CN108719441A - A kind of complex biological preservative and its application for broiler carcass bacteria reducing processing - Google Patents
A kind of complex biological preservative and its application for broiler carcass bacteria reducing processing Download PDFInfo
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- CN108719441A CN108719441A CN201810437125.9A CN201810437125A CN108719441A CN 108719441 A CN108719441 A CN 108719441A CN 201810437125 A CN201810437125 A CN 201810437125A CN 108719441 A CN108719441 A CN 108719441A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 82
- 241000894006 Bacteria Species 0.000 title claims abstract description 76
- 230000001603 reducing effect Effects 0.000 title claims abstract description 47
- 239000003755 preservative agent Substances 0.000 title claims abstract description 46
- 238000012545 processing Methods 0.000 title claims abstract description 30
- 230000002335 preservative effect Effects 0.000 title claims abstract description 22
- 229920001661 Chitosan Polymers 0.000 claims abstract description 36
- 229920000656 polylysine Polymers 0.000 claims abstract description 31
- 108010039918 Polylysine Proteins 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims description 63
- 239000004519 grease Substances 0.000 claims description 4
- 108010053775 Nisin Proteins 0.000 abstract description 30
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 abstract description 30
- 239000004309 nisin Substances 0.000 abstract description 30
- 235000010297 nisin Nutrition 0.000 abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 22
- 241000305071 Enterobacterales Species 0.000 abstract description 11
- 235000014655 lactic acid Nutrition 0.000 abstract description 11
- 239000004310 lactic acid Substances 0.000 abstract description 11
- 241000191940 Staphylococcus Species 0.000 abstract description 10
- 239000002932 luster Substances 0.000 abstract description 6
- 239000002131 composite material Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013330 chicken meat Nutrition 0.000 description 53
- 238000000034 method Methods 0.000 description 20
- 230000008569 process Effects 0.000 description 17
- 230000002829 reductive effect Effects 0.000 description 14
- 238000003860 storage Methods 0.000 description 11
- 150000001875 compounds Chemical class 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 239000003638 chemical reducing agent Substances 0.000 description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000013068 control sample Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 102000016943 Muramidase Human genes 0.000 description 2
- 108010014251 Muramidase Proteins 0.000 description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000012864 cross contamination Methods 0.000 description 2
- 235000012754 curcumin Nutrition 0.000 description 2
- 229940109262 curcumin Drugs 0.000 description 2
- 239000004148 curcumin Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
- 238000005868 electrolysis reaction Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 235000010335 lysozyme Nutrition 0.000 description 2
- 239000004325 lysozyme Substances 0.000 description 2
- 229960000274 lysozyme Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000019260 propionic acid Nutrition 0.000 description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000006318 protein oxidation Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a kind of complex biological preservative for broiler carcass bacteria reducing processing and its applications.A kind of complex biological preservative for broiler carcass bacteria reducing processing includes that following components is a concentration of by mass parts：Nisin1 parts, 2 parts of polylysine, 2 parts of chitosan, 995 parts of water.The present invention also provides a kind of above-mentioned applications for the complex biological preservative of broiler carcass bacteria reducing processing in chicken bacteria reducing.The present invention can delay the corrupt speed of chicken trunk using biological composite preservative on chicken appearance luster itself without influence, and the lactic acid bacteria common to chicken trunk surface, staphylococcus, pseudomonad, heat kills rope silk bacterium and enterobacteria significantly inhibits.Through+0.2% chitosan of 0.1%nisin+0.2% polylysines of the present invention treated significant effect is better than 0.5%nisin, the independent bacteria reducing processing of 0.5% polylysine and 0.5% chitosan.
Description
Technical field
The present invention relates to meat packing fields, and in particular to a kind of compound bio for broiler carcass bacteria reducing processing is fresh-keeping
Agent and its application.
Background technology
Chicken has the characteristics that fine and tender taste, flavour are delicious, full of nutrition, is the most important meat of China's consumer's dining table
One of food.In order to ensure safety, consumption and the economy of chicken, quality safety control of the broiler chicken in butchering process
System is just particularly important, especially prevents corruptibility and invasive organism to the pollution of broiler carcass, and broiler carcass storage can be improved
Quality during depositing, and Shelf-life.
