在屠宰过程中经过酸涂抹的肉片的微生物学和物理化学评估
Heloísa Carneiro de Rezende1, Marieli de Lima1, Líbia Diniz Santos1
1Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas, MG, Brazil.
Poultry science
|September 29, 2024
概括
酸 (PAA) 有效地减少有害细菌,如上的肠杆菌. 这种有机酸处理提高了食品安全,而不会对肉产生负面影响.
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:
- 自动化的家禽屠宰场存在交叉污染的风险.
- 有机酸提供了一种策略来消毒家禽肉.
- 减少食源性疾病是公共卫生的优先事项.
研究的目的:
- 为了评估 peracetic 酸 (PAA) 作为肉的抗菌剂.
- 评估PAA对肠道细菌群和有氧介质细胞数量的影响.
- 为了确定PAA对肉片的颜色,质地和损失的影响.
主要方法:
- 酸 (PAA) 用于胸和大腿切片的应用.
- 使用中央复合旋转设计 (CCRD) 来优化PAA度和应用时间.
- 微生物学分析肠杆菌群和有氧介质细胞的数量.
- 客观地评估肉的颜色,质地和损失.
主要成果:
- 在胸 (2.90 log CFU/g) 和大腿 (3.65 log CFU/g) 中,PAA显著降低了肠道细菌种数量.
- 为了有效减少微生物,确定了最佳PAA度.
- 没有观察到对肉的颜色,质地或损失的显著不良影响.
结论:
- 甲酸 (PAA) 是对家禽肉的有效抗菌治疗方法.
- 通过减少细菌负载,PAA的应用提高了食品安全.
- PAA处理不会影响肉的物理化学质量或消费者接受度.
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