摘要
采用乳酸(1%、2%、3%)+乙酸(0.5%、1%、1.5%)+柠檬酸(0.5%、1%、1.5%)9种不同浓度混合配比对冷却猪肉生产中的胴体进行在线喷淋实验,应用棉球擦拭法在胴体的槽头部位进行取样,研究微生物污染的控制效果。结果表明,9种不同浓度配比的混合酸处理对猪胴体表面的微生物有抑制作用。与未经混合酸处理的对照组相比,各处理组的细菌总数减少了0.29~0.61logcfu/cm2,大肠菌群数减少了0.31~0.84logcfu/50cm2。处理组2~9均与对照组有明显差异(P<0.05),只有处理组1(1%乳酸+0.5%乙酸+0.5%柠檬酸)差异不显著(P>0.05)。其中,3%乳酸+0.5%乙酸+1.5%柠檬酸(处理组7)混合使用对减少细菌总数和大肠菌群数效果最显著,且比单独使用乙酸效果更好。
Effectiveness of spraying acid combinations to reduce aerobic plate count (APC) and total coliform count (TCC) of chilled pork carcass surfaces were studied in this paper. Carcasses were divided into treated and control groups in a slaughter line, i.e. The groups treated with different combinations of lactic acid (1%, 2%, 3%) +acetic acid (0.5%, 1%, 1.5%)+citric acid (0.5%, 1%, 1.5%) and control group (no acid spraying). The results indicated that APC of all treated groups were reduced by 0.29-0.61 logcfu/cm^2 from group 1 to group 9 comparing to that of the control group, and only group1 (1%lactic acid +0.5% acetic acid +0.5% citric acid) was not significantly different (P〉0.05). It was also found that TCC of all treated groups were decreased by 0.31-0.84 logcfu/50cm^2 from group 1 to group 9. Compared with the control group, group 2-9 were of significantly different (P〈0.05), but others were not. The results showed that group 7 (3% lactic acid +0.5% acetic acid +1.5% citric acid) had the best effectiveness of bacteria removal, and acid combinations were more effective than acetic acid alone.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第12期68-70,共3页
Science and Technology of Food Industry
基金
国家"十五"攻关项目(2001BA501A15-2.4)资助
关键词
有机酸
猪胴体
细菌总数
大肠菌群
organic acids
pork carcasses
aerobic plate count
total coliform count