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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2min的处理区间细菌数有大幅度下降,70℃加热2min可使初始数量为104～106CFU/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。
Objective To verify the hot processing of pork meat and chicken tenderloin by microfluidic chip electrophoresis. Methods The method of microfluidic chip electrophoresis for protein separation was used to verify the heat-processing effect of meat and meat-containing foods. The health analysis of the products under different heat treatment conditions was carried out. Results The number of bacteria in the treatment zone with the product temperature from 55 ℃ to 70 ℃ for 2min decreased significantly. When the temperature was raised to 70 ℃ for 2min, the number of bacteria with the initial number of 104 ~ 106CFU / g was decreased by 3 ~ 4 orders of magnitude to effectively control the meat And the microorganisms in the meat-containing food, and the difference between the electrophoresis patterns of the pork and chicken meat under this heating condition is significant compared with the untreated sample, proving that the product is fully heated and cooked well. Conclusion Microfluidic chip electrophoresis separation technology can quickly and effectively verify the degree of product heating.