化学减菌处理对冰鲜鸡肉的保鲜效果

Preservative Effects of Various Chemical Decontamination Treatments on Broiler Chicken Cuts During Refrigerated Storage

【目的】探讨不同化学保鲜剂对鸡胸肉冷藏过程中微生物生长水平和生物胺生成量的影响,评价其减菌效果及应用的安全性。【方法】使用一定浓度的化学减菌液(磷酸钠、酸化亚氯酸钠、柠檬酸、乳酸)对分割后鸡胸肉进行浸蘸处理,分别应用固体平板计数法和反相高效液相色谱(RP-HPLC)方法,测定其在(4±1)℃冷藏过程中的微生物指标及生物胺(酪胺、组胺、腐胺,尸胺、亚精胺、精胺)含量,以及其它理化指标的变化,以考察其对冰鲜鸡肉的保鲜效果。【结果】在冷藏初期,各组间微生物数量和生物胺含量差异不大。随着冷藏时间增加,各组微生物数量和生物胺含量均有不同程度上升,且各组间差异也逐渐增大。到第9天时,处理组微生物污染水平和生物胺含量显著低于对照组。其中以乳酸处理和柠檬酸处理组效果最好,细菌总数、大肠菌群数、假单胞菌数均比对照组降低2.0 log CFU·g-1以上。在整个冷藏过程中乳酸处理组、柠檬酸处理组,腐胺和尸胺含量始终低于30mg·kg-1,没有检出组胺。各处理组最终颜色、TVB-N值、pH的变化与微生物生长、生物胺含量间也呈现出一定的相关性。【结论】使用减菌液,尤其是乳酸和柠檬酸处理,对于降低分割鸡肉微生物污染水平具有明显效果,能显著延长冰鲜鸡肉货架期,同时还能显著抑制有害生物胺的产生,延缓腐败感官特征的产生,提高冰鲜鸡肉产品的食用安全性。

[Objective] The preservation effects oftrisodium phosphate （TSP）, acidified sodium chlorite （ASC）, citric acid （CA） and lactic acid （LA） on chicken breast cuts were studied in this paper. Changes of natural microflora and biogenic amines （tyramine, histamine, putrescine, cadaverine, spermine, spermidine） levels during refrigerated storage were determined. [Method] Broiler chicken cuts were dipped respectively in various chemical solution after division, the microflora counts and content of biogenic amines as well as some other physiochemical values were determined during （4___ 1）~C storage. [Result] For all groups similar microbial counts and biogenic amines contents were observed on early days of storage, the difference between groups increased with storage time. At the end of refrigerated storage（9 d）, samples subjected to chemical treatments were considerably lower than untreated samples in accordance with microbial group and biogenic amines. LA and CA showed the strongest antimicrobial activity, with a reduction of more than 2.0 log CFU·g^-1 for mesophilic aerobic flora, coliform bacteria and pseudomonas, respectively. The contents ofbiogenic amines in relation with putridity were on a low level all through the storage after dipping in LA and CA solution, and histamine was undetectable. Color, TVB-N value and pH value showed some consistency with bacteria level and biogenic amines content. [ Conclusion ] All the treatments tested, especially LA treatments and CA treatments, were effective in reducing microbial populations, prolonging shelf-life of chilled chicken, and inhibiting the producing of adverse biogenic amines. As a result, all the preserVatives had some inhibitory effects on the producing of putridity characteristics, as well as some positive effects on improving the food safety of chilled chicken products.