The Rapid Detection Of Total Bacteria Count And Effects Of Processes On Quality Of Salted Chicken

Salted chicken is a crisp and exotic as one of excellen local flavor poultry productpopular in family and hotel. However, the processing technology of salted chicken isimperfect and there is a lack of information about its quality and safety in the circulationprocess. This thesis mainly focused on a rapid detection method on the total bacteria countused in circulation processing and the change of quality salted chicken in processing andstorage were studied.In order to decline the testing cost, the extraction of ATP was optimized using themethods of cetyltrimethyl ammonium bromide, and its accuracy to estimate the totalbacteria count in food was investigated by the method of ATP bioluminescence. Resultsshowed the total pure culture bacteria counts were positively associated with thebioluminescence intensity of ATP extracted by CTAB method, and the correlationcoefficient was more0.92. As the total bacteria count in the fruit juices, and wheat, milkand meat products were103~107CFU/mL, it was positively associated with thebioluminescence intensity of ATP extracted by CTAB method. And the total bacteria countcan be calculated by their relativity at an accuracy of0.9895. But a bad relativity in boththe total bacteria and the bioluminescence intensity of ATP was observed in fresh meat.The treatment of eliminated somatic cell ATP in fresh meat was essential to estimate thetotal bacteria count in fresh meat using CTAB method.Study the effect of freeze-thaw cycles on the quality of different marinating saltedchicken, the chicken breast muscle were selected, they were cooked in different condition.Results showed that with the number of freeze-thawing increased, the moisture content andsalt content reduced, the TBARS value initially increased significantly then fluctuatedslightly, the salt-extractable protein content decreased remarkably, the pH value fluctuatedrecurrent, and the hardness, springiness, cohesiveness and chewiness decreased.Consequently, the freeze-thaw cycle have impact on the quality of different marinatingsalted chicken and led to a decrease in the edible quality. After freeze-thaw, the quality ofbittern marinating salted chicken is better than only use salt marinating.Study the effect of microwave treatment on the quality of frozen salted chicken.3-factors-3-levels orthogonal tests of microwave power, microwave time and chickenthickness were performed. Results showed that microwave treatment had significantinfluence on the quality of frozen salted chicken. Microwave heat treatment had verysignificant influence on the hardness and significant influence on the moisture content, salt content and chewiness. There was no significant effect observed on the TBARS,microwave loss, springiness and viscidity of salted chicken. Then obtained the optimalmicrowave treatment parameters for the edible quality of frozen salted chicken: microwavepower700W, irradiation time3min and chicken thickness1cm.The volatile flavor compounds in salted chicken cooked in different condition wereanalyzed by headspace solid-phase microextraction (HS-SPME) combined with gaschromatography mass spectrometry (GC-MS).68volatile compounds were identification.The spice directly imported larger kinds of volatile flavor compounds to salted chicken.Significant difference of volatile flavor compounds were found in salted chicken withdifferent cooked temperature and cooked time. The results showed that the optimal ofvolatile flavor compounds process conditions were cooking temperature80℃, cookingtime30min with brine.