酶法脱毛和烫毛燎毛对牛皮营养特性和卫生质量特性的影响

Effect of enzymatic dehairing,scalding and singeing of processing on nutritional and hygienic characteristics of cowhide

本研究旨在研究脱毛方法对牛皮质量特性的影响,以烫毛燎毛、酶法脱毛的牛皮为实验对象,参照国家标准测定牛皮的微生物、重金属和营养成分含量。结果表明,烫毛燎毛、酶法脱毛的牛皮中均未检出重金属(总砷、总汞、铅、镉、铬)、金黄色葡萄球菌、沙门氏菌、志贺氏菌和大肠杆菌O157∶H7,但酶法脱毛的牛皮的菌落总数和大肠菌群为5.5×104CFU/g、120 MPN/g,而烫毛燎毛的为7.2×102CFU/g、40 MPN/g;两种脱毛方法对牛皮的蛋白质、脂肪酸、水分含量方面有影响;烫毛燎毛、酶法脱毛的牛皮中均检出17种氨基酸,在含量上没有显著性差异(p>0.05)。这说明酶法脱毛具有一定的可行性,为进一步研究畜禽体脱毛提供理论参考。

This experiment was conducted to evaluate nutritional and hygienic quality of cowhide treated by scalding,singeing and enzyme.The influence on hygienic and nutritional quality of cowhide was studied through determinating the contents of microorganism, heavy metal and nutrition based on national standards. Results suggested that heavy metals （ As, Hg, Pb, Ge, Cr）, Staphylococcus Aureus, Salmonella, Shigella and Escherichia Coil were not detected.The total aerobic plate count and coliforms were 5.5 ×10^4 CFU/g, 120 MPN/g dehaired by enzyme while 7.2 ×10^2 CFU/g,40 MPN/g dehaired by scalding and singeing.The two methods of processing had effect on the content of protein, fatty acids and moisture, a total of 17 kinds of amino acid was found in both methods with no differences in the concentration （ p 〉 0.05） .The results indicated that enzymatic dehairing is feasible and provide a theoretical reference for the research of dehairing. Key words：