Effects of spray treatment with hot water combined with lactic acid on broiler chicken carcasses' microorganisms, physicochemical and sensory indexes in slaughtering production chains

Taking the broiler carcasses' in one certain slaughtering production chain as the test material. Using the technology of reducing bacteria by spraying (15s) hot water (50℃) combined with lactic acid (1.5%) and collecting the surface samples of the broiler chicken carcasses before and after the treatment or the indications of the microorganisms, physicochemical and sensory indexes on the products. After the bacteria-reducing treatment, the total number of the bacterial colonies, the Coliform groups and the Enterococcus on the surfaces of the broiler carcasses were respectively more or less reduced during the various processing sectors. The detection rates of the chicken products ' Staphylococcus aureus ( down from 37. 5 % to 9. 76 %) and the Salmonella (down from 12.75% to 1.22%) were markedly lowered. Within the two-month storage period, the p H and the volatile basic nitrogen and the water loss rate after thawing of the before-and-after treated chicken did not have marked changes. There were no marked difference between the before-treated chicken's organism state and color and the after-treated ones. The treated groups' flavors were thicker and the heated broths comparatively clearer than that of the control groups. Using the technology of reducing bacteria by spraying (15s) hot water (50℃) combined with lactic acid (1.5%) processing broiler carcass could effectively reduce the contamination number of microbial, and the physical and chemical indexes and sensory indexes of the before-and-after-treated excised quick-frozen products changed little.