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过氧酸和酸盐对尸的杀菌作用和质量影响
Bo-Zheng Zhang1, Jin-Man Kim1, Jung-Min Park1
1Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Republic of Korea.
过氧酸 (PAA) 与酸盐 (SH) 相比,在尸消毒方面具有优越的杀菌效果. 调整PAA的情况
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 环境化学环境化学
背景情况:
- 迫切需要有效和环保的家禽消毒剂.
- 低酸 (SH) 是一种传统的,但潜在的强硬杀菌剂.
- 过氧酸 (PAA) 作为一种更安全的替代品正在探索中.
研究的目的:
- 评估PAA作为SH的替代品,用于杀菌尸.
- 确定最佳的PAA度和pH值,以进行消毒.
- 评估微生物减少,颜色变化和风味影响.
主要方法:
- 对大肠杆菌,总细菌和沙门氏菌种类的微生物分析.
- 测色仪测量以量化变色.
- 电子鼻子分析以评估挥发性风味化合物.
- 在不同度和pH水平下对PAA和SH进行比较研究.
主要成果:
- 在同等度和治疗时间下,PAA显示出比SH更高的杀菌效果.
- 在较低度的PAA与SH相比,实现了类似的微生物减少.
- 通过将PAA pH从3增加到7和9减少了变色.
- 在30分钟以下的PAA治疗中,风味特征基本上没有受到影响.
结论:
- PAA是一种可行的,有效的替代SH用于肉尸体的消毒.
- 优化PAA的pH值可以最大限度地减少变色,而不会影响抗菌活性.
- PAA为更安全的家禽加工提供了一个有前途的解决方案,可以减少对环境的影响.
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