Broiler chicken butchers processing industry mainly using the mode of sodium hypochlorite immersion or heat water-spraying to broiler carcass at present
Carry out bacteria reducing processing.Sodium hypochlorite impregnates the cross contamination of pollutant between may leading to broiler carcass, and also results in trunk
The color and luster of body changes.Conventional hot water's spray can only reduce a part of microbial contamination, and improve bacteria reducing by improving temperature
Trunk appearance luster can be caused to change while effect.As people increasingly reinforce the awareness of safety of food, safe day
Right bacteria reducing agent is easier to be received by consumers in general, has broad application prospects.Bio-preservative is derived from organism certainly
Body constituent or its metabolite, have the characteristics that it is safe and nontoxic, tasteless and degradable, in food processing and preservation field
It has been widely used.Complex biological preservative is to mix the compound being made by a variety of bio-preservatives, according to hurdle technology
Principle：Optimal anti-staling effect can be obtained by comprehensively utilizing the synergistic effect between each hurdle, improve foodsafety.Cause
This, composite preservative often will produce compared with the better preservation of single creature antistaling agent.
Chinese patent CN104770462A discloses " a kind of composite preservative of cold freshly-slaughtered poultry ", and using Herba Origani Vulgaris quintessence oil, tea is more
Phenol and D-araboascorbic acid sodium carry out immersion treatment to divided chicken, can extend the shelf life of chicken 5-6 days.But at immersion
Reason easily leads to the cross contamination of product, and its solvent used contains ethyl alcohol, and the smell of volatilization is not easy to be esthetically acceptable to the consumers.Specially
The patent of sharp Publication No. 105851197A carries out spray bacteria reducing using subacidity electrolysis water to broiler carcass, although bacteria reducing effect
Preferably, but special electrolysis wetting system is needed, it is higher to equipment requirement.
Based on the above deficiency, the present invention is killed for the common lactic acid bacteria in chicken trunk surface, staphylococcus, pseudomonad, heat
The corruptibilities such as rope silk bacterium and enterobacteria and invasive organism, by the natural biological freshness-preserving agent with different microorganisms inhibiting effect
It is used in combination, can effectively slow down the putrid and deteriorated of broiler carcass, extend its shelf life.
Invention content
In order to solve the deficiencies in the prior art, the present invention provides a kind of compound bio for broiler carcass bacteria reducing is fresh-keeping
Agent and its application process kill rope silk for the lactic acid bacteria, staphylococcus, pseudomonad, heat occurred in broiler carcass storage process
Growth, protein oxidation and the lipidolysis of bacterium and enterobacteria, the effective shelf life for extending product.
The technical scheme is that：A kind of complex biological preservative for broiler carcass bacteria reducing by mass parts include with
Lower component is a concentration of：Nisin1 parts, 2 parts of polylysine, 2 parts of chitosan, 995 parts of water.
The present invention also provides a kind of above-mentioned complex biological preservatives for broiler carcass bacteria reducing processing to subtract in chicken
Application in bacterium.
The application be on whole chicken slaughter production line chicken trunk carry out atomizing spray bacteria reducing mainly select nisin,
The three kinds of progress compound spray processing of polylysine and chitosan.It comprises the following specific steps that:Boiling hot hair is taken out to the chicken trunk after internal organ
Body is hung, and uniform spray process, composite organic acid spray are carried out to chicken trunk by way of atomizing spray
A concentration of (nisin0.2%, polylysine 0.2% and chitosan 0.1%), (nisin 0.1%, polylysine 0.2% and shell
Glycan 0.2%) and (nisin0.2%, propionic acid 0.1% and tartaric acid 0.2%) spray time 60s, the spray of average every chicken trunk
Leaching total amount is 200ml.
Another object of the present invention is to provide a kind of above-mentioned compound bio guarantors for broiler carcass bacteria reducing processing
The fresh dose of application in delaying chicken grease corruption.
