肉鸡屠宰过程中预冷减菌工艺研究现状

摘要

Pre-cooling and bacteria-reducing was an important processing point to control quality and microorganisms in the process of broilers slaughtering processing.The broilers pre-cooling and bacteria-reducing were conducted, the center temperature was decreased, the microorganism growth was inhibited and the good quality of chicken was kept.Pre-cooling modes were broadly divided into immersed cooling (water cooling), air cooling, spray cooling, vacuum cooling and mixing cooling.Disinfectant which used in the process of broilers slaughtering had sterilization agents with chlorine class, organic acids class, peroxides class and so on.Sodium hypochlorite had the risk of carcinogenesis was suspected by the European Union, and it was banned directly to contact with food.Organic acids class and peroxides class fungicide had significant sterilization effect and higher safety.It was summarized that pre-cooling methods which was studied more in recent years at home and aboard, and 4 kinds of disinfectants including sodium hypochlorite, lactic acid, acetic acid and peracetic acid were briefly introduced.%预冷减菌是肉鸡屠宰加工过程中品质和微生物控制重要的工艺点.肉鸡通过预冷减菌,其中心温度下降,微生物的生长得到抑制,鸡肉的良好品质得到保持.预冷方式大致分为:浸没式冷却(水冷)、风冷、喷雾冷却、真空冷却和混合冷却.肉鸡屠宰过程中用的消毒剂有含氯类减菌剂、有机酸类以及过氧化物类等.欧盟怀疑次氯酸钠有致癌的风险,禁止其直接与食品接触,有机酸类和过氧化物类减菌剂杀菌效果显著,安全性高.综述了肉鸡屠宰过程中国内外近些年来研究较多的预冷方式,简单介绍了次氯酸钠、乳酸、醋酸和过氧乙酸4种消毒剂.