[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on...[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on the microbial content and quality of cold fresh chicken. [Result] With disinfection of 20 min, the removal rates of the total colonies, coliforms and moulds reached over 95%. As the disinfec- tion time was further extended, it had no significant effect on the removal effects of the microbial content and could affect the tenderness and color of cold fresh chick- en. [Cendusion] The study provides references for the design and optimization of the production process of cold fresh chicken.展开更多
The waxing step plays an important role in production of ripening cheese, the aim of this research is to introduce different concentration of propolis with bee wax to waxing of Gouda cheese, according to a good charac...The waxing step plays an important role in production of ripening cheese, the aim of this research is to introduce different concentration of propolis with bee wax to waxing of Gouda cheese, according to a good characteristic of propolis as antimicrobial. A prospective study carried on samples of Gouda cheese waxed by local bee wax with different percentage of local propolis, then cheese was ripened for three months at l0℃. It was found that addition （10%, 20% and 30%） of propolis effects of total bacterial count, coliform count, molds and yeasts count, 30% of propolis had a higher incidence during the period of Gouda cheese which was ripened for three months, then the 20%, but the 10% of propolis had a few microbial effects, compared with control treatments that had a high count of bacterial, coliform, molds and yeasts. This study shows that difference was observed between the total bacterial count of control treatment （0% propolis） with other treatments （10%, 20% and 30% of propolis） after three months of Gouda cheese ripened as well as difference was observed between the total bacterial count of treatment （30% propolis） and other treatments. However, there was no difference between the treatments 10% and 20%, the study shows that the coliform count decrease by increase of propolis percent compared with the control treatment which had increase of coliform count during ripened period, and it had a high significant difference in the count of coilform to different treatments, but a considerable difference was not observed between coliform count in the second treatment （20% propolis） and that the third treatment （30%） propolis after three months of ripening, the third treatment had a high difference in growth inhibition of molds and yeasts counts compared with the other treatments after three months of ripened Gouda cheese. It could be observed in general that effects of propolis especially the third treatment was a great on the mold and yeasts which is usually growth on the surface of the cheese.展开更多
基金Supported by the Jiangsu Agricultural Science and Technology Innovation Foundation(CX(15)1009)~~
文摘[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on the microbial content and quality of cold fresh chicken. [Result] With disinfection of 20 min, the removal rates of the total colonies, coliforms and moulds reached over 95%. As the disinfec- tion time was further extended, it had no significant effect on the removal effects of the microbial content and could affect the tenderness and color of cold fresh chick- en. [Cendusion] The study provides references for the design and optimization of the production process of cold fresh chicken.
文摘The waxing step plays an important role in production of ripening cheese, the aim of this research is to introduce different concentration of propolis with bee wax to waxing of Gouda cheese, according to a good characteristic of propolis as antimicrobial. A prospective study carried on samples of Gouda cheese waxed by local bee wax with different percentage of local propolis, then cheese was ripened for three months at l0℃. It was found that addition （10%, 20% and 30%） of propolis effects of total bacterial count, coliform count, molds and yeasts count, 30% of propolis had a higher incidence during the period of Gouda cheese which was ripened for three months, then the 20%, but the 10% of propolis had a few microbial effects, compared with control treatments that had a high count of bacterial, coliform, molds and yeasts. This study shows that difference was observed between the total bacterial count of control treatment （0% propolis） with other treatments （10%, 20% and 30% of propolis） after three months of Gouda cheese ripened as well as difference was observed between the total bacterial count of treatment （30% propolis） and other treatments. However, there was no difference between the treatments 10% and 20%, the study shows that the coliform count decrease by increase of propolis percent compared with the control treatment which had increase of coliform count during ripened period, and it had a high significant difference in the count of coilform to different treatments, but a considerable difference was not observed between coliform count in the second treatment （20% propolis） and that the third treatment （30%） propolis after three months of ripening, the third treatment had a high difference in growth inhibition of molds and yeasts counts compared with the other treatments after three months of ripened Gouda cheese. It could be observed in general that effects of propolis especially the third treatment was a great on the mold and yeasts which is usually growth on the surface of the cheese.
