摘要
以某肉鸡屠宰加工厂的肉鸡胴体为试验对象,研究食品中常用的0. 5%混合Nisin、壳聚糖、茶多酚、ε-聚赖氨酸、姜黄素、溶菌酶和海藻酸钠等天然减菌剂对其进行雾化喷淋及复合喷淋处理后的减菌效果。结果表明:Nisin、聚赖氨酸和壳聚糖对鸡胴体表面的菌落总数、乳酸菌、葡萄球菌属、假单胞菌属、热杀索丝菌和肠杆菌科的减菌效果较好。确定0. 1%Nisin、0. 2%ε-聚赖氨酸和0. 2%壳聚糖的复合喷淋减菌效果优于Nisin、ε-聚赖氨酸和壳聚糖的单一喷淋减菌效果,且复合天然减菌剂喷淋减菌后对鸡胴体的a*、b*和L*值基本无显著性影响(p> 0. 05)。在11 d的贮藏期内,复合有机酸喷淋后鸡胴体的TVB-N和TBARS等指标都明显降低,复合天然减菌剂雾化喷淋处理的肉鸡胴体具有明显的减菌效果并可延长产品的货架期。
The shelf time of broiler products can be prolonged by the spraying treatments of broiler carcasses with preservatives.Taking the broiler carcasses in one certain broiler slaughtering plant as experimental projects,the spraying treatments decontamination effects of nisin,chitosan,tea polyphenols,ε-polylysine,curcumin,lysozyme,sodium alginate and complex preservatives on whole broiler carcasses surface were investigated in this article.It was found that nisin,ε-polylysine and chitosan exhibited the better decontamination effects on the total plate counts,lactic acid bacteria,staphylococcus.spp,pseudomonas.spp,brochothrix thermosphacta and enterobacteriaceae of whole broiler carcasses surface.The decontamination effects of the combination of nisin(0.1%),ε-polylysine(0.2%)and chitosan(0.2%)on whole broiler carcasses surface by atomization spraying treatment was better compared with nisin,ε-polylysine and chitosan alone.No significant effect of complex natural preservatives spraying on redness(a*),yellowness(b*)and lightness(L*)of broiler carcasses was obtained.The quality indexes of TVB-N and TBARS of broiler carcasses was decreased significantly by complex natural preservatives atomization spraying treatments.The complex natural preservatives spraying treatments had a significant decontamination effects on broiler carcasses and prolonged its shelf life.
作者
赵圣明
赵岩岩
马小童
郭苏苏
康壮丽
朱明明
王正荣
何鸿举
马汉军
ZHAO Sheng-ming;ZHAO Yan-yan;MA Xiao-tong;GUO Su-su;KANG Zhuang;ZHU Ming-ming;WANG Zheng-rong;HE Hong-ju;MA Han-jun(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality SafetyControl,Xinxiang 453003,China;National Pork Processing Technology Research and Development Professional Center,Xinxiang 453003,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第11期167-175,共9页
Food and Fermentation Industries
基金
河南省重大科技专项项目(161100110600)
河南省科技攻关计划项目(182102310684
182102110423
182102310060
182102110404
182102110091)
河南省高等学校重点科研项目(18B550003
18A550007)
河南省青年人才托举工程项目(豫科协发[2017]132号
No.8)
关键词
肉鸡胴体
天然减菌剂
雾化喷淋
减菌
broiler carcasses
biological preservatives
atomization spraying treatment
decontamination
