Zhang Bo-Zheng, Kim Jin-Man, Park Jung-Min
Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Republic of Korea.
Foods. 2024 Apr 15;13(8):1204. doi: 10.3390/foods13081204.
There is an urgent need to develop efficient and environmentally friendly decontaminants for poultry products. In this study, we aimed to evaluate the practical application of peroxyacetic acid (PAA) as a replacement for sodium hypochlorite (SH) to sterilize fresh chicken carcasses, using microbial, color, and electronic-nose analyses. We evaluated the decontamination effects of different concentrations of PAA and SH on chicken carcasses. The bactericidal effects of PAA at pH 3, 7, and 9, and SH at pH 10, at concentrations ranging from 100 to 500 ppm on coliform bacteria, total bacteria, and spp. were evaluated. PAA induced a similar bactericidal effect at lower concentrations than SH. Therefore, at the same concentration and treatment time, PAA showed better bactericidal effects than SH. Although treatment with PAA (pH 3) and SH (pH 10) resulted in considerable discoloration, the degree of discoloration decreased when the pH of PAA was increased to 7 and 9. Therefore, by increasing the pH of PAA, the discoloration effect on chicken carcasses can be reduced without altering the microbial-reduction effect. Electronic-nose analysis showed that the flavor of the chicken was almost unaffected by volatile components at a treatment time < 30 min. Therefore, this study experimentally identified the optimal PAA concentration for the decontamination of chicken carcasses. The study findings provide a theoretical basis for the replacement of traditional bactericides, such as SH, with PAA for the production of poultry products.
迫切需要开发高效且环保的家禽产品去污剂。在本研究中，我们旨在评估过氧乙酸（PAA）替代次氯酸钠（SH）对新鲜鸡 carcasses 进行消毒的实际应用，采用微生物、颜色和电子鼻分析。我们评估了不同浓度的 PAA 和 SH 对鸡 carcasses 的去污效果。评估了 PAA 在 pH 3、7 和 9 时以及 SH 在 pH 10 时，浓度范围为 100 至 500 ppm 对大肠菌群、总细菌和 spp. 的杀菌效果。PAA 在比 SH 更低的浓度下诱导出相似的杀菌效果。因此，在相同浓度和处理时间下，PAA 显示出比 SH 更好的杀菌效果。尽管用 PAA（pH 3）和 SH（pH 10）处理会导致相当程度的变色，但当 PAA 的 pH 值增加到 7 和 9 时，变色程度降低。因此，通过提高 PAA 的 pH 值，可以在不改变微生物减少效果的情况下降低对鸡 carcasses 的变色影响。电子鼻分析表明，在处理时间<30 分钟时，鸡的风味几乎不受挥发性成分的影响。因此，本研究通过实验确定了用于鸡 carcasses 去污的最佳 PAA 浓度。研究结果为用 PAA 替代传统杀菌剂（如 SH）用于家禽产品生产提供了理论依据。
