王艳宇,何义国,张靖,赵志峰,赵兴秀

• 1:四川轻化工大学生物工程学院

摘要(Abstract)：

为了延长无骨鸡爪产品的货架期，该研究采用臭氧水杀菌与复配防腐剂相结合的方法，并通过加速货架期试验(ALST法)对无骨鸡爪的货架期进行预测。研究结果表明，使用浓度为4 mg/L的臭氧水处理无骨鸡爪15 min,杀菌率可达87.63%,能够有效延缓无骨鸡爪在贮藏过程中TVB-N含量的增加和感官品质的下降。此外，通过单因素试验和正交试验确定了对无骨鸡爪制品中常见的混合腐败菌抑制效果最佳的复配防腐剂组合：脱氢乙酸钠0.20 g/kg、双乙酸钠0.60 g/kg、亚硝酸钠0.03 g/kg。在此组合下，复配防腐剂对混合腐败菌的抑制率高达99.72%。采用ALST法对无骨鸡爪的货架期进行预测，结果显示，在27℃下无骨鸡爪的货架期为36 d,在37℃下无骨鸡爪的货架期为24 d。通过Q_(10)模型进一步预测，无骨鸡爪在4℃下的货架期约为91 d,在25℃下的货架期约为39 d,在30℃下的货架期约为31 d。该研究结果为无骨鸡爪产品的新型杀菌保藏技术的应用提供了技术支撑。

关键词(KeyWords)： 无骨鸡爪;ALST法;臭氧水;复配防腐剂;货架期

Abstract:

Keywords:

基金项目(Foundation): 自贡市概念验证类项目(2024-GNYZ-05);; 四川轻化工大学科研团队创新项目(SUSE652A009)

作者(Author): 王艳宇,何义国,张靖,赵志峰,赵兴秀

参考文献(References)：

• [1]AKIMOVA D,SUYCHINOV A,KAKIMOV A,et al.Effect of chicken by-products on the physicochemical properties of forcemeat formulations[J].Future Foods,2023,7(2):100238.
• [2]WANG H D,SHAO L T,ZHANG J H,et al.Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase[J].Food Science and Human Wellness,2024,13(3):1402-1409.
• [3]孙晓红，王迎迎，李洋，等.臭氧杀菌技术在肉制品原料处理中的研究与应用[J].农产品加工，2022(18):47-50,54.
• [4]KARAMAH E F,WAJDI N.Application of ozonated water to maintain the quality of chicken meat:effect of exposure time,temperature,and ozone concentration[C]//E3S Web of Conferences,2018.
• [5]石英子，徐瑞欣，杨子艺，等.臭氧和紫外线对鸡胸肉保鲜效果的影响研究[J].当代畜牧，2018(27):31-34.
• [6]KALCHAYANAND N,WORLIE D,WHEELER T.A novel aqueous ozone treatment as a spray chill intervention against Escherichia coli O157∶H7 on surfaces of fresh beef[J].Journal of Food Protection,2019,82(11):1874-1878.
• [7]ZHANG T,DING H,CHEN L,et al.Characterization of chilled chicken spoilage using an integrated microbiome and metabolomics analysis[J].Food Research International,2021,144:110328.
• [8]ROUGER A,TRESSE O,ZAGOREC M.Bacterial contaminants of poultry meat:sources,species,and dynamics[J].Microorganisms,2017,5(3):50.
• [9]STERNI??A M,PURGATORIO C,PAPARELLA A,et al.Combination of rosemary extract and buffered vinegar inhibits Pseudomonas and Shewanella growth in common carp (Cyprinus carpio)[J].Journal of the Science of Food and Agriculture,2020,100(5):2305-2312.
• [10]杨琴.泡椒凤爪中兼性厌氧产气微生物的分离、鉴定与控制研究[D].南昌：江西农业大学，2016.
• [11]李仕鲁，赵兴秀，胡容，等.副干酪乳杆菌发酵的新型限抗饲料添加剂研究[J].饲料研究，2021,44(23):94-99.
• [12]王明，雷激，李铁志.防腐剂对熟肉制品保质期影响的研究[J].食品工业，2016,37(5):175-178.
• [13]GUO M Q,LIN H,WANG K Q,et al.Data fusion of near-infrared and Raman spectroscopy:an innovative tool for non-destructive prediction of the TVB-N content of salmon samples[J].Food Research International,2024,189(5):114564.
• [14]DUAN X Y,LI Z R,WANG L,et al.Engineered nanomaterials-based sensing systems for assessing the freshness of meat and aquatic products:a state-of-the-art review[J].Comprehensive Reviews in Food Science and Food Safety,2023,22(1):430-450.
• [15]YANG S S,SHANG P P,ZHANG K,et al.PBAT/PLA food packaging film containing sodium dehydroacetate-loaded diatomite as an antibacterial agent:fabrication,water-gas regulation and long-acting antimicrobial mechanism[J].Food Chemistry,2024,446:138880.
• [16]DE SOUZA L,FARONI L,HELENO F,et al.Effects of ozone treatment on postharvest carrot quality[J].LWT-Food Science and Technology,2018,90:53-60.
• [17]CHEN X X,LIU B,CHEN Q,et al.Application of combining ozone and UV-C sterilizations in the artificial drying of persimmon fruits[J].LWT-Food Science and Technology,2020,134(2):110205.
• [18]XIA K,ZHANG C C,ZHANG X,et al.Control of grey mould by sodium diacetate treatments and its effects on postharvest quality of 'Red Globe' grapes[J].Physiological and Molecular Plant Pathology,2023,125(1):102014.
• [19]MOHAMMADZADEH-AGHDASH H,SOHRABI Y,MOHAMMADI A,et al.Safety assessment of sodium acetate,sodium diacetate and potassium sorbate food additives[J].Food Chemistry,2018,257:211-215.
• [20]张珊，林慧敏，邓尚贵.低压静电场对凡纳滨对虾保鲜效果的研究[J].食品科技，2020,45(10):141-147.
• [21]WU W F,LI Y R,ZHU X Y,et al.Antimicrobial activity enabled by chitosan-ε-polylysine-natamycin and its effect on microbial diversity of tomato scrambled egg paste[J].Food Chemistry:X,2023,19:100872.
• [22]WU M L,DENG Z A,SHEN C Y,et al.Fabrication of antimicrobial PCL/EC nanofibrous films containing natamycin and trans-cinnamic acid by microfluidic blow spinning for fruit preservation[J].Food Chemistry,2024,442:138436.
• [23]LI Q B,LYU L A,LIANG W Q,et al.Screening,characterization and mechanism of a potential stabiliser for nisin nanoliposomes with high encapsulation efficiency[J].Food Chemistry,2024,457(7):140185.
• [24]LI Q Y,ZHOU W X,ZHANG J Y,et al.Synergistic effects of ε-polylysine hydrochloride and gallic acid on Shewanella putrefaciens and quality of refrigerated sea bass fillets[J].Food Control,2022,139(4):109070.