CN108812856A - 一种用于冷鲜鸡肉生产的复合有机酸及其应用 - Google Patents
一种用于冷鲜鸡肉生产的复合有机酸及其应用 Download PDFInfo
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Abstract
本发明公开了一种用于冷鲜鸡肉生产的复合有机酸及其应用复合有机酸喷减菌方法,具体包括如下步骤:将不同质量浓度配比的柠檬酸、丙酸和酒石酸对烫毛取出内脏后的鸡胴体进行雾化喷淋减菌,喷淋时间为45‑60s,喷淋总量为200‑300mL。依照本方法喷淋减菌处理后能够有效的减少鸡胴体表面常见的乳酸菌、葡萄球菌、假单胞菌、热杀索丝菌和肠杆菌的初始数量。可食用性的复合有机酸具有价格低廉,安全性好,减菌效果明显,且对胴体的感官品质无不利影响的优点,在冷鲜鸡肉生产减菌化处理中具有广阔的市场应用前景。
Description
技术领域
本发明涉及肉类加工领域,具体涉及一种用于冷鲜鸡肉生产的复合有机酸及其应用。
背景技术
近些年来,我国肉鸡产业发展迅速,肉鸡的生产和消费已经进入世界各国前列。在庞大的生产和消费需求下,冷鲜鸡肉屠宰加工生产过程中的质量安全控制就非常重要,尤其微生物污染是其中首要的危害之一。在屠宰过程中,鸡胴体可能受到自身粪便和消化道内脏等的污染,因此为了减少冷鲜鸡肉产品的微生物数量,在生产加工过程中需要采用一定的减菌措施,已防止腐败性及病原性微生物对冷鲜鸡肉品质的影响。
目前我国肉鸡加工企业主要采用次氯酸钠作为消毒剂,将脱毛和去内脏后的鸡胴体放入次氯酸钠溶液中进行浸泡后取出,可以降低鸡胴体微生物的数量。但是在浸泡过程中,由于血水和脂肪等有机物在次氯酸钠溶液浸泡池中的积累及胴体间的交叉污染使减菌效果明显降低。此外研究表明,次氯酸钠杀菌后可能产生一些具有致癌作用的有毒物质,因此在许多国家已经被禁止使用。随着人民生活水平的提高,食品安全问题已经越来越受到人们的关注,安全天然的减菌剂将具有广阔的市场开发前景。有机酸是各种天然抗菌物质中具有价格低廉、安全无污染、抑菌效果好等特点,在许多发达国家被用于肉鸡生产线的减菌环节。美国食品药品监督局(FDA)已批准1.5%~2.5%有机酸如乳酸和柠檬酸等可用于禽类加工企业中。研究表明,乳酸、柠檬酸、酒石酸和乙酸等常用的可食用性有机酸能有效的抑减少鸡胴体表面的微生物数量,且两种或两种以上有机酸进行复合使用更为有效。但是为了确保鸡肉品质不受影响及降低生产成本,应控制有机酸的使用浓度在一定范围内。
发明内容
本发明申请人针对鸡胴体在屠宰过程中微生物污染严重的问题,在大量研究的基础上,提供一种整鸡屠宰生产线上复合有机酸喷淋减菌方法,依照本发明的方法可以有效的减少屠宰后鸡胴体表面常见的乳酸菌、葡萄球菌、假单胞菌、热杀索丝菌和肠杆菌的数量。
为实现上述目的,本发明提供的技术方案为:
一种冷鲜鸡肉生产用复合有机酸,为柠檬酸、丙酸和酒石酸的复合水溶液。具体包含柠檬酸0.5%-1%、丙酸0.5%-1%和酒石酸0.5%-1%。
所述的一种冷鲜鸡肉生产用复合有机酸,包含1%柠檬酸、0.5%丙酸、0.5%酒石酸。
一种整鸡屠宰生产线上鸡胴体的复合有机酸喷淋减菌方法,主要选用柠檬酸、丙酸和酒石酸三种进行复合喷淋处理。包括如下具体步骤:将烫毛取出内脏后的鸡胴体进行悬挂,通过雾化喷淋的方式对鸡胴体进行均匀的喷淋处理,所述的复合有机酸喷淋浓度为(柠檬酸1%、丙酸0.5%和酒石酸0.5%)、(柠檬酸0.5%、丙酸1%和酒石酸0.5%)和(柠檬酸0.5%、丙酸0.5%和酒石酸1%),喷淋时间为30~60s,喷淋总量约为100-300mL。
