Study On The Characteristics Of Corrosion And Corruption Of Chilled Chicken

In the slaughter process Poultry will contaminate microorganisms on the surface,especially spoilage microorganisms,leading to chilled poultry meat shelf life shorted.Based on the chilled surface(skin and inner)rot causing bacteria were isolated,purified and identified,and the identification of the pathogens were inoculated on the chilled chicken skin and inner disinfection,on the chilled chicken during storage and corruption related indexes were analyzed,for to further control the rot bacteria and prolong the shelf life of the theoretical basis.The results are as follows:1.The results of microbial macro-gene sequencing of fresh chicken,chicken skin and chilled chicken showed that the main spoilage bacteria on the surface of the chicken skin were Acinetobacter spp and other microorganisms,and the main pathogens on the surface of the skin were Bacteroides spp and other microorganisms.From the surface of chilled chicken skin and chilled chicken cavity were isolated from 5 kinds of pathogens,identified by API 20 E s ystem,spoilage bacteria of chilled chicken skin surface were Pseudomonas stutzeri,Aeromonas salmonicida,Escherichia coli,Serratia odorifera,Pseudomonas stutzeri,spoilage bacteria of chilled chicken inner surface which was isolated from Pseudomonas luteola,Moraxella,Pseudomonas fluorescens,Acinetobacter baumannii in rice Pseudomonas oryzihabitans.Two methods of identification of fresh chicken and chicken skin included Pseudomonas,and two methods for identification of fresh chicken embryos.The results included both Pseudomonas and Acinetobacter.2.The control group was chilled chicken skin which were disinfected,the experimental group chilled chicken skin were inoculated with 5 pathogens isolated from the chicken chilled surface after disinfection,5 strains of spoilage bacteria of chilled chicken skin surface isolated TBARS factor analysis,Pseudomonas stutzeri and other group difference is significant effect on chilled chicken skin,maximum quality.The experimental group chilled chicken skin was inoculated with Pseudomonas stutzeri,the control group chilled chicken skin were without any treatment,at 0~4 deg.c for storage of 3d were detected in 47 kinds of volatile components,the content changes of alkanes and alkenes,a ldehydes,alcohols,alkyl alcohols,hydrocarbons are fat degradation product description and fat oxidation changes related to decomposition of volatile substances in goose.3.The control group chilled chicken cavity were disinfected.The experimental group chilled chicken cavity were inoculated with 5 isolates of pathogens from the surface of chilled chicken inner after disinfection of.Factors carried on the analysis to the inner surfaces of 5 strains of pathogens of TVB-N and TBARS,between Pseudomonas luteola and other groups the significant impact on the quality of chilled chicken is the biggest.The experimental group of chilled chicken cavity inoculated with Pseudomonas luteola,control group of chilled chicken cavity without any treatment,at 0~4 deg.c for 3d storage,chilled chicken carcass is 45 kinds of volatile components were detected,increased 3d chilled in the inner cavity of the volatile substances of 1-octene-3-alcohol the content of hexanal content represents freshness reduction,that reducing the freshness of chilled chicken cavity.4.Pseudomonas stutzeri and Pseudomonas luteola have the most significant effect on the quality of chilled chicken and inner cavity.The quality of chilled chicken and chicken skin is related to the total number of colony and the total number of colony and the residual blood quality changes in the cavity.This article provides the data and theoretical support for the preservation of chilled chickens,which is of great practical significance to the actual production.