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.pdfVIP

4 4 Vol. 4 No. 4 2013 8 Journal of Food Safety and Quality Aug. , 2013 韩 伟, 张 浩, 谢小珏, 张 柳, 顾 鸣* ( , 200135) 摘 要: 目的 方法 , , 结果 55 ℃70 ℃2 min , 70 ℃2 min 4 6 10 ~10 CFU/g 3~4 , , , , 结论 关键词: ; ; Sanitary analysis and heating effect validating in processed pork and chicken by microfluidic chip electrophoresis separation method * HAN Wei, ZHANG Hao, XIE Xiao-Jue, ZHANG Liu, GU Ming (Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai 200135, China) ABSTRACT: Objective To verify the thermal processing of minced pork and chicken tenderloin by micro- fluidic chip electrophoresis separation method. Methods A labchip microfluidic technology Experion™ au- tomated electrophoresis was used to validate heating effect in processed meat and meat products, and sanitary analysis was carried out simultaneously. Results The bacteria count in both samples was significantly de- creased over 55 ℃ then up to 70 ℃ 2 min process. With a 70 ℃ 2 min process, the bacteria count could reduced 3~4 log from 104 6 ~10 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, which indicated the meat had been fully heated. Conclusion The microfluidic