优选的有机酸使用比例为:1%柠檬酸、0.5%丙酸、0.5%酒石酸。
本发明进一步提供了上述一种冷鲜鸡肉生产用复合有机酸在延缓鸡胴体的腐败速度中的应用。
所述的应用中腐败速度是鸡胴体的油脂腐败速度。
本发明的有益效果:本发明的方法对烫毛取出内脏后的鸡胴体进行喷淋减菌处理后,能够有效的降低鸡胴体表面常见的腐败性及病原性细菌的数量包括乳酸菌、葡萄球菌、假单胞菌、热杀索丝菌和肠杆菌。本发明选用可食用性的复合有机酸作为减菌剂较传统的次氯酸钠等方法更具安全性,减菌效果更好,且对胴体的感官品质无不利影响。同时本方法采用雾化喷淋方式实施减菌处理,与浸泡相比,能够减少鸡胴体之间在浸泡池中的相互接触,降低及血水和脂肪等对胴体的交叉污染几率。同时与浸泡处理相比,雾化喷淋处理可以有效的减少减菌剂的使用量,降低生产成本。本发明针对降低鸡胴体表面常见的腐败性和致病性细菌的污染开展研究,研发高效安全的复合有机酸减菌剂,旨在有效地降低鸡胴体表面常见的乳酸菌、葡萄球菌、假单胞菌、热杀索丝菌和肠杆菌等的数量。
附图说明
图1是不同有机酸喷淋处理对鸡胴体表面菌落总数(lgCFU/cm2)的影响。
图2是不同有机酸喷淋处理对鸡胴体表面乳酸菌数量(lgCFU/cm2)的影响。
图3是不同有机酸喷淋处理对鸡胴体表面葡萄球菌数量(lgCFU/cm2)的影响。
图4是不同有机酸喷淋处理对鸡胴体表面假单胞菌数量(lgCFU/cm2)的影响。
图5是不同有机酸喷淋处理对鸡胴体表面热杀索丝菌数量(lgCFU/cm2)的影响。
图6是不同有机酸喷淋处理对鸡胴体表面肠杆菌数量(lgCFU/cm2)的影响。
图7和图8是柠檬酸、丙酸和酒石酸复合喷淋对鸡胴体表面的减菌效果。
图9是为经过1%柠檬酸、0.5%丙酸和0.5%酒石酸溶液雾化喷淋减菌处理后对贮藏期间鸡胴体表面菌落总数的影响。
图10为经过1%柠檬酸、0.5%丙酸和0.5%酒石酸溶液雾化喷淋减菌处理后对贮藏期间(4℃)鸡胴体TVBN(mg/100g)的影响。
图11为经过1%柠檬酸、0.5%丙酸和0.5%酒石酸溶液雾化喷淋减菌处理后对贮藏期间鸡胴体TBA(mg/kg)的影响。
具体实施方式
下面结合附图对本发明做详细说明。
实施例1
单因素试验根据卫生部发布的《GB-2760-2014食品安全国家标准食品添加剂使用标准》中允许使用的有机酸及其盐类进行筛选,筛选减菌效果较好的几种有机酸及其盐类用于下一步的复合有机酸喷淋减菌,将2%浓度的乳酸、丙酸、酒石酸、柠檬酸、葡萄糖酸、山梨酸钾和焦磷酸钠分别对烫毛除内脏的后鸡胴体进行雾化喷淋处理,喷淋时间60s,平均每只鸡胴体的喷淋总量约为200ml。雾化喷淋后将鸡胴体悬挂放置60min后,每只胴体各取背部、腹部、颈部、翅部和腿部5*5cm2面积大小的皮肤测鸡胴体表面菌落总数、乳酸菌、葡萄球菌、假单胞菌、热杀索丝菌和肠杆菌数量的变化,每种有机酸处理各选3只鸡胴体进行测定,同时选3只鸡胴体未经任何处理作为对照,结果表明(图1-7),在这几种食品中常用的有机酸及其盐类中,柠檬酸、丙酸和酒石酸的减菌效果相对较好。
由图1可以看出,不同有机酸喷淋后,酒石酸对菌落总数的喷淋减菌减菌好,菌落总数由5.32lgCFU/cm2降低到3.31lgCFU/cm2。此外,乳酸、丙酸、柠檬酸和焦磷酸钠喷淋后菌落数也降低到了41gCFU/cm2以下,对菌落总数的减菌效果较好。
