Study On The Preparation Of Compound Peroxyacid Preservative And Effect On Chicken Meat Quality

Chicken has many advantages,such as high protein,low fat,low calorie and economic benefits.It is gradually popular with customers.In domestic meat products,it has become the second largest consumer product second only to pork.Muscle in healthy poultry do not have pathogenic bacteria and corrupt bacteria as microorganisms.But during the process of slaughtering and processing,the microorganism of the immune organs such as feather,body surface,respiratory tract and viscera spread to the surface of the chicken carcass with the slaughtering equipment or operator.In the process of cleaning and precooling upside down in poultry carcass,gut microbes in the gut with blood or body fluid diffusion into the muscle,resulting in contamination of the carcass.In the process of poultry carcass wash precooling upside down,gut microbes in the gut with blood or body fluid diffusion into the muscle,resulting in contamination of the carcass.The study found that the total number of initial bacteria in meat products will directly determine the length of shelf life.The chemical preservative method has the advantages of convenient operation,economical application and obvious bacteriostatic effect.Combined with the fence factor theory,this paper uses a variety of fungicides of peroxy acid to treat chicken,in order to prolong the shelf life and maintain the quality of the product.1.Optimization of peroxic acid bactericidal solved by response surface method.By single factor experiments,the three factors and three levels addition of peracetic acid,peroxylic acid,and hydroxyl ethylidene phosphonic acid(HEDP)were determined.And the content of volatile salt based nitrogen is used as the response value.The effects of peracetic acid content,peroxic acid content and HEDP content on volatile nitrogen content in storage were studied by Box-Behnken response surface methodolgy.The results showed that peroxy octanoic acid and peracetic acid had significant influence on the content of volatile salt based nitrogen in peroxic acid germicidal solution.The effects of various components on the content of volatile salt based nitrogen in chicken was peroxylic acid greater than peroxy acetic acid greater than HEDP.Through response surface analysis,it was found that peroxy octanoic acid and HEDP had significant interaction on volatile base nitrogen content(P<0.05).Besides,the critical value of the effect of HEDP on volatile base nitrogen decreased linearly with the increase of peroxy octanoic acid.The best addition amount showed that 86.00 mg/kg of peracetic acid,32.00 mg/kg of peroxy octanoic acid,6.00 mg/kg of HEDP.Under this condition,the content of volatile base nitrogen was 17.66 mg/100g,which had an error of 1.02%compared to the predicted value.This indicated that the model has a good predictive effect.2.The effect of compound peroxic acid on the quality of chicken.The compound peroxic acid disinfectant was used to treat chicken breast meat and chicken leg meat with optimization of response surface in second chapters.At 4?,the total number of colonies,Pseudomonas,Enterobacteriaceae,Lactobacillus Thermus,lactic acid bacteria count,volatile base nitrogen content,thiobarbituric acid value and color were stored for 0,3,6 and 9 days,respectively.The results showed that the compound peroxic acid bactericidal solution could effectively restrict the growth of microorganism in chicken breast and chicken leg meat during storage.During the sixth day storage period,the total colony count of chicken breast meat and chicken leg meat were 7 lg CFU/g and 6.74 lg CFU/g,respectively,which belonged to metamorphic meat.And the total colony count of both chicken breast and leg meat in the peroxic acid treatment group were 4.56 lg CFU/g and 5.94 lg CFU/g,respectively,which belonged to non-metamorphic meat.At the same time,it was found that the bactericidal effect of compound peroxic acid bactericidal solution on chicken breast meat was significantly higher than that of chicken leg meat(P<0.05).After the treatment of the compound peroxic acid bactericidal solution,the total colony count of dominant bacteria colony in chicken breast was changed.The number of the total colony of dominant bacteria in the control group was Pseudomonas greater than Enterobacteriacea greater than Lactobacillus greater than lactic acid bacteria greater than others.And after treatment with compound peroxy acid disinfectant,the total number of dominant bacteria on the surface of chicken breast turned to be Pseudomonas greater than Lactobacillus greater than lactic acid bacteria greater than Enterobacteriacea greater than others.The compound peroxic acid bactericidal solution had significant influence on the content of volatile salt nitrogen in chicken breast and leg meat.In control group,the content of volatile base nitrogen in chicken breast and chicken leg during storage for sixth days reached 20.11 and 20.7 mg/100g,exceeding the national standard 15 mg/100g limit level,belonging to second grade fresh meat products.However,the volatile basic nitrogen content of chicken breast meat and leg meat in the experimental group was 14.78 and 14.87 mg/100g,respectively,which belonged to first grade freshness.And the volatile base nitrogen content of both chicken breast meat and chicken leg meat in the control group were more than the standard 25 mg/100g in the national standard until the storage of ninth days.The content of volatile salt nitrogen in chicken breast meat and chicken leg meat in the experimental group was 23.38 and 21.39 mg/100g,which belonged to second grade freshness.Except for third days,the difference in the acid value of thiobarbituric acid was not significant compared with the control group of the chicken treated with the compound peroxic acid bactericidal solution during the storage.After ninth days of storage,the acid value of thiobarbituric acid in chicken breast and leg meat was not more than 1 mg MDA/kg both in the treatment group and the control group.At the same time,there was no significant difference in the meat color of the chicken in the compound peroxic acid bactericidal solution and the control group during the storage process(P>0.05).