The present invention can delay the corruption of chicken trunk using biological composite preservative on chicken appearance luster itself without influence
Speed is lost, microbial reproduction is significantly inhibited.Through 0.1%nisin+0.2% polylysines+0.2% of the present invention
Chitosan treated significant effect is better than 0.5%nisin, at the independent bacteria reducing of 0.5% polylysine and 0.5% chitosan
Reason.
Beneficial effects of the present invention：The method of the present invention carries out spray bacteria reducing processing to the chicken trunk after scalding hair taking-up internal organ
Afterwards, the quantity that chicken trunk surface common corruptibility and pathogenic bacteria can be effectively reduced include lactic acid bacteria, staphylococcus,
Pseudomonad, heat kill rope silk bacterium and enterobacteria.The present invention selects the natural antimicro-bialc ompound of edibility relatively to be passed as bacteria reducing agent
The methods of sodium hypochlorite of system has more safety, and bacteria reducing effect is more preferable, and has no adverse effect to the organoleptic quality of trunk.Simultaneously originally
Method implements bacteria reducing processing using atomizing spray mode, and compared with traditional immersion, atomizing spray processing can be reduced effectively
The usage amount of bacteria reducing agent reduces production cost.The present invention corruptibility and pathogenic bacteria common for chicken trunk surface is reduced
Pollution conduct a research, research and develop the complex biological preservative bacteria reducing agent of highly effective and safe, it is intended to be effectively reduced storage during chicken trunk
The common lactic acid bacteria in body surface face, staphylococcus, pseudomonad, heat kill the quantity of rope silk bacterium and enterobacteria etc..
Description of the drawings
Fig. 1 is influence of the different bio-preservative spray process to chicken trunk total plate count.
Fig. 2 is influence of the different bio-preservative spray process to chicken trunk lactic acid bacteria number.
Fig. 3 is the influence that different bio-preservative spray process kill chicken trunk heat rope silk bacterium number.
Fig. 4 is influence of the different bio-preservative spray process to chicken trunk staphylococcus number.
Fig. 5 is influence of the different bio-preservative spray process to chicken trunk enterobacteria number.
Fig. 6 is the influence to chicken trunk pseudomonad number after different bio-preservative spray process.
Fig. 7 and Fig. 8 is the bacteria reducing effect of nisin, polylysine and chitosan compound spray to chicken trunk surface.
Fig. 9 is right after+0.2% chitosan solution atomizing spray bacteria reducing of 0.1%nisin+0.2% polylysines processing
The influence of storage period chicken trunk surface colony sum.
Figure 10 is after+0.2% chitosan solution atomizing spray bacteria reducing of 0.1%nisin+0.2% polylysines is handled to storage
The influence of chicken trunk TVBN during Tibetan.
Figure 11 is after+0.2% chitosan solution atomizing spray bacteria reducing of 0.1%nisin+0.2% polylysines processing
Influence to storage period chicken trunk.
Specific implementation mode
It elaborates to the present invention with reference to embodiment.
Embodiment 1
Spray bacteria reducing effect of the different bio-preservatives to chicken trunk surface
1.1 different bio-preservatives spray the influence to chicken trunk total plate count
As seen from Figure 1, after different bio-preservative sprays, chitosan is good to the spray bacteria reducing bacteria reducing of total plate count,
Total plate count is by 5.26lgCFU/cm2It is reduced to 3.24lgCFU/cm2.In addition, nisin, tea polyphenols, polylysine and curcumin
Clump count has been also reduced to 4lgCFU/cm after spray2Hereinafter, the bacteria reducing effect to total plate count is preferable.
1.2 different bio-preservatives spray the influence to chicken trunk lactic acid bacteria number
As seen from Figure 2, after different bio-preservative sprays, chitosan is best to the bacteria reducing effect of lactic acid bacteria number, bacterium
It falls sum and 1.96lgCFU/cm2 is reduced to by 3.27lgCFU/cm2.In addition, bacterium after nisin, polylysine and tea polyphenols spray
It falls number and has been also reduced to 2.27lgCFU/cm2 hereinafter, reducing an order of magnitude, the quantity of lactic acid bacteria can be significantly reduced.
