摘要
旨在通过观察不同消毒剂对于冷鲜鸡肉胴体进行预处理后肉品质和微生物的变化,找出冷鲜鸡肉生产最佳的消毒剂类型。采用健康、体重相近的120日龄三黄鸡75只,随机分成3组,即:无消毒剂组(XD1)、次氯酸钠组(XD2)和二氧化氯组(XD3),确保全程冷链加工运输、2~4℃贮存,并在第1、3、5、7、9天采样分析,动态监测冷鲜鸡肉的肉质品质、理化指标和胸肌中微生物的变化。结果:经过这2种消毒剂处理后的鸡肉胴体品质随时间变化未见显著差异(P>0.05),仅肉色a^*指标在第3天后出现显著差异(P<0.05),而对于pH等其他肉质指标未见显著影响(P>0.05);挥发性盐基氮(TVB-N)含量在第5天时极显著低于对照组(P<0.01);微生物种类检测表明对于肉质影响的主要微生物菌群为Proteobacteria,该类菌群在冷鲜鸡肉中的含量随时间推移呈现显著上升趋势,但是在次氯酸钠组的上升速率最低、二氧化氯次之。次氯酸钠组第9天的Proteobacteria类菌群数量只有对照组第7天的水平,延长货架期效果最明显。本次试验证实,在屠宰加工环节对利用次氯酸钠对冷鲜鸡肉进行消毒预处理,能够保证鸡肉品质无显著变化的基础上延长货架期2 d以上,特别是能够抑制肠道有害菌群的生长。
The purpose of the study was to find out the best type of disinfectant for cold chicken meat production by observing the changes in meat quality and microorganisms after pretreatment with different disinfectants. 75 healthy 120-day-old Sanhuang chickens of similar weight were selected and randomly divided into three groups: the control group(XD1), the sodium hypochlorite group(XD2) and the chlorine dioxide group(XD3). The meat quality, physical and chemical indexes and microorganisms in the meat were monitored dynamically on the 1 st, 3 rd, 5 th, 7 th and 9 th days along the whole cold chain of processing, transportation and storage at 2~4 ℃. The results showed that there was no significant difference in meat quality between the XD2 and XD3 groups(P>0.05), only their meat color a^* index showed significant difference after the third day of treatment(P< 0.05), no significant effect on the other meat quality indexes such as pH(P>0.05), and their TVB-N content was significantly lower than that of the control group on the fifth day(P<0.01). Microorganism test showed that proteobacteria was the main microbial class, its content in the cold poultry meat showing a significant increase with the passage of time, and this increase is faster in the XD2 groups than in the XD3 group. The quantity of proteobacteria in the XD2 group on the 9 th day was the same as that of the control group at the 7 th day, an obvious effect of extending the shelf life of the meat. This experiment indicated that disinfection pretreatment with sodium hypochlorite during slaughter and processing might extend the shelf life of chicken meat for over 2 days without significant changes in meat quality, with particular effect on inhibiting the growth of harmful microorganisms in meat.
作者
任晋东
刘雅丽
卢立志
REN Jindong;LIU Yali;LU Lizhi(Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;School of Life Science, Taizhou University, Taizhou 318000, China;Zhejiang Animal Husbandry Technology Extension Station, Hangzhou 310021, China)
出处
《畜牧与兽医》
北大核心
2019年第9期104-108,共5页
Animal Husbandry & Veterinary Medicine
基金
浙江省公益技术研究农业项目(2016C32052)
关键词
冷鲜鸡
消毒剂
肉质
TVB-N
微生物
cold chicken meat
disinfectants
meat quality
TVB-N
microorganisms
