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投稿时间：2018-07-09
投稿时间：2018-07-09
中文摘要: 为解决酱卤制品在冷凉环节易被微生物污染的问题，以酱卤鸭腿为试验原料，在冷凉环节采用酸性氧化电解水雾化处理10 min并以气调包装后于4℃冷藏，通过测定评价样品的菌落总数、肠杆菌数、挥发性盐基氮（total volatile base nitrogen，TVB-N）、感官评价及肠杆菌的一级生长模型，开展了酸性氧化电解水对酱卤鸭腿制品的减菌作用及其对品质的影响研究。结果表明：酸性氧化电解水能够显著降低卤制鸭腿冷凉及贮藏过程中的菌落总数、肠杆菌数（P＜0.05），对延缓TVB-N值增加、感官分值降低也有显著的效果（P＜0.05），同时肠杆菌的一级生长模型也证明了酸性氧化电解水的杀菌作用。因此，使用酸性氧化电解水处理对降低冷凉环节微生物污染有显著效果，同时对改善产品品质、延长货架期也有良好作用。
Abstract:It was to solve the problem of microbial contamination in cold section，it evaluated the effect of sterilization of microorganism and influence of quality on braised duck leg，which was treated with spraying electrolyzed oxidizing water（EOW）for 10 min and packaged with modified atmosphere which then frozen at 4℃.Simultaneously，the total number of colonies and Enterobacteriaceae，total volatile basic nitrogen （TVB-N）content，sensory evaluation，and the primary growth model of Enterobacteriaceae were the main evaluation indicators.Results indicated that during the coolness and storage，EOW would reduce the total number of colonies and the total number of Enterobacteriaceae（P＜0.05），meanwhile，there was also a significant effect on delaying the increase of TVB-N and the decrease of sensory scores （P＜0.05），and the primary growth model also demonstrated the bactericidal effect of EOW.Therefore，in cold section，EOW had a significant effect on disinfection and played a positive role on improving product quality and extending shelf life.
keywords: electrolyzed oxidizing water sauce halogen meat cold section sterilization and preservation modified atmosphere packaging
文章编号：201902019 中图分类号： 文献标志码：
基金项目:湖北省技术创新专项（重大项目）（2017ABA136）
| Author Name | Affiliation |
| HAN Qian-hui，OUYANG He-yi，ZHU Yue，WANG Hong-xun，AI You-wei，HOU Wen-fu | College of Food Science and Engineering，Wuhan Polytechnic University，Wuhan 430023，Hubei，China |
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