Search

Based on the analysis of the mechanism of freezing and dehydration of aquatic products, the relevant literatures on the development and application of salt water-retaining agents, sugar water-retaining agents, and protein gel water-retaining agents were combed. It was pointed out that excessive addition would worsen the flavor of aquatic products, although salt water-retaining agents had better performance. Sugar-based water-retaining agents and protein gel-based water-retaining agents were natural, green and safe, but the water-retaining properties alone were weak and costly. In view of this, through the use of natural ingredients such as polysaccharides and oligosaccharides, the production cost of sugar water-retaining agents was reduced, or sugar water-retaining agents and protein gel water-retaining agents were used as the main raw materials to mix with phosphorus-free salts. The synergistic effect of the composite water-retaining agent to enhance the water-retaining will effect and reduce the application cost can become future research directions. [ABSTRACT FROM AUTHOR]

By simulating the processing of roasted chicken wing roots, the experimental environment, thawing water, contact surface, and meat products were sampled and tested to study the source of pathogenic microorganisms and the law of bacterial phase change during the processing of roasted chicken wing roots. The results showed that during the processing of roasted chicken wing roots, the highest number of colonies in the experimental ambient was in the thawing zone, which was 165 CFU/dish, followed by the pretreatment zone, which was 105 CFU/dish. The number of microorganisms in the thawing water showed an overall upward trend with the thawing process. The total number of bacterial colonies in the hands of the experimenters in the pretreatment area was higher than that of the experimenters in the vacuum packaging area, and the hands of the experimenters in the pretreatment area had a certain amount of E. coli and fungi. The total number of colonies on the contact surface of the scissors and the basket of the thawing tank and the pretreatment area was large, and the total number of colonies on the contact surface of the packaging basket reached the highest value of 4.1 CFU/cm². As the processing progresses, the number of microorganisms in the roasted chicken wing roots increased first and then decreased. In the process of thawing, pretreatment and tumbling, the total number of colonies in the semi-finished product was significantly higher, and the number of microorganisms decreased significantly after roasting. By taking measures such as controlling the sanitary condition of raw materials, disinfecting the experimental environment in real time, strictly abiding by operating regulations, shortening the thawing time, and reducing secondary pollution, the pollution of pathogenic microorganisms could be effectively controlled and the quality of products could be guaranteed. [ABSTRACT FROM AUTHOR]