CN1043004C - 家禽屠宰方法 - Google Patents

家禽屠宰方法 Download PDF

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CN1043004C
CN1043004C CN92114319.2A CN92114319A CN1043004C CN 1043004 C CN1043004 C CN 1043004C CN 92114319 A CN92114319 A CN 92114319A CN 1043004 C CN1043004 C CN 1043004C
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bromide
oxidant
chlorine
poultry
water
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D·E·格林利
A·C-T·苏
B·C·兰格
J·S·查普曼
Ｓ·Ｅ·舍伯i
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Rohm and Haas Co
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Fodder In General (AREA)
  • Treatment Of Water By Oxidation Or Reduction (AREA)
  • Housing For Livestock And Birds (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Feed For Specific Animals (AREA)
  • Processing Of Meat And Fish (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

一种家禽屠宰方法，包括一个用水处理该家禽的步骤，其中包括引入一个有效数量的一种溴化物(例如，KBr、NH4Br或NaBr)和一种氧化剂来控制微生物。这种方法尤其适用于如鸡和火鸡这样的家禽。

Description

一种家禽屠宰过程中控制微生物的方法
本发明涉及家禽屠宰过程中微生物的控制的领域。
Shelton等人在“臭氧用作宰杀后的家禽及其冷却水的一种杀菌剂的效力”(《食品科学》)杂志(Journal of Food Science)VOl.51,NO.2,1986)的文章中，已经提出了使用具氧作为家禽冷却水的一种杀菌剂。
Morrison等人在“通过浸泡处理减少宰杀后的鸡体上的沙门氏菌”(《从食品保护》杂志(Journal of Food Protection)VOl.48,Nov.1985)的文章中，提出使用60℃的水和万分之二的氯气或2.5％的山梨酸钾来控制鸡中的沙门氏菌。
Bailey等人在“在加工过程中家禽的污染”(《家禽肉制品的微生物学》(The Micro-biology of Poultry Meat Products)Chap.5,pp.193-)和“通过氯气喷洗减少家禽加工设备的细菌污染”(《’1986年家禽学65》(1986 Poultry science 65)pp.1120-1123)中，讨论了家禽喷洗机或冷却槽水的氯化作用。
Cunningham在“家禽产品的防腐方法”(《家禽肉制品的微生物学》,Academic Press公司1987年版权所有，pp.275-)中，描述了在家禽产品的防腐领域的现有技术状况。
在家禽加工过程中使用一种酸性多甲酸盐来消除沙门氏菌的美国4,766,646号专利授予了Parker。
在美国4,667,370号专利中，Brockington等人描述了在家禽加工过程中使用盐水、杀菌剂和抗氧化剂的情形。
Sofos在“未经处理的家禽产品中被减少的氧化钠和山梨酸钾的抗菌活性和官能度”(《食品科学》杂志(Journal of Food Sci-ence)Vol 51,NO.1,1986,pp 16)的文章中，使用氯化钠和山梨酸钾来控制家禽产品中的微生物的生长。
Smith等人在“在家禽加工过程中卤化物杀菌剂的潜在使用(《1990年家禽学69》(1990 Poultry Science 69)pp.1590-1594)的文章中以及Williams等人在“研究笔记：在家禽加工过程中的卤化物杀菌剂”(《1990年家禽学69),pp.2248-2251)的文章中，显示了噁唑烷酮和咪唑酮类的有机N-马来胺作为家禽加工的杀菌剂是有用的。
除了上述的有机N-马来胺之外，人们尚未提出使用溴化物作为家禽加工的杀菌剂。
众所周知，在其它领域，例如，工业(即冷却塔、冷凝器，等)和市政系统(废水处理等)溴化物，可以取代氧化物。Alleman等人在“54基于卤素替换物的杀菌策略的比较评价”(《第42届Pur-due大学工业废物处理会议论文集》pp.519)的文章中，以及Sergent在“使用溴化物提高水处理的效率”(发表于1988年1月27日至29日召开的冷却塔学会(Cooling Tower Institute)年会，Houston,Tx,1988年编为技术论文号TP-86-9)的文章中，研究了氯气的溴化钠添加物和溴氯二甲基乙内酰脲(BCDMH)。
