栅栏技术结合HACCP体系延长“叫化鸡”货架期的研究

为了延长"叫化鸡"制品的货架期,本研究将栅栏技术与HACCP体系结合起来用于"叫化鸡"的现代化加工。首先通过危害分析,得出"叫化鸡"生产的关键控制点为接收原料与熟化杀菌。在此基础上,确定胴体清洗方式、防腐剂及杀菌方式为保质栅栏因子。然后通过正交实验,得出最优栅栏因子组合为:用50 mg/L二氧化氯清洗胴体、用0.03%Nisin+0.5%乳酸钠进行防腐、在110℃下用蒸汽杀菌15 min。在此组合条件下,制品的细菌总数为1.39×102 cfu/g,在25℃下可保存6个月,与传统裹泥制得的"叫化鸡"相比,其保质期明显延长。

Study on Prolonging Shelf Life of Beggar' s Chicken by Combined Application of Hurdle Technology and HACCP System

In order to prolong the shelf life of the beggar’s chicken product,the hurdle technology and HACCP system were combined and applied for the modern processing of the beggar’s chicken in this study.Firstly,receiving raw materials and sterilization were confirmed to be the key control points in the production of the beggar’s chicken through the hazard analysis based on HACCP system.Secondly,the hurdle technology was applied,and it was determined that the preservation hurdle factors were carcass cleaning mode,preservative and sterilization method.Lastly,through the orthogonal experiments,the best hurdle factors combination was obtained as follows: cleaning the carcass with 50 mg/L chlorine dioxide,antisepticising with 0.03% Nisin+ 0.5% sodium lactate,and sterilizing with the steam for 15 min at 110 ℃.Under these combined conditions,the total bacterial count of the product was 1.39×102 cfu/g,and the product could be well preserved for 6 months at 25 ℃.In comparison with the traditional processing technology,the combined application of hurdle technology and HACCP system could significantly prolong the shelf life of the beggar’s chicken.