胸中的中性电解水 - - 禽业中的一种防腐剂选择
Patricia J Rosario-Pérez1, Héctor E Rodríguez-Sollano1, Juan C Ramírez-Orejel2
1Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico.
Foods (Basel, Switzerland)
|May 27, 2023
概括
中性电解水 (NEW) 有效地减少了胸上的细菌,而不影响感官质量或引起脂质氧化. 这表明NEW是一种有前途的方法,可以在加工和储存期间保存肉.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全 食品安全
背景情况:
- 肉是全球消费的肉类,需要有效的保存方法来确保安全和质量.
- 保持肉的冷链对于防止微生物污染和腐败至关重要.
- 病原细菌,如 * 沙门氏菌 * Typhimurium 和 * Escherichia coli * O157:H7 在家禽产品中构成重大食品安全风险.
研究的目的:
- 评估中性电解水 (NEW) 在减少胸上的细菌污染方面的有效性.
- 评估NEW处理对冷藏储存期间胸的物理化学性质和感觉特征的影响.
- 为了比较NEW与甲 (NaClO) 作为食品防腐剂的有效性.
主要方法:
- 的乳房被故意污染了Salmonella Typhimurium和大肠杆菌O157:H7.
- 用55.73ppm的中性电解水 (NEW) 和甲 (NaClO) 进行处理.
- 在8天的冷藏储存过程中,对物理化学参数 (pH,颜色,乳酸,TVBN,TBARS) 和感觉属性的分析.
主要成果:
- 在体外,NEW分别减少了*大肠杆菌*和*沙门氏菌*>6.27和5.14Log10 CFU.
- 在现场,NEW显示,在8天后,每只胸的细菌减少了1.2 Log10 CFU/*E. coli*和0.33 Log10 CFU/*Salmonella*;NaClO显示没有减少.
- NEW和NaClO没有诱导脂质氧化或影响乳酸的产生,并且减缓了肉类的分解.
- 感官评估表明,在NEW治疗后,对胸的外观,气味或质感没有任何不良影响.
结论:
- 中性电解水 (NEW) 显示出作为一种安全有效的抗菌剂的潜力,用于肉的保存.
- 新的处理保持肉的物理化学稳定性和感官吸引力,使其适合食品加工应用.
- 需要进一步的研究,以充分探索NEW在家禽加工中的应用和长期影响.
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