摘要
强酸性电解水用于冷鲜鸡的减菌化处理,在单因子试验的基础上采用二次通用旋转实验设计,对减菌化条件进行优化。结果表明:所得回归方程与实际情况拟合良好,影响冷鲜鸡减菌率的主次顺序为有效氯浓度>用液量>浸泡时间,减菌率的理论极值为97.84%,最佳工艺条件为强酸性电解水中的有效氯浓度为130mg/L、浸泡时间为11.64min、用液量为4.43倍。
Strongly acidic electrolyzed water was used for reducing bacteria of cold fresh chicken. On the basis of single factor experiment, the condition of reducing bacteria was optimized by using quadratic general rotary experiment design. The results showed that the regression equation fitted with the actual situation well. The factors affecting cold fresh chicken bacteria reduction rate in order was available chlorine concentration 〉 with fluid volume 〉 soaking time. And the ratio of bacteria reduction in the theory of extreme value was 97.84%. The optimal process conditions of strongly acid electrolyzed water was that available chlorine concentration was 130 mg/L, the soaking time was 11.64 min and fluid amount was 4.43 times.
出处
《肉类工业》
2016年第5期36-39,共4页
Meat Industry
基金
浙江省重大科技专项重大农业项目计划编号:2014C02001
关键词
强酸性电解水
冷鲜鸡
减菌率
strongly acidic electrolyzed water
cold fresh chicken
ratio of bacteria rreduction
