CAJ | 학술논문

针对目前鸡肉调理制品货架期短的问题,对鸡肉调理制品在生产过程中的微生物污染状况进行调研.以菌落总数为测定指标探讨肉鸡屠宰分割生产线和鸡肉调理制品生产线及各车间生产环境的微生物污染状况.结果表明:屠宰车间环境污染严重,分割车间环境较好,屠宰结束后的鸡胴体和其分割产品菌落总数在2.12～3.95(lg(CFU/cm~2))范围内,处在国标规定范围内,属于合格产品;肉鸡副产品(内脏)菌落总数达到3.87～4.31(lg(CFU/cm~2)),显著高于分割产品;鸡肉调理制品生产环境存在严重微生物污染问题,处在不可接受水平内;鸡肉调理制品生产存在严重的微生物污染问题,鸡肉丸生产过程中菌落总数高达4.27～5.55(lg(CFU/g)),而鸡柳菌落总数则达到4.32～5.78(lg(CFU/g)),终产品属于超标产品.
침대목전계육조리제품화가기단적문제,대계육조리제품재생산과정중적미생물오염상황진행조연.이균락총수위측정지표탐토육계도재분할생산선화계육조리제품생산선급각차간생산배경적미생물오염상황.결과표명:도재차간배경오염엄중,분할차간배경교호,도재결속후적계동체화기분할산품균락총수재2.12～3.95(lg(CFU/cm~2))범위내,처재국표규정범위내,속우합격산품;육계부산품(내장)균락총수체도3.87～4.31(lg(CFU/cm~2)),현저고우분할산품;계육조리제품생산배경존재엄중미생물오염문제,처재불가접수수평내;계육조리제품생산존재엄중적미생물오염문제,계육환생산과정중균락총수고체4.27～5.55(lg(CFU/g)),이계류균락총수칙체도4.32～5.78(lg(CFU/g)),종산품속우초표산품.
Microbiological contaminant during preparation processing of chicken products was investigated due to the short shelf-life in this study. Results indicated that slaughterhouses exhibited the more contaminant than the segmentation-houses.However, the microbiological counts of chicken carcass and its segmented parts were ranged in 2.12-3.95 (lg (CFU/cm~2)), which was still lower than the maximum limit issued by the guideline for food standards in China. On the other hand, the microbiological counts of chicken by-products were ranged in 3.87- 4.31 (lg(CFU/cm~2)), which was higher than that of chicken parts. Serious contamination of manufacture environment during whole preparation processing of chicken products was also detected to be unacceptable level. The microbiological counts of chicken balls and chicken fillets were 4.27 (lg(CFU/g)) and 5.78 (lg(CFU/g)),respectively, which could not meet the requirements for food safety in China.