摘要
调查了冷却猪肉生产企业现有生产工艺下微生物污染的状况 ;研究了对现有生产工序 (冲淋工序、冷却工序 )采用新的处理工艺 ,包括水冲洗、乳酸喷淋、冷分割以及联合处理等对猪胴体和冷却猪肉微生物去污染的效果。结果表明 ,在现有生产工艺下 ,冷却猪肉微生物污染随季节发生显著变化 ,且达不到HACCP体系微生物控制要求 ;水冲淋、乳酸喷淋、冷分割单独处理或联合处理 ,均有显著的微生物去污染效果。如果采用热分割 ,劈半后冲洗 1min ,乳酸喷淋 1min ,则微生物去污染效果显著 ,可基本达到HACCP对微生物控制要求。如果采用冷分割 ,劈半后冲洗 1min ,冷却 2 4h ,再次采用冷分割效果较好 ,冷却猪肉可基本达到HACCP对微生物控制要求 ;若劈半后冲洗 1min ,乳酸喷淋 1min ,冷却 2 4h则可完全达到HACCP对微生物控制要求。
Microbial contamination on chilled pork under current commercial slaughtering conditions was surveyed and microbial decontamination of pork carcasses or chilled pork by water rinsing,lactic acid solution spraying,chilled carcass fabrication respectively or combinedly.Results showed microbial contamination on chilled pork varied significantly with season,and microbial control requirements in light of HACCP were not met by present technological treatment.Marked microbial decontamination effects were produced through water rinsing,lactic acid solution spraying,chilled carcass fabrication alone or their combined treatments.During hot carcass fabrication,water rinsing for l min after halving and lactic acid solution spraying for another 1 min could produce chilled pork to HACCP requirements.During chilled carcass fabrication,water rinsing for 1 min after halving and chilling for 24h could also produce chilled pork to HACCP requirements;however,water ringsing for 1min after halving.lactic acid solution spraying for another 1min and chilling for 24h could completely meet HACCP regulations.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第7期1-5,共5页
Food and Fermentation Industries
基金
"十五"国家科技攻关计划专题<冷却肉加工全程质量控制规程的研究与示范>资助项目 (No.2 0 0 1BA50 1A1 5 - 2.4)