由图2可以看出,不同有机酸喷淋后,丙酸对乳酸菌数的喷淋减菌效果最好,菌落总数由3.59lgCFU/cm2降低到2.11lgCFU/cm2。此外,酒石酸和柠檬酸喷淋后菌落数也降低到了2.59lgCFU/cm2以下,降低一个数量级,对乳酸菌的减菌效果较好。
由图3可以看出,不同有机酸喷淋后,柠檬酸对葡萄球菌数的减菌效果最好,菌落总数由3.16lgCFU/cm2降低到1.75lgCFU/cm2。此外,丙酸和酒石酸喷淋后菌落数也降低到了2.16lgCFU/cm2以下,降低了一个数量级,对葡萄球菌的减菌效果较好。
由图4可以看出,不同有机酸喷淋后,柠檬酸对假单胞菌数的减菌效果最好,菌落总数由2.89lgCFU/cm2降低到1.171gCFU/cm2。此外,丙酸、酒石酸、葡萄糖酸、山梨酸钾和焦磷酸钠喷淋后菌落数也降低到了1.89lgCFU/cm2以下,降低了一个数量级,对假单胞菌的减菌效果较好。
由图5可以看出,不同有机酸喷淋后,丙酸对热杀索丝菌菌数的减菌效果最好,菌落总数由2.781gCFU/cm2降低到1.48lgCFU/cm2。此外,柠檬酸和酒石酸喷淋后菌落数也降低到了1.78lgCFU/cm2以下,降低了一个数量级,对热杀索丝菌的减菌效果较好。
由图6可以看出,不同有机酸喷淋后,丙酸对肠杆菌数的减菌效果最好,菌落总数由3.22lgCFU/cm2降低到1.26lgCFU/cm2。此外,乳酸、葡萄糖酸、柠檬酸和酒石酸喷淋后菌落数也降低到了2.22lgCFU/cm2以下,降低了一个数量级,对肠杆菌的减菌效果较好。
实施例2
选用柠檬酸、丙酸和酒石酸的浓度分别为(1%、0.5%、0.5%),(0.5%、1%、0.5%)和(0.5%、0.5%、1%)(0.7%、0.7%、0.6%),(0.6%、0.7%、0.7%)和(0.7%、0.6%、0.7%)进行复配后对鸡胴体进行雾化喷淋减菌,喷淋时间60s,平均每只鸡胴体的喷淋总量约为200ml。雾化喷淋后将鸡胴体悬挂放置60min后,每只胴体各取背部、腹部、颈部、翅部和腿部5*5cm2面积大小的皮肤测鸡胴体表面菌落总数、乳酸菌、葡萄球菌、假单胞菌、热杀索丝菌和肠杆菌数量的变化,每种处理各选3只鸡胴体进行测定,同时选3只鸡胴体未经任何处理作为对照。
微生物检测指标结果如下:
如图7和图8柠檬酸、丙酸和酒石酸复合喷淋对鸡胴体表面的减菌效果;图7中处理A:1%柠檬酸+0.5%丙酸+0.5%酒石酸,处理B:0.5%柠檬酸+0.5%丙酸+1%酒石酸,处理C:0.5%柠檬酸+1%丙酸+0.5%酒石酸。图8中处理A:0.7%柠檬酸+0.7%丙酸+0.6%酒石酸,处理B:0.6%柠檬酸+0.7%丙酸+0.7%酒石酸,处理C:0.7%柠檬酸+0.6%丙酸+0.7%酒石酸。图中每种菌对应的四个柱形,从左至右依次为对照组,处理A,处理B,处理C。
与未处理的胴体比较,经过不同浓度柠檬酸、丙酸和酒石酸复配喷淋处理后,鸡胴体表面的菌落总数,乳酸菌,热杀索丝菌,葡萄球菌,肠杆菌和假单胞杆菌的数量均显著下降,其中经1%柠檬酸、0.5%丙酸和0.5%酒石酸处理后的效果最好,好于其他的浓度复配比例,且减菌效果好于柠檬酸,丙酸和酒石酸的单独减菌处理。
表1 1%柠檬酸+0.5%丙酸+0.5%酒石酸处理对鸡胴体表面色泽的影响
经1%柠檬酸、0.5%丙酸和0.5%酒石酸复合喷淋处理后,鸡胴体表面的a*,b*和L*值与对照组相比,差异不显著(p>0.05),结果表明复合生物保鲜剂喷淋处理不会对胴体的色泽产生影响。
