微流芯片电泳分离法对热加工猪肉及鸡肉的加热验证及卫生监控

Sanitary analysis and heating effect validating in processed pork and chicken by microfluidic chip electrophoresis separation method

中文关键词:  热加工肉  加热效果  微流芯片电泳

英文关键词:processed meat  heating effect  labchip microfluidic

中文摘要:

      目的 利用微流芯片电泳分离法对猪肉馅和鸡里脊肉进行热加工验证。方法 采用微流芯片电泳分离蛋白质的方法, 对肉及含肉食品的热加工效果进行验证, 并对产品在不同热处理条件下进行卫生分析。结果 产品中心温度在55 ℃以上到70 ℃并保持2 min的处理区间细菌数有大幅度下降, 70 ℃加热2 min可使初始数量为104~106 CFU/g的细菌下降3~4个数量级, 有效控制肉及含肉食品中的微生物危害, 且此加热条件下猪肉和鸡肉组织电泳图谱与未处理样品相比产生显著差异, 证明产品经过了充分的加热, 熟制完全。结论 采用微流芯片电泳分离技术可快速有效地验证产品的加热程度。

英文摘要:

      Objective To verify the thermal processing of minced pork and chicken tenderloin by microfluidic chip electrophoresis separation method. Methods A labchip microfluidic technology Experion? automated electrophoresis was used to validate heating effect in processed meat and meat products, sanitary analysis was carried out simultaneously. Results The bacteria count in both samples was significantly decreased over 55 ℃ then up to 70 ℃ 2 min process. With a 70℃ 2 min process, the bacteria count could be reduced 3~4 log from 104~106 CFU/g at the beginning, which could effectively control the bio-hazard of the products. Also, under such heating condition, the electrophoresis strip showed a significant difference between processed and unprocessed meat, indicated the meat had been fully heated. Conclusion The microfluidic automated electrophoresis could be used as an effective and quick method to validate heating effect.