摘要
以烧鸡和酱牛肉为介质,研究不同冷却速率对酱卤肉制品中产气荚膜梭菌(Clostridium perfringens)芽孢生长特性的影响。结果表明:在不同的冷却速率下,总冷却时间4 h时,冷却前后C.perfringens的生长量小于1(lg(CFU/g));降低冷却速率,C.perfringens芽孢会大量萌发、生长繁殖;总冷却时间为7、8、10、12、14 h时,烧鸡中C.perfringens的增长量分别为1.022、2.397、3.539、4.404、4.917(lg(CFU/g)),酱牛肉中增长量分别为1.280、2.931、4.195、4.901、5.036(lg(CFU/g)),均大于1(lg(CFU/g))。因此对于熟制的酱卤肉制品应控制在4 h内快速冷却,最多不应超过7 h,且冷却前后C.perfringens的相对生长量控制在1(lg(CFU/g))内,以提高肉类产品的食用安全性。
In this study, the effects of different cooling rates on the growth characteristics of Clostridium perfringens in roast chicken and sauced beef as representatives of soy sauce and pot-roast meat products were investigated. The results showed that the count of C. perfringens after cooling for 4 h at all rates tested increased by less than 1(lg(CFU/g)). At lower cooling rate, C. perfringens spores germinated, grew and multiplied in larger numbers. When the total cooling time was 7, 8, 10, 12, and 14 h, the count of C. perfringens in roast chicken and sauced beef increased by 1.022 and 1.280(lg(CFU/g)), 2.397 and 2.931(lg(CFU/g)), 3.539 and 4.195(lg(CFU/g)), 4.404 and 4.901(lg(CFU/g)), 4.917 and 5.036(lg(CFU/g)), respectively. Therefore, the cooling time should be controlled within 4 h and should not exceed 7 h at most, and the increase in the count of C. perfringens during cooling should be controlled within 1(lg(CFU/g)) to improve the product safety.
作者
马晓蕾
赵莉君
魏青英
朱瑶迪
赵改名
李苗云
MA Xiaolei;ZHAO Lijun;WEI Qingying;ZHU Yaodi;ZHAO Gaiming;LI Miaoyun(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
出处
《肉类研究》
北大核心
2020年第11期9-13,共5页
Meat Research
基金
河南省高校科技创新人才项目(18HASTIT036)
河南省科技攻关项目(192102110216)
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)。
关键词
酱卤肉制品
产气荚膜梭菌
芽孢萌发
冷却速率
控制
sauce and pot-roast meat products
Clostridium perfringens
spore germination
cooling rate
control
