[Objective] The aim was to provide reference for the production technolo- gy of cold fresh chicken. [Method] Lactic acid was used as the disinfectant in cooling water, so as to study the effect of disinfection time on the microbial content and quality of cold fresh chicken. [Result] With disinfection of 20 min, the removal rates of the total colonies, coliforms and moulds reached over 95%. As the disinfec- tion time was further extended, it had no significant effect on the removal effects of the microbial content and could affect the tenderness and color of cold fresh chick- en. [Cendusion] The study provides references for the design and optimization of the production process of cold fresh chicken.
以鱿鱼丝为研究对象,在对鱿鱼丝产品辐照前卫生指标调查的基础上,研究了辐照处理、辐照前储存条件、辐照后储存条件对鱿鱼丝产品卫生和感官的影响,根据试验结果对鱿鱼丝辐照加工过程中存在的主要危害因素进行分析,确立了HACCP体系关键控制点和限值,建立了鱿鱼丝辐照加工的HACCP计划表。结果表明:鱿鱼丝产品微生物污染问题仍较普遍,辐照前后储存条件对鱿鱼丝色变影响明显,辐照处理对鱿鱼丝产品卫生指标控制效果突出。研究确定了入库检验、辐照工艺剂量确定、辐照前后储存条件为HACCP体系关键控制点,在鱿鱼丝产品菌落总数<3.0×10~4 cfu/g以及低温条件下进行储存和运输,采用3~4 k Gy的辐照剂量处理,可以使鱿鱼丝产品卫生指标符合国家相关标准,同时保持其感官颜色稳定。
