关键词: 化学减菌')">化学减菌, 冰鲜鸡肉, 微生物, 生物胺

Abstract:

【Objective】 The preservation effects of trisodium phosphate (TSP), acidified sodium chlorite (ASC) , citric acid (CA) and lactic acid (LA) on chicken breast cuts were studied in this paper. Changes of natural microflora and biogenic amines (tyramine, histamine, putrescine, cadaverine, spermine, spermidine) levels during refrigerated storage were determined. 【Method】Broiler chicken cuts were dipped respectively in various chemical solution after division, the microflora counts and content of biogenic amines as well as some other physiochemical values were determined during (4±1)℃ storage. 【Result】 For all groups similar microbial counts and biogenic amines contents were observed on early days of storage, the difference between groups increased with storage time. At the end of refrigerated storage(9 d), samples subjected to chemical treatments were considerably lower than untreated samples in accordance with microbial group and biogenic amines. LA and CA showed the strongest antimicrobial activity, with a reduction of more than 2.0 log CFU?g-1 for mesophilic aerobic flora, coliform bacteria and pseudomonas, respectively. The contents of biogenic amines in relation with putridity were on a low level all through the storage after dipping in LA and CA solution, and histamine was undetectable. Color, TVB-N value and pH value showed some consistency with bacteria level and biogenic amines content. 【Conclusion】 All the treatments tested, especially LA treatments and CA treatments, were effective in reducing microbial populations, prolonging shelf-life of chilled chicken, and inhibiting the producing of adverse biogenic amines. As a result, all the preservatives had some inhibitory effects on the producing of putridity characteristics, as well as some positive effects on improving the food safety of chilled chicken products.

Key words: chemical decontamination')">chemical decontamination, chicken, microorganism, biogenic amine