1.3 different bio-preservative sprays kill chicken trunk heat the influence of rope silk bacterium number
As seen from Figure 3, after different bio-preservative sprays, nisin kills heat the bacteria reducing effect of rope silk bacterium number
Preferably, total plate count is reduced to 1.25lgCFU/cm2 by 2.62lgCFU/cm2.In addition, chitosan and lysozyme spray
Clump count has been also reduced to 1 order of magnitude after leaching, can significantly reduce the quantity that heat kills rope silk bacterium.
1.4 different bio-preservatives spray the influence to chicken trunk staphylococcus number
As seen from Figure 4, after different bio-preservative sprays, chitosan is best to the bacteria reducing effect of staphylococcus number,
Total plate count is reduced to 1.84lgCFU/cm2 by 3.32lgCFU/cm2.In addition, after polylysine, tea polyphenols and curcumin spray
Clump count also reduces an order of magnitude, can significantly reduce the quantity that heat kills rope silk bacterium.
1.5 different bio-preservatives spray the influence to chicken trunk enterobacteria number
As seen from Figure 5, after different bio-preservative sprays, polylysine is best to the bacteria reducing effect of enterobacteria number,
Total plate count is reduced to 1.12lgCFU/cm2 by 2.86lgCFU/cm2.In addition, chitosan, lysozyme, tea polyphenols and alginic acid
Clump count also reduces an order of magnitude after sodium spray, preferable to the bacteria reducing effect of enterobacteria.
1.6 different bio-preservatives spray the influence to chicken trunk pseudomonad number
As seen from Figure 6, after different bio-preservative sprays, chitosan is best to the bacteria reducing effect of pseudomonad number,
Pseudomonad number is by 3.32lgCFU/cm2It is reduced to 1.42lgCFU/cm2.In addition, after nisin, chitosan and tea polyphenols spray
Clump count, which also reduces at least one order of magnitude, can significantly reduce the quantity of pseudomonad.
Embodiment 2
It selects nisin, polylysine and chitosan these three bio-preservatives to be compounded and atomization spray is carried out to chicken trunk
Bacteria reducing is drenched, the spray total amount of spray time 60s, average every chicken trunk are about 200ml.The suspension of chicken trunk is put after atomizing spray
After setting 60min, every trunk takes back, abdomen, neck, wing portion and leg 5*5cm2The skin of size surveys chicken trunk table
Face total plate count, lactic acid bacteria, staphylococcus, pseudomonad, heat kill the variation of rope silk bacterium and enterobacteria quantity and trunk color and luster, often
Kind processing is each to select 3 chicken trunks to be measured.Microorganism detection index result is as follows.
The bacteria reducing effect of nisin, polylysine and chitosan compound spray as shown in Figure 7 and Figure 8 to chicken trunk surface；Figure
A is handled in 7:+ 0.1% chitosan of 0.2%nisin+0.2% polylysines handles B:0.1%nisin+0.2% polylysines+
0.2% chitosan handles C:+ 0.2% chitosan of 0.2%nisin+0.1% polylysines.A is handled in Fig. 8:0.15%nisin
+ 0.2% chitosan of+0.15% propionic acid handles B:+ 0.15% chitosan of 0.2%nisin+0.15% polylysines handles C:
+ 0.15% chitosan of 0.15%nisin+0.2% polylysines.Compared with untreated trunk, it is by various concentration nisin
After three kinds of processing of streptococcus lactis peptide, polylysine and chitosan compounding, the total plate count on chicken trunk surface, lactic acid bacteria, heat kills rope
The quantity of silk bacterium, staphylococcus, enterobacteria and Pseudomonas alba is remarkably decreased, wherein through the poly- bad ammonia of 0.1%nisin+0.2%
Treated that effect is best for sour+0.2% chitosan, is better than other concentration compound proportions, and bacteria reducing effect is better than nisin, gathers
The independent bacteria reducing of lysine and chitosan is handled.Every group of cylindricality is followed successively by control from left to right in Fig. 7, handles A, handles B, processing
C。
Influence of+0.2% chitosan of 1 0.1%nisin+0.2% polylysines of the table processing to chicken trunk surface color
After+0.2% chitosan solution spray process of 0.1%nisin+0.2% polylysines, a on chicken trunk surface*, b*
And L*Compared with the control group, difference is not notable (p > 0.05), the results showed that complex biological preservative spray process will not be to trunk for value
The color and luster of body has an impact.
