not cause meat sensory deterioration. Thus, the SH-US-OZ treatment decontaminates and preserves chicken meat while using less sodium hypochlorite, effectively maintaining meat quality during storage, and extending the shelf life to more than 5 d.更多还原