摘要
将臭氧杀菌技术应用于液态蛋加工中蛋壳的清洗工序,以替代传统的次氯酸钠对蛋壳进行清洗消毒,研究臭氧水对微生物的杀灭效果以及在液态蛋加工中使用不同浓度的臭氧水处理蛋壳对贮藏期内液态蛋微生物指标的影响。试验结果发现,当臭氧水浓度达到6mg/L时,对李斯特菌、金黄色葡萄球菌和沙门菌的杀菌率分别为99.56%、97.20%、98.76%;臭氧水能有效地降低液态蛋在贮藏期(4℃条件下密封)内微生物的数量,减小了由于沙门菌污染液态蛋的风险;随着臭氧水浓度的增加,对液态蛋中微生物的杀菌效果越好,且臭氧水的杀菌效力明显高于传统的次氯酸钠杀菌。
Ozone water was used to wash eggshell in the process of liquid egg instead of sodium hypochlorite. The effect of sterilization on microorganism with ozone water and microbial indicators in liquid egg during storage using different ozone water concentration were studied in this paper. The results showed that when the ozone water concentration reached 6 mg/L,the sterilization rate of Listeria monocytogenes,Staphylococcus aureus,and Salmonella enteritidis was respectively 99.56%,97.20% and 98.76%. The results also indicated that the number of microorganism in liquid egg and Salmonella enteritidis derived from eggshell was decreased obviously during storage （4℃ ）by ozone water washing. Meanwhile,the effect of Sterilization for liquid egg was better with higher ozone water concentration,which was obviously superior to traditional sodium hypochlorite.
出处
《中国家禽》
北大核心
2008年第22期9-12,共4页
China Poultry
基金
“十一五”国家科技支撑计划重大项目(2006BAD05A17)
关键词
臭氧水
液态蛋
微生物
杀菌
ozone water
liquid egg
microorganism
sterilization
