| In this paper,preliminary study of combined actual production of micro-fill preservation technology was performed.We carried out the microbiological testing of the production workshop to find key control points.Comparison of three different low-temperature preservation methods,cold storage,micro-frozen and frozen preservation effect was done.Detection of its micro-organisms and related physical and chemical indicators was analyzed and evaluated.The results showed that the micro-freezing preservation method was better than that of the micro-freezing,the temperature fluctuation and the different cooling methods before freezing,respectively,and compared with the actual production to find a reasonable micro-frozen preservation conditions.The main findings are as follows:1 ? The air environment,water quality and production equipment are the important sources of pollution.The serious pollution in the area before slaughter is the key control area of microorganism.The production pollution in the cutting and dividing workshop is also serious,and the level of microorganism is higher.The production enterprises should take some reasonable measures of disinfection and sterilization in view of these polluted workshops.2 ? During three days(1~3 d),the freshness of the chicken is better,the water holding capacity in the third day of 88.15%,the juice loss rate is only3.92%.Compared with microfilm and frozen storage,the time of preservation was observed the shortest time.On the 9th day,the TVB-N value reached26.39 mg/100 g,and the logarithm of the total number of colonies was 6.69,which exceeded the national standard.Under the scanning electron microscope observation,frozen storage damaged the chicken tissue structure.The wastage rate and water holding rate were 10.64%,80.09% and 10.72% and72.92% at 25 days after storage.3?In the experimental study of micro-freezing temperature,-3 ? is more appropriate.Stored for 25 days,the colony number of the total number of logarithms of 5.63,TVB-N value of 19.86 g/100 g,are within the national standard;In the study of temperature fluctuation,with the greater fluctuation of temperature,the more significant effect on the freshness of chicken wasobserved.Under the condition of-3±2?,after frozen storage for 25 days,the p H value reached 6.46 and the TVB-N reached 24.15 mg/100 g,and the range was above the national standard.And in the stable micro-freezing temperature,the effect of fresh chicken is the best;In the experimental study of cooling mode,the impact of cold air cooling method of fresh chicken is the worst,and the organizational structure is damaged.After the preservation of 25 days,TVB-N value reached 21.37 mg/100g;muscle juice loss rate was 11.17%.In the immersion liquid cooling and rapid freezing cooling mode,the freshness of chicken is not much affected and dipping solution cooling method in the chicken color and juice loss rate and other indicators is found better than the rapid freezing.The latter is due to the shorter cooling time,and the maintenance of chicken tissue structure is observed better. |
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