Select+0.2% chitosan solution of 0.1%nisin+0.2% polylysines to the rear chicken trunk to scalding hair except internal organ
Atomizing spray processing is carried out, the spray total amount of spray time 60s, average every chicken trunk are about 200ml.By chicken after atomizing spray
Trunk suspension is stored under the conditions of being positioned over 4 DEG C, storage period choose chicken trunk choose skin of back and meat measure total plate count,
The indexs such as Volatile Base Nitrogen (TVB-N), lipid peroxidation value (TBA).Testing result is as follows.
Fig. 8 is right after+0.2% chitosan solution atomizing spray bacteria reducing of 0.1%nisin+0.2% polylysines processing
The influence of storage period chicken trunk surface colony sum.Under 4 DEG C of holding conditions, one direct express of total plate count of control sample
Speed rises, and illustrates corrupt speed.Control group just alreadyd exceed 6lgCFU/cm at the 5th day2National standard, and pass through
+ 0.2% chitosan solution atomizing spray bacteria reducing processing group of 0.1%nisin+0.2% polylysines was more than not yet at the 9th day
6lgCFU/cm2National standard, illustrate that complex biological preservative significantly inhibits microbial reproduction.
In Fig. 9 as can be seen that in 4 DEG C of storage periods, as time increases, through complex biological preservative spray process group
All increasing with the TVB-N values of control sample, the TVB-N values of processing group sample on day 3 when just already below control group,
When storing 7d, the TVB-N values of control group have been more than the regulation of GB 2707-2016 (TVB-N in fresh chicken meat<15mg/100g),
And processing group just exceeds national standard in 11d and limits the quantity, illustrating can after entire storage period, complex biological preservative spray process
To delay the corrupt speed of chicken trunk.
Thiobarbituricacidα- (TBA) is the reflection of meat Oxidation of Fat and Oils degree of spoilage.It can be seen from fig. 10 that at 4 DEG C
Storage period, as time increases, the TBA values through complex biological preservative spray process group and control sample are all increasing
Add, illustrate the grease corruption of chicken trunk be it is increasingly severe over time, can through complex biological preservative spray process
Effectively to inhibit the raising of TBA values, illustrate effectively drop after entire storage period, complex biological preservative spray process
The grease degree of spoilage of low chicken trunk.
Wherein：lgCFU/cm2=log10CFU/cm2, total plate count is converted into denary logarithm, such as
3lgCFU/cm2=1000CFU/cm2, 4lgCFU/cm2=10000CFU/cm2, and so on.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of complex biological preservative for broiler carcass bacteria reducing processing, which is characterized in that by mass parts include with the following group
Point a concentration of nisin1 parts, 2 parts of polylysine, 2 parts of chitosan, 995 parts of water.
2. a kind of complex biological preservative for broiler carcass bacteria reducing processing as described in claim 1 is in chicken bacteria reducing
Using.
3. application according to claim 2, which is characterized in that carry out atomizing spray bacteria reducing, spray time to chicken trunk
The spray total amount of 60s, average every chicken trunk are 200ml.
4. a kind of complex biological preservative for broiler carcass bacteria reducing processing as described in claim 1 is delaying chicken grease
Application in corruption.
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| CN110140755A (en) * | 2019-05-29 | 2019-08-20 | 浙江省畜牧技术推广总站 | A kind of chilled fresh chicken production method of antibacterial bacteriostatic |
| CN110156884A (en) * | 2019-05-22 | 2019-08-23 | 天津科技大学 | A kind of application recombinating Mytichitin-CB antibacterial peptide |
| CN110235929A (en) * | 2019-07-05 | 2019-09-17 | 内蒙古大学 | A kind of chilled meat complex biological preservative |
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Application publication date: 20181102 |