控制鸡肉卤制过程中卤汤循环使用时的安全性，为稳定鸡肉品质及工业生产时使用添加剂补料提供方法参考和科学依据。本研究以鸡翅根为原料，控制每次卤汤中山梨酸钾、D-异抗坏血酸钠和氯化钠含量以及料液比相同，探讨卤汤循环使用时配料（山梨酸钾、D-异抗坏血酸钠）对鸡肉的抑菌效果和抗氧化作用以及卤汤中山梨酸钾、D-异抗坏血酸钠、pH、TBARS、亚硝酸盐的变化规律并进行曲线拟合预测趋势。结果表明：卤汤中山梨酸钾添加量为0.375 g/kg、D-异抗坏血酸钠添加量为200 mg/100 g时，随着卤制次数的增加，鸡肉卤制品的菌落总数显著降低（p<0.05），卤制5次后其数值降至103 cfu/g；TBARS变化不显著（p>0.05）；山梨酸钾和D-异抗坏血酸钠均呈现波动变化，幅度稳定在2%。随着卤制次数增多，卤汤酸度显著增加（从6.7到5.79），TBARS增加（从0到0.614 mg/kg），亚硝酸盐含量升高（从0到0.0845 mg/kg）。三个测定指标（pH、TBARS、亚硝酸盐含量)采用高斯拟合得出随卤制次数的增加变化趋稳，能控制鸡肉卤制过程中卤汤循环使用时的安全性。

The control of the safety for reuse of brine in chicken marinating provides a reference method and scientific basis for stabilizing the quality of chicken meat and feeding additives in industrial production. In this study, chicken wing roots were used as the raw materials, and the contents potassium sorbate, sodium D-isoascorbate and sodium chloride along with the ratio of material to liquid were maintained the same for each marinade. The antibacterial and antioxidative effects of the ingredients in recycled marinade (potassium sorbate and sodium D-isoascorbate) on chicken meat, and the changes in the contents of potassium sorbate and sodium D-isoascorbate, pH, TBARS and nitrite content in reused marinade, were investigated, along with curve fitting for prediction of changing trends. The results showed that when the amounts of potassium sorbate and sodium D-isoascorbate in the initial marinade were 0.375 g/kg and 200 mg/100 g, respectively, as the use of brine increases, the total colony number of bacteria in marinated chicken decreased significantly (p<0.05) with the increase use of the marinade i.e. decrease to 103 cfu/g after 5 uses; The changes in TBARS remained insignificant (p>0.05), with the contents of both potassium sorbate and sodium D-isoascorbate fluctuating within 2%. With the increase of marination times, the acidity, TBARS and nitrite content of marinade soup all increased: pH from 6.7 to 5.79, TBARS from 0 to 0.614 mg/kg, and nitrite content from 0 to 0.0845 mg/kg. Gaussian fitting revealed that the changes in the three indices (pH, TBARS and nitrite content) became steady with the increase of marination times, indicating the feasibility of controlling the safety of recycled marinade during chicken meat marinating.

国家重点研发计划项目（2017YFD0400404）