Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
Poult Sci. 2021 Jun;100(6):101171. doi: 10.1016/j.psj.2021.101171. Epub 2021 Mar 26.
This study compares kinetic parameters of Salmonella and Enterococcus faecium in moisture enhanced, reconstructed comminuted chicken patties prepared with different pump rates during double pan-broiling with various set-up temperatures. Fresh 1.5-kg chicken breast meat was course grounded, inoculated with S. Typhimurium and Tennessee, or E. faecium, followed by adding NaCl (2.0%) + Na-tripolyphosphate (0.5%) solutions to achieve pump rates of 1%, 5%, or 11.1%. Meat samples were manually manufactured into patties with the thickness of 2.1 cm and diameter of 10.4 cm. Patties were packaged with polyvinyl chloride films in the foam-tray stored at 4°C for 42 h before double pan-broiling set at 200°, 300°, or 425°F for 0 to 420 s. Counts of pathogens were analyzed on xylose-lysine-Tergitol-4 and bile esculin agars with tryptic soy agar layers. Microbial data and kinetic parameters (n = 9, United States Department of Agriculture [USDA]-Integrated-Predictive-Modeling-Program/USDA-Global-Fit software) were analyzed by the Mixed Model Procedure (SAS). Double pan-broiling reduced >5-log CFU/g (P < 0.05) of Salmonella after 360 (200°F), 180 to 225 (300°F), and 150 to 165s (425°F), and of E. faecium after 270 s (300°F), and 180 s (425°F) across all samples. D-values (Mafart-Weibull model) of Salmonella and E. faecium in 1% moisture enhanced samples cooked at 200 to 425°F (102.7-248.2 and 115.5-271.0 s) were lower (P < 0.05) than 11.1% samples (119.8-263.7 and 122.5-298.3 s). Salmonella were more susceptible (P < 0.05) to heat than E. faecium. "Shoulder-time" (Buchanan-Two-Phase model) of Salmonella cooking at 200° to 425°F increased (P < 0.05) from 82.3-229.0 to 116.6-246.2 s as pump rate increased from 1 to 11.1%, whereas this phenomenon was not shown for E. faecium. Results indicate that Salmonella were resistant to heat in chicken patties with greater pump rate. E. faecium can be used as a surrogate for Salmonella to validate thermal inactivation in chicken products.
本研究比较了在不同泵送率下，通过双煎锅煎制不同设置温度的水分增强型、重建型鸡肉饼时，肠炎沙门氏菌和屎肠球菌的动力学参数。将新鲜的 1.5 公斤鸡胸肉粗磨，接种肠炎沙门氏菌和田纳西菌或屎肠球菌，然后添加 NaCl（2.0%）+Na-三聚磷酸钠（0.5%）溶液，达到 1%、5%或 11.1%的泵送率。肉样用手动制成厚度为 2.1 厘米、直径为 10.4 厘米的肉饼。肉饼用聚氯乙烯薄膜包装，放在泡沫托盘里，在 4°C 下储存 42 小时，然后在 200°、300°或 425°F 下进行双煎锅煎制，时间为 0 至 420 秒。在木糖-赖氨酸-四甘醇-4 和胆盐-七叶苷琼脂上用胰蛋白酶大豆琼脂层分析病原体的计数。微生物数据和动力学参数（n=9，美国农业部-综合预测模型计划/美国农业部全球拟合软件）通过混合模型程序（SAS）进行分析。双煎锅煎制可降低鸡肉饼中沙门氏菌的 CFU/g 计数（P<0.05），>5 个对数（360 秒后，200°F；180 至 225 秒后，300°F；150 至 165 秒后，425°F），屎肠球菌的 CFU/g 计数（P<0.05），>5 个对数（270 秒后，300°F；180 秒后，425°F），在所有样品中。沙门氏菌和屎肠球菌在 1%水分增强型样品中烹饪时的 D 值（Mafart-Weibull 模型），在 200 至 425°F（102.7-248.2 和 115.5-271.0 s）时低于 11.1%的样品（119.8-263.7 和 122.5-298.3 s）（P<0.05）。沙门氏菌比屎肠球菌更易受热（P<0.05）。沙门氏菌在 200°至 425°F 烹饪时的“肩部时间”（Buchanan 两相模型）从 82.3-229.0 增加到 116.6-246.2 s，而随着泵送率从 1%增加到 11.1%，屎肠球菌的这种现象并不明显。结果表明，在具有较高泵送率的鸡肉饼中，沙门氏菌对热有抵抗力。屎肠球菌可用作沙门氏菌的替代品，以验证鸡肉产品中的热失活。
