微流芯片电泳分离法对热加工猪肉及鸡肉的加热验证及卫生监控

Sanitary analysis and heating effect validating in processed pork and chicken by microfluidic chip electrophoresis separation method

目的利用微流芯片电泳分离法对猪肉馅和鸡里脊肉进行热加工验证。方法采用微流芯片电泳分离蛋白质的方法,对肉及含肉食品的热加工效果进行验证,并对产品在不同热处理条件下进行卫生分析。结果产品中心温度在55℃以上到70℃并保持2min的处理区间细菌数有大幅度下降,70℃加热2min可使初始数量为104～106CFU/g的细菌下降3～4个数量级,有效控制肉及含肉食品中的微生物危害,且此加热条件下猪肉和鸡肉组织电泳图谱与未处理样品相比产生显著差异,证明产品经过充分的加热,熟制完全。结论采用微流芯片电泳分离技术可快速有效地验证产品的加热程度。

Objective To verify the thermal processing of minced pork and chicken tenderloin by micro-fluidic chip electrophoresis separation method. Methods A labchip microfluidic technology Experion? au-tomated electrophoresis was used to validate heating effect in processed meat and meat products, and sanitary analysis was carried out simultaneously. Results The bacteria count in both samples was significantly de-creased over 55℃then up to 70℃2 min process. With a 70℃2 min process, the bacteria count could reduced 3~4 log from 104~106 CFU/g at the beginning, which could effectively control the bio-hazard of the products. Also, under such heating condition, the electrophoresis strip showed a significant difference between processed and unprocessed meat, which indicated the meat had been fully heated. Conclusion The microfluidic auto-mated electrophoresis could be used as an effective and quick method to validate heating effect.