| 消毒剂预处理对冷鲜鸡肉货架期影响的动态监测 |
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| 引用本文： | 刘 均,刘雅丽,郑嫩珠,戴利平,王 双,唐军旺,刘波静,李春梅,卢立志.消毒剂预处理对冷鲜鸡肉货架期影响的动态监测[J].中国农学通报,2015,31(8):26-32. |
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| 作者姓名： | 刘 均 刘雅丽 郑嫩珠 戴利平 王 双 唐军旺 刘波静 李春梅 卢立志 |
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| 作者单位： | (;1.浙江省农科院畜牧兽医所,杭州 310021；;2.南京农业大学动物科技学院,南京 210095；;3.浙江省畜牧技术推广总站,杭州 310000；;4.福建省农业科学院,福州 350003；;5.建德三弟兄屠宰场,浙江建德311600；;6.雾凇联合有限公司,深圳 518000；;7.浙江大学动物科技学院,杭州 310058） |
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| 基金项目： | 基金项目：浙江省农业科技成果转化资金项目“优质肉鸡优良品种的示范与推广”。 |
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| 摘 要： | 旨在研究屠宰加工环节中对禽肉胴体进行消毒剂预冷处理是否能够延长冷鲜禽肉的货架期。试验采用体重大小相近，健康的童子鸡个体105只，随机分成3组，分别为：对照组、含氯消毒剂处理组、含溴消毒剂处理组，在确保全程冷链运输、4℃贮存，并在第12、36、60、84、108、156、204 h采样分析，动态监测童子鸡胸肌中微生物、物理以及化学指标的变化。含氯和含溴消毒剂处理组胸肌中菌落总数数值超过1×105 cfu/g和1×106 cfu/g均要比对照组晚48 h；TVB-N含量超过国家最高允许值15 mg/100 g均要比对照组晚96 h；而pH值均要高于对照组，并在第204 h时超过限度值6.4；与对照组相比，含氯消毒剂处理组对于胸肌中肌苷酸、肌内脂肪含量影响较大，而含溴消毒剂处理组则影响较小；在整个4℃贮存过程中，与对照组相比，采用不同的消毒剂处理对肌肉肉质性状（如肉色、剪切力、系水力）均呈现出不同程度的影响。本次试验证实，在屠宰加工环节对冷鲜禽肉进行消毒剂预冷处理，确实能够在一定程度上延长冷鲜禽肉货架期48 h以上。
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| 关 键 词： | 高效液相色谱 高效液相色谱 鲜水果 防腐保鲜剂 残留量 |
| 收稿时间： | 2014/9/13 0:00:00 |
| 修稿时间： | 3/6/2015 12:00:00 AM |
Dynamic Study on Disinfectant Treatment Effects on the Shelf Life of Chilled Chicken |
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| Liu Jun,Liu Yali,Zheng Nenzhu,Dai Liping,Wang Shuang,Tang Junwang,Liu Bojing,Li Chunmei and Lu Lizhi.Dynamic Study on Disinfectant Treatment Effects on the Shelf Life of Chilled Chicken[J].Chinese Agricultural Science Bulletin,2015,31(8):26-32. |
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| Authors: | Liu Jun Liu Yali Zheng Nenzhu Dai Liping Wang Shuang Tang Junwang Liu Bojing Li Chunmei and Lu Lizhi |
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| Institution: | Liu Jun;Liu Yali;Zheng Nenzhu;Dai Liping;Wang Shuang;Tang Junwang;Liu Bojing;Li Chunmei;Lu Lizhi;Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science;College of Animal Science and Technology, Nanjing Agricultural University;Zhejaing Animal Husbandry and Veterinary Techniques Extension Station;Fujian Academy of Agricultural Science;Jiande Slaughter House of Three Brothers;Shenzhen Wusong Combination Limited Company;College of Animal Science and Technology, Zhejiang University; |
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| Abstract: | The present study investigated the effects of carcass treated with disinfectant on the shelf life of chilled chicken during the pre-cooling in slaughter processing. 105 spring chickens with the similar weight and health condition were randomly divided into 3 pre-cooling treatments, treatments with 84-Disinfectant and DBDMH (one kind of disinfectants) were taken as the two test groups and the other as the control group. During the whole trial, all the carcasses were kept at 4℃. Samples were collected at 12, 36, 60, 84, 108, 156, 204 h after all the treatments finished and analyzed for the changes of microbial, physical and chemical indicators in the breast muscle. The total number of bacteria treated with 84-disinfectant and DBDMH reached the level of 1×105 cfu/g and 1×106 cfu/g, 48 h later than the that of the control group, the values of TVB-N treated with the 84-disinfectant and DBDMH reached the limited values of 15 mg/100g, 96 h later than that of the control group; the values of pH treated with 84-disinfectant and DBDMH were higher than that of the control group all the time and reached the value of pH 6.4 at 204 h when compared with the control group; the content of IMP and IMF decreased by treated with 84-disinfectant in breast muscle, but little effect appeared in the DBDMH treated group when compared with the control group; compared with the control group, there were some effects on the values of L*, a*, b*, shear force and water-holding capacity in some way treated with the 84-disinfentant and DBDMH in the whole period stored at 4℃. These results suggested that 84-disinfentant and the DBDMH had beneficial effects on the shelf life of chilled chicken. |
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| Keywords: | chilled chicken disinfectant the total plate count TVB-N meat quality |
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