Cooper等人在“溴化物与氧化剂的相互作用和THM的形成：一篇文献评述、处理的操作”(Journal AWWA pp.116)的文章中，研究了氧气-溴化物、二氧化氯-溴化物、一氯代胺-溴化物化合的情形，但仍没有提及用于家禽加工。
最后，使用由次氯酸的溴置换形成的次溴酸将盐水或稍咸的水从赊贝(Mussel)和藤壶(barnacle)中排出的美国4,872,999号专利授予了Schlid等人。
在家禽屠宰业中成本是一个主要因素。在家禽加工业中，正如上面Cunningham所描述的，在冷却槽中最典型的是使用万分之二至万分之四的氯气，以防止被屠宰家禽的交叉污染并延长其储藏期限，然而，氯气有某些缺点和限制。例如，实现上可使用的氯气的数量是由氯气对宰杀后家禽的作用所限定的。另一个限制是由于氯气对地下水等环境的有害影响而需要限定废水中的氯气的数量。
已提出的其它方法，例如上述的由Smith等人和Williams等人提出的使用N-马来胺的方法，存在着相当昂贵并因而被认为在工业中是低效的缺点。
本发明的一个目的是提供一种家禽屠宰方法，它可以使所使用的氯气杀菌剂戏剧般地减少或完全取消氯气的使用。另一个目的是提供一种在家禽屠宰过程中非常有效和可行的杀菌方法。
本发明可以实现从下文的描述中将变得清楚这些目的和其它目的，本发明一方面包括一种家禽屠宰方法，该方法包括引入一个有效数量的一种溴化物和一种氧化剂来控制在加工过程中的至少一个水处理步骤的微生物。
家禽屠宰加工过程通常包括一个或多个水处理步骤。典型地，这种加工过程包括一个热烫池或热烫步骤和一个冷却槽或冷却步骤。我们想到在这些步骤中的任何一个步骤中或所有步骤中或使用水的任何其它步骤中，以有效的数量使用引入的一种溴化物和一种氧化剂作为杀菌剂来控制沙门氏菌和其它不希望有的微生物。
优选的氧化剂从以下这组物质中挑选：氯气、过氧化氢、次氯酸钠、过硫酸钠、高硼酸钠、过硫酸钾、高锰酸钠、高锰酸钾、二氧化氯、过乙酸、臭氧及有机过氧化物，例如，叔丁基过氧化氢。
优选和溴化物从KBr、NH4Br、NaBr中挑选。CaBr2也是适用的。溴化钠由于其有效性是最优的。
溴化物和氧化剂的优选的浓度是，例如使在处理后大约5分钟进行测量时残余的溴的含量为大约百万分之0.1至20，最好在大约百万分之0.3至5。溴化物和氧化剂以溴化物对氧化剂为大约0.08比2.0，最好为大约0.1比1.0的摩尔比加入。
所使用的溴化物和氧化剂的种类和有效数量取决于要被处理的家禽的种类和质量以及该溴化物和氧化剂要引入的水的温度和水中的成分。
根据本发明，在现场就地产生一种或多种活性溴种类。在NaBr和KBr的情况下，活性溴的种类是HOBr。
本发明的溴化物和氧化剂甚至在有胺存在的情况下也将是有效的，胺对迄今为止以前所使用的技术有不利的影响。此外，本发明的方法将基本上消除水中的家禽中的微生物。
下面的例子将显示本发明的几个实施例。可以理解这些例子只是出于说明的目的而并不应当认为是限制性的。
例1
在一个家禽加工厂，连续二十四小时地进行操作，每一个冷却槽的水中已经使用了大约20微克/毫升的氯气，以当宰杀后的家禽经过冷却槽时成功地减少宰杀后的家禽上的微生物(例如沙门氏菌)的数量。在下面的例子中，一种溴化物将用于取代一半数量(以摩尔量计数)的氯气。
A．计算用于冷却水的氯气的克分子量。例如，对于每3785.4升的水加入了20微克/毫升的氯气，则所使用的氯气为1068摩尔量或75.7公斤。
〔(3785.4升)(20克/升Cl2)(1摩尔/70.9克Cl2)=1068摩尔或75.7公斤氯气〕
B．计算溴化钠对氯气以1∶1的摩尔比所需使用的溴化钠的重量。例如，1068摩尔量的溴化钠是110公斤的溴化钠或290公斤的38％的溴化钠水溶液。
〔(1068mol NaBr)(102.9g/mol)(1kg/1000g)〕
C．每1000加仑的冷却水施加75.7公斤氯气和110公斤溴化钠，最好预先将氯气和溴化钠混合在去离子水或自来水中。
D．根据冷却水的pH值和水中的有机物(特别是胺)的含量，活性溴可以以一个低于氯气的量级起作用。通过定时地确定冷却水中的残余的氧化剂的含量和冷却水中及宰杀后家禽躯体上的微生物的含量，监测总的溴替代物(如上面所计算的)的性能。一旦建立了一个基本性能，就保持溴化钠对氯气1∶1的摩尔比并逐渐减少施加于冷却水的溴化钠和氯气的总的数量，直到进一步的减少导致检测到不能接受的微生物的含量为止。再使用最低数量的溴化钠和氯气，它提供了希望的残余氧化剂和微生物的含量。
例2
这个例子显示了用活性溴部分取代氯气的情形
A．在与上述例子相同的家禽加工厂中，用活性溴取代大约25％(以摩尔量计算)的氯气。如果在冷却水中已经使用了20微克/毫升(0.28微摩尔量/毫升)的氯气，再在冷却水中加入20微克/毫升氯气和7.2微克/毫升(0.07微摩尔量/毫升)溴化钠。最好，在施加于冷却水中之前预先将氯气和溴化钠混合在去离子水或自来水中以预先形成HOBr。
B．通过定时地确定冷却水中的残余的氧化剂的含量和冷却水中的宰杀后家禽躯体上的微生物的含量，监测氯气/溴化物混合物的性能。一旦已经建立了一个基本性能，就减少大约10-25％的氯气数量。
C．象B步骤中那样监测新的氯气/溴混合物的性能。如果该性能的继续是可接受的，就再次减少大约10-25％的氯气数量。继续这个过程直到氯气的进一步减少导致检测到不可接受的微生物的含量为止。
D．再使用最低数量的氯气，它提供了对微生物含量的足够的控制。
虽然，本发明已经进行了相当详细的描述，但是，不脱离在随后的权利要求书中提出的本发明的精神实质和范围的各种变型和替换对那些熟知该领域的技术人员来说应当是十分明显的。

