冷却鸡胸肉脉冲强光杀菌参数试验优化
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摘要
研究了脉冲强光对冷却鸡胸肉杀菌效果及品质的影响,利用响应面法优化了杀菌参数,并对其品质的影响进行评价。结果表明:脉冲强光可有效杀死冷却鸡胸肉的表面微生物,在脉冲能量400 J、脉冲距离12 cm、脉冲时间50 s优化条件下,冷却鸡胸肉的杀菌率达到90. 03%,剪切力2. 63 kg,离心失水率30. 31%,色差为3. 53。在此条件下,对试验结果进行验证,得出杀菌率、离心失水率、剪切力、色差的相对误差分别为1. 07%、1. 17%、1. 54%、2. 02%。同时对脉冲处理后的冷却鸡胸肉在0～4℃条件下进行贮藏,货架期相应延长了1～2 d,达到了预期目的。
The effect of pulsed strong light on sterilizing effect and quality of chilled chicken breast meat was studied. Combined with the principle of Box-Benhnken center combination design and response surface methodology,the sterilization conditions were optimized,and the quality of chilled chicken breast meat was evaluated. The results showed that pulsed strong light could effectively kill the surface microorganism of chilled chicken breast meat. The effects of pulse energy,pulse distance and pulse time on sterilizing rate of chilled chicken breast meat were significant,with the increase of pulse energy and pulse time,the bactericidal rate was increased,and the sterilization rate was decreased with the increase of pulse distance. With the increase of pulse energy and pulse time,the shear force was decreased,and the color difference was significant. With the increase of pulse distance,the shear force was increased obviously but it was less than 4 kg,and there was significant difference in color difference. Under the optimized conditions of pulse energy of 400 J,pulse distance of 12 cm,pulse time of 50 s,the sterilization rate of chilled chicken breast meat was 90. 03%,and the shear force was 2. 63 kg. The loss rate of water was 30. 31% and the color aberration was 3. 53. Under these conditions,the relative errors of germicidal rate of colony total,centrifugal water loss rate,shear force and color aberration were obtained by verifying the results of the experiment. The relative errors were 1. 07%,1. 17%,1. 54%and 2. 02%,respectively. At the same time,the chilled chicken breast meat after pulsed strong light treatment was stored at 0 ～ 4℃,and the shelf life was prolonged for 1 ～ 2 d,which could solve the practical problems faced by the factory.
The effect of pulsed strong light on sterilizing effect and quality of chilled chicken breast meat was studied. Combined with the principle of Box-Benhnken center combination design and response surface methodology,the sterilization conditions were optimized,and the quality of chilled chicken breast meat was evaluated. The results showed that pulsed strong light could effectively kill the surface microorganism of chilled chicken breast meat. The effects of pulse energy,pulse distance and pulse time on sterilizing rate of chilled chicken breast meat were significant,with the increase of pulse energy and pulse time,the bactericidal rate was increased,and the sterilization rate was decreased with the increase of pulse distance. With the increase of pulse energy and pulse time,the shear force was decreased,and the color difference was significant. With the increase of pulse distance,the shear force was increased obviously but it was less than 4 kg,and there was significant difference in color difference. Under the optimized conditions of pulse energy of 400 J,pulse distance of 12 cm,pulse time of 50 s,the sterilization rate of chilled chicken breast meat was 90. 03%,and the shear force was 2. 63 kg. The loss rate of water was 30. 31% and the color aberration was 3. 53. Under these conditions,the relative errors of germicidal rate of colony total,centrifugal water loss rate,shear force and color aberration were obtained by verifying the results of the experiment. The relative errors were 1. 07%,1. 17%,1. 54%and 2. 02%,respectively. At the same time,the chilled chicken breast meat after pulsed strong light treatment was stored at 0 ～ 4℃,and the shelf life was prolonged for 1 ～ 2 d,which could solve the practical problems faced by the factory.
引文
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[21] TOMASEVIC'I. The effect of intense light pulses on the sensory quality and instrumental color of meat from different animalbreeds[J]. Biotechnology in Animal Husbandry,2015,31(2):273-281.
[22] HEINRICH V, ZUNABOVIC M, BERGMAIR J, et al. Post-packaging application of pulsed light for microbialdecontamination of solid foods:a review[J]. Innovative Food Science&Emerging Technologies,2015,30:145-156.
[23] HAUGHTON P N,LVNG J G,MORGAN D J,et al. Efficacy of high-intensity pulsed light for the microbiologicaldecontamination of chicken,associated packaging,and contact surfaces[J]. Foodborne Pathogens&Disease,2011,8(1):109.
[24]董飒爽,李传令,赵改名,等.工厂实测冷却分割鸡胸肉生产过程中菌落总数的变化及货架期预测模型的建立[J].现代食品科技,2016,32(8):183-190.DONG Sashuang,LI Chuanling,ZHAO Gaiming,et al. On-sitetests of aerobic bacterial mount changes during chilled chickenchops production and establishment of shelf-life prediction model[J]. Modern Food Science and Technology,2016,32(8):183-190.(in Chinese)
[2]叶藻,谢晶,高磊.工厂实测冷鲜鸡冷却贮藏过程品质的变化[J].食品工业科技,2015,36(19):332-335.YE Zao,XIE Jing,GAO Lei. On-site tests of the quality changes of cold fresh chicken during chilling and cold storage[J].Science and Technology of Food Industry,2015,36(19):332-335.(in Chinese)
[3] GONZALESBARRON U,CADAVEZ V,SHERIDAN J J,et al. Modelling the effect of chilling on the occurrence of salmonellaon pig carcasses at study,abattoir and batch levels by meta-analysis[J]. International Journal of Food Microbiology,2013,163(2-3):101-113.
