[1]潘攀,刘洋,张雅琳,等.川味香肠发酵和成熟过程中食用安全性分析[J].中国调味品,2019,(02):14-17.
 Survey and Analysis of Food Safety in Sichuan Sausage During Fermentation and Ripening[J].CHINA CONDIMENT,2019,(02):14-17.
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川味香肠发酵和成熟过程中食用安全性分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
14-17
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Survey and Analysis of Food Safety in Sichuan Sausage During Fermentation and Ripening
作者:
潘攀刘洋张雅琳王新惠
文献标志码:
A
摘要:
pH先降低后升高,最大值在6.05;川味香肠的酸价是上升的趋势;亚硝酸盐残留量和组胺含量都呈现一个先升高后降低的趋势,最大值均未超过标准。结果分析表明:川味香肠在传统的发酵和成熟过程中产生了亚硝酸盐和组胺等有毒有害物质,应对川味香肠传统工艺进行优化改进,从源头解决川味香肠的食用安全性问题。
Abstract:
Abstract: In order to explore the food safety during fermentation and ripening of Sichuan sausages, the food safety and physicochemical indexes during fermentation and ripening of Sichuan sausages were analyzed. The results showed that the pH value of Sichuan sausage decreased first and then increased during fermentation and ripening, and the maximum value was 6.05. The acid value of Sichuan sausage was rising during fermentation and ripening . Both nitrite residues and histamine contents increased with ripening time and then decreased, and the maximum value did not exceed the standard. The results showed that the traditional fermentation and ripening process of Sichuan sausage produced nitrite and histamine and other toxic and harmful substances. In order to solve the safety problem of Sichuan sausage at the source, traditional processing of fermented sausage should be optimized and improved.
更新日期/Last Update: 2019-03-18