Claims (12)

1．一种家禽屠宰过程中控制微生物的方法，包括一个用水处理该家禽的步骤，其特征在于，在该步骤中还包括引入一个有效数量的一种溴化物和一种氧化剂来控制微生物。
2．根据权利要求1所述的方法，其特征在于，由该溴化物与该氧化剂反应在该水中就地产生一种活性溴。
3．根据权利要求2所述的方法，其特征在于，该活性溴是HOBr。
4．根据权利要求1所述的方法，其特征在于，该氧化剂从以下这组物质中挑选：氯气、过氧化氢、次氯酸钠、过硫酸钠、高硼酸钠、过硫酸钾、高锰酸钠、高锰酸钾、二氧化氯、过乙酸、臭氧和叔丁基过氧化氢。
5．根据权利要求1所述的方法，其特征在于，该溴化物和该氧化剂被引入一个冷却槽中。
6．根据权利要求1所述的方法，其特征在于，该溴化物和该氧化剂被引入一个热烫池中。
7．根据权利要求1所述的方法，其特征在于，该溴化物和该氧化剂以溴化物对氧化剂0.08比2.0的克分子比被引入。
8．根据权利要求7所述的方法，其特征在于，所述克分子比为0.1比1.0。
9．根据权利要求1所述的方法，其特征在于，该家禽从包括鸡和火鸡的组中挑选。
10．根据权利要求1所述的方法，其特征在于，该水中就地产生一定数量的残余的溴，以使得在引入该溴化物和该氧化剂之后5分钟对该水进行测量时有百万分之0.1至20含量的残余的溴。
11．根据权利要求10所述的方法，其特征在于，该残余的溴的含量为百万分之0.3至5。
12．根据权利要求1所述的方法，其特征在于，该溴化物是从KBr、NH4Br和NaBr中挑选的。
CN92114319.2A 1991-11-11 1992-11-10 家禽屠宰方法 Expired - Fee Related CN1043004C (zh)

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US07/790,047 US5208057A (en) 1991-11-12 1991-11-12 Process for butchering and disinfecting fowl

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EP0550137B1 (en) 1996-12-27
ATE146655T1 (de) 1997-01-15
EP0550137A3 (en) 1993-08-25
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