选择1%柠檬酸、0.5%丙酸和0.5%酒石酸溶液对烫毛除内脏的后鸡胴体进行雾化喷淋处理,喷淋时间60s,平均每只鸡胴体的喷淋总量约为200ml。雾化喷淋后将鸡胴体悬挂放置于4℃条件下贮藏,在贮藏期间选取鸡胴体选取背部皮肤和肉测定菌落总数、挥发性盐基氮(TVB-N)、脂质过氧化值(TBA)等指标。检测结果如下。
对照:未经过1%柠檬酸、0.5%丙酸和0.5%酒石酸溶液溶液雾化喷淋减菌处理。
图9为经过1%柠檬酸、0.5%丙酸和0.5%酒石酸溶液雾化喷淋减菌处理后对贮藏期间鸡胴体表面菌落总数的影响。
在4℃贮藏条件下,对照组样品的的菌落总数一直快速上升,说明腐败速度较快。对照组在第5天时就已经超过6lgCFU/cm2的国家标准,而经过1%柠檬酸、0.5%丙酸和0.5%酒石酸溶液雾化喷淋减菌处理组在第9天才超过6lgCFU/cm2的国家标准,说明复合有机酸对微生物繁殖具有明显的抑制作用。
图10为经过1%柠檬酸、0.5%丙酸和0.5%酒石酸溶液雾化喷淋减菌处理后对贮藏期间(4℃)鸡胴体TVBN(mg/100g)的影响。
从图中可以看出,在4℃贮藏期间,随着时间的增加,经复合有机酸喷淋处理组和对照组样品的TVB-N值都在增加,处理组样品的TVB-N值到第5天时就已经明显低于对照组,在贮存第7d时,对照组的TVB-N值超过了GB 2707-2016的规定(鲜鸡肉中TVB-N<15mg/100g),而处理组在第11d时才超出国标限量,说明在整个贮藏期间,复合有机酸喷淋处理后可以延缓鸡胴体的腐败速度。
图11为经过1%柠檬酸、0.5%丙酸和0.5%酒石酸溶液雾化喷淋减菌处理后对贮藏期间鸡胴体TBA(mg/kg)的影响。注:lgCFU/cm2=log10CFU/cm2,将菌落总数换算成以10为底的对数,例如3lgCFU/cm2=1000CFU/cm2,41gCFU/cm2=10000CFU/cm2,以此类推。
硫代巴比妥酸(TBA)是肉类油脂氧化腐败程度的反映。从图中可以看出,在4℃贮藏期间,随着时间的增加,经复合有机酸剂喷淋处理组和对照组样品的TBA值都在增加,说明鸡胴体的油脂腐败是随着时间的推移越来越严重,经复合有机酸喷淋处理可以有效的抑制TBA值的升高,说明在整个贮藏期间,复合有机酸喷淋处理后可以有效降低鸡胴体的油脂腐败程度。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (7)
1.一种冷鲜鸡肉生产用复合有机酸,其特征在于,为柠檬酸、丙酸和酒石酸的复合水溶液。
2.根据权利要求1所述的一种冷鲜鸡肉生产用复合有机酸,其特征在于,包含柠檬酸5-10份、丙酸5-10份和酒石酸5-10份,970-985份水。
3.根据权利要求1所述的一种冷鲜鸡肉生产用复合有机酸,其特征在于,包含柠10份柠檬酸、5份丙酸、5份酒石酸和980份水。
4.一种用于冷鲜鸡肉生产的复合有机酸喷减菌方法,其特征在于:该处理方法是以柠檬酸、丙酸和酒石酸三种可食用性有机酸为复合有机酸减菌剂,取烫毛取出内脏后的鸡胴体进行悬挂,通过雾化喷淋的方式对鸡胴体进行均匀的喷淋处理减菌。
5.根据权利4所述的一种用于冷鲜鸡肉生产的复合有机酸喷减菌方法,其特征在于:每只肉鸡的喷淋时间为30~60s,喷淋总量约为100-300mL。
6.如权利要求1所述一种冷鲜鸡肉生产用复合有机酸在延缓鸡胴体的腐败速度中的应用。
7.根据权利要求6所述的应用,其特征在于,所述腐败速度是鸡胴体的油脂腐败速度。
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