[4] JU X,TU Y,ZOU J,et al. Changes in chilled chicken quality and correlation analysis during different shelf life[J]. AnimalHusbandry&Feed Science,2018,10(2):90-93.
[5] PASKEVICIUTE E,BUCHOVEC I,LUKSIENE Z. High-power pulsed light for decontamination of chicken from foodpathoogens:a study on antimicrobial efficiency and organoleptic properties[J]. Journal of Food Safety,2011,31(1):61-68.
[6] CHEN J H,REN Y,SEOW J,et al. Intervention technologies for ensuring microbiological safety of meat:current and futuretrends[J]. Comprehensive Reviews in Food Science&Food Safety,2012,11(2):119-132.
[7] HEINRICH V,ZUNABOVIC M,VARZAKAS T,et al. Pulsed light treatment of different food types with a special focus onmeat:a critical review[J]. Critical Reviews in Food Science and Nutrition,2016,56(4):591-613.
[8] ARTIGUEZ M L,MARANON I M D. Improved process for decontamination of whey by a continuous flow-through pulsed lightsystem[J]. Food Control,2015,47:599-605.
[9] TANG M L,CHEN Y J,WANG X L,et al. Application and research progress of PL technology in the food industry[J]. Food&Fermentation Industries,2014,40(11):195-201.
[10] MACGREGOR S J,ROWAN N J,MCLLVANEY L,et al. Light inactivation of food-related pathogenic bacteria using a pulsedpower source[J]. Letters in Applied Microbiology,2010,27(2):67-70.
[11] OMS-OLIUL G,AGUILO-AGUAYO I,MARTIN-BELLOSO O,et al. Effects of pulsed light treatments on quality andantioxidant properties of fresh-cut mushrooms(Agaricus bisporus)[J]. Postharvest Biology&Technology,2010,56(3):216-222.
[12] CHARLES F,VIDAL V,OLIVE F,et al. Pulsed light treatment as new method to maintain physical and nutritional quality offresh-cut mangoes[J]. Innovative Food Science&Emerging Technologies,2013,18(12):190-195.
[13] CHEN B Y,LUNG H M,YANG B B,et al. Pulsed light sterilization of packaging materials[J]. Food Packaging&ShelfLife,2015,5:1-9.
[14] HWANG H J,CHEIGH C I,CHUNG M S. Construction of a pilot-scale continuous-flow intense pulsed light system and itsefficacy in sterilizing sesame seeds[J]. Innovative Food Science&Emerging Technologies,2017,39:1-6.
[15]国家卫生和计划生育委员会.食品安全国家标准食品p H值的测定:GB 5009. 237—2016[S].北京:中国标准出版社,2016.
[16]国家农业部.肉的食用品质客观评价方法:NY/T 2793—2015[S].北京:中国农业出版社,2015.
[17] WANG B,LIU X,TAO M A,et al. Optimization ofpulsed light parameters for enhanced sterilization of bacteria on breadsurface by using response surface methodology[J]. Food Science,2014,18:74-77.
[18] JOSHI S,YADAY S,DESAI A J. Application of response-surface methodology to evaluate the optimum medium components forthe enhanced production of lichenysin by Bacillus licheniformis R2[J]. Biochemical Engineering Journal,2008,41(2):122-127.
[19] ZHANG B Q,ZHAO Y. Optimization of pulsed light enhancing sterilization of bacteria on fresh-cut lettuce by response surfacemethodology[J]. Food&Fermentation Industries,2016,42(1):124-127.
[20]陈苗.脉冲强光对牛奶中阪崎肠杆菌杂菌效果的影响[J].现代食品,2017,11(22):82-86.CHEN Miao. Optimization of sterilization on enterobacter sakazakii in milk by response surface method with pulsed light[J].Modern Food,2017,11(22):82-86.(in Chinese)
[21] TOMASEVIC'I. The effect of intense light pulses on the sensory quality and instrumental color of meat from different animalbreeds[J]. Biotechnology in Animal Husbandry,2015,31(2):273-281.
[22] HEINRICH V, ZUNABOVIC M, BERGMAIR J, et al. Post-packaging application of pulsed light for microbialdecontamination of solid foods:a review[J]. Innovative Food Science&Emerging Technologies,2015,30:145-156.
[23] HAUGHTON P N,LVNG J G,MORGAN D J,et al. Efficacy of high-intensity pulsed light for the microbiologicaldecontamination of chicken,associated packaging,and contact surfaces[J]. Foodborne Pathogens&Disease,2011,8(1):109.
[24]董飒爽,李传令,赵改名,等.工厂实测冷却分割鸡胸肉生产过程中菌落总数的变化及货架期预测模型的建立[J].现代食品科技,2016,32(8):183-190.DONG Sashuang,LI Chuanling,ZHAO Gaiming,et al. On-sitetests of aerobic bacterial mount changes during chilled chickenchops production and establishment of shelf-life prediction model[J]. Modern Food Science and Technology,2016,32(8):183-190.(in Chinese)