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渝东南地区土家特色酸鲊肉制品质量评价指标体系的初步建立 预览

Establishment of quality evaluation index system of Tujia characteristic Suanzha meat in southeast area of Chongqing
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摘要 目前渝东南地区酸鲊肉制品还没有相关的质量安全标准,本研究通过对市售酸鲊肉的感官评价、理化指标、微生物指标的测定和分析,同时参照其他肉制品的相关质量安全标准,初步建立酸鲊肉制品的特色质量评价指标体系,为质量安全标准的制定提供实验室参考数据。结果表明:品质良好的酸鲊肉制品除应满足其应该具有的感官品质要求外,还应满足水分含量≤43%,食盐(以NaCl计)含量≤6.0%,总酸(以乳酸计)含量≤1.80%,氨基酸态氮含量≥0.20%,亚硝酸盐含量≤30mg/kg,组胺含量≤50mg/kg,大肠菌群≤3.0MPN/g,金黄色葡萄球菌≤3.0MPN/g,沙门氏菌、单核细胞增生李斯特氏菌均不得检出。 There are currently no related quality and safety standards of Suanzha meat of the southeast areas of Chongqing.Based on quality and safety standards about other meat products,a unique quality evaluation system of Suanzha meat was preliminarily established by detecting and analyzing the sensory,physicochemical,microbiological indexes.The results also provided laboratory reference data for the formulation of quality and safety standards.The results showed that the good quality of Suanzha meat should satisfy the sensory quality it should have,in addition,it should satisfy the water content≤43%,salt content≤6.0%,total acid content≤1.80%,amino nitrogen content≥0.20%,nitrite content≤30 mg/kg,histamine content≤50 mg/kg,coliform bacteria≤3.0 MPN/g,Staphylococcus aureus≤3.0 MPN/g,Salmonella and Listeria monocytogenes should not be detected.
作者 冉春霞 陈光静 胡江 谭小蓉 王静 RAN Chunxia[1,2];CHEN Guangjing[3];HU Jiang[4];TAN Xiaorong[1];WANG Jing[1]([1]Department of Public Health and Management,Chongqing Three Gorges Medical College,Chongqing 404120,China;[2]Engineering Technology Research Center of Anti Cancer Natural Medicine in Chongqing,Chongqing 404120,China;[3]School of Food Science,University of Southwest,Chongqing 400715,China;[4]Chongqing District of Wanzhou City Agricultural Products Quality Safety Supervision and Inspection Center,Chongqing 404120,China)
出处 《中国酿造》 北大核心 2018年第8期172-177,共6页 China Brewing
基金 重庆市教委科学技术研究项目(KJ1502608)。
关键词 酸鲊肉 渝东南地区 质量评价指标体系 土家特色 Suanzha meat southeast area of Chongqing quality evaluation index system Tujia characteristic
作者简介 冉春霞(1985-),女,讲师,硕士,研究方向为食品化学与营养学、食品安全与质量控制。
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