冷却鸡肉加工工艺微生物控制及保鲜防腐的研究

Microorganism control, fresh-preserving and antiseptic in cooling chicken machining process

测定冷却鸡肉加工工艺过程各方面的微生物含量,通过对比不同的保水剂、防腐剂及其联用的效果,优化出最佳的保鲜防腐方案。根据国家标准分别测定工艺过程中产品、工器具、空气的菌落总数和大肠埃希氏菌数,以自由液滴和加热液滴损失率为指标综合评价鸡肉的品质变化情况,再采用多因素分析优选出保鲜防腐效果较佳的处理方案。加工过程产品微生物总体上表现出降低的趋势,但工器具、车间环境都存在大量的微生物,通过实验对比优选出最佳保鲜防腐组合为2.5%山梨酸钾+复合磷酸盐(含有六偏磷酸钠1.89%、三聚磷酸钠0.48%、焦磷酸钠3.15%),其在贮存任何时期细菌总数、自由液滴损失率及加热液滴损失率都低于其他实验组。因此为能获得安全且品质良好的冷却鸡肉产品,需要严格执行生产员工卫生管理制度,加强车间及直接接触产品工器具的清洗消毒,同时结合保鲜防腐处理。

In this study, it was researched micoorganic content of the various aspects in chicken chilling processing, Through the comparison of the effect of different fresh-preserve agent, antiseptic and the combination aimed at optimizing the fresh-preservation and antiseptic program. Measuring Escherichia coli and total number of bacteria of the product, air and facilities which directly contacted with chicken by the method of the national standard, respectively. Then, the comprehensive evaluation the quality of the chicken with free droplets and droplet heating rate. Finally, it was optimized water-holding agent by multi-factor analyzing. Choosing the best combination of water-holding agent and antiseptic according to the experiment result. Results showed the trend of the content of microorganism is reducing. But that microorganism exist all steps of the process, the optimized combination is 2.5% potassium sorbate and composite phosphate （contenting sodium hexametaphosphate 1.89%; sodium tripolyphosphate 0.48%, sodium pyrophosphate 3.15%）, In storage at any time the content of microorganism, free droplet loss rate and loss rate of the heating droplets are lower than any other group. In order to have a safe and good quality of the cooling chicken. The production employee must be strictly implement the health managenment system. The temperature and hygienic condition of process must be controlled strictly, fresh-preserve agent and antiseptic agent should used for making sure the optimal fresh-preserving and antiseptic effect.