HACCP管理系统在肉昧香精生产中的应用

肉味香精作为一种食品添加剂，与食品的安全性有着直接的关系。HACCP体系是一个确认、分析和控制生产过程中可能发生的安全性危害的系统方法。通过分析肉味香精生产中可能发生的生物、物理和化学性危害，确定生产过程中的关键控制点，制定控制和纠偏措施，可以保证肉味香精生产的安全性。     

肉味香精研究进展

本文简述了国内外肉味香精的研究状况,重点介绍了酶解、Maillard反应及脂肪氧化控制技术在肉味香精生产中的应用,并对肉味香精市场作了展望.     

反应型肉味香精的制备

本文简要综述了反应型肉味香精的制备过程,介绍了影响反应型肉味香精的特征及风味的要素。     

天然肉味香料和香精制备新工艺研究

本文主要研究了以猪骨素为主要原料制备天然肉味香料香精的新工艺 ,实验结果表明 :(1)美拉德反应中温度在10 0～ 14 0℃范围时 ,反应产物的香气特征与反应温度、反应时间和反应物配比有密切关系 ;(2 )在香精调配过程中 ,辛香和酱香对肉味香精的品质有显著的影响     

咸味香精的认识误区

咸味香精认识上的最大误区是认为咸昧食品香精就是调味料。同其他食品香精一样,咸味食品香精只能作为加工食品生产中的一种香味添加剂,不能直接食用,也不能直接作为厨房烹调的原料或餐桌佐餐的调料。尽管它也称为调味香精,但咸味香精只是某些调味料或调味品中的一种能够提供香味的原料,并不是调味品。咸味香精生产、销售、使用中的安全性要求和安全性管理必须按对食品香精的要求进行,而不能按食品或调味料的要求进行。     

新产品集锦(129)

正芬美意公司推出的"Thiazoline Nat 1 Triac"(FEMA#3621,CAS#65894-83-9),是一种无色至淡黄色的液体食品香味料,自然存在于煮牛肉中。它可以为巧克力、坚果、咖啡和肉味食品香精带来麦芽、可可和焦香香调。在低剂量水平下,它可以为异域果味食品香精带来一种热带风味。它通过了犹太认证(kosher)和清真认证(halal)。www.fi rmenich.com     

我国含硫香料研究进展

在食用香料中,含硫香料占有非常重要的地位。由于含硫香料香气阈值低、特征性强,用量小,可广泛用于食用香精尤其是肉味香精的调配,对提高香精的质量和档次具有重要作用,是非常重要的一类食用香料,产品售价往往在每千克几千元至几万元,具有明显的经济效益。含硫香料往往是食品的     

中国咸味香精的发展(三)

酶解热反应技术实现了咸味香精跨越式大发展,是咸味香精的第一次技术革命,但是还存在香气强度还不够大,特征香气不够突出的问题。水解植物蛋白HVP通过热反应制备的肉味香精,尽管所用原料为天然产物,成本低,但还是属于模拟肉香味,其香气和香味仿真性都不够理想。用酶或酸水解植物蛋白作原料制备肉味香精,所得的产品焦糖味过重。     

含硫香料发展迅速 前景可观

正在食用香料中,含硫香料占有非常重要的地位。由于含硫香料香气阈值低、特征性强,用量小,可广泛用于食用香精尤其是肉味香精的调配,对提高香精的质量和档次具有重要作用,是非常重要的一类食用香料,产品售价往往在每千克几千元至几万元,具有明显的经济效益。含硫香料往往是食品的微量香成分,随着分析技术的不断发展,越来越多的含硫化合物在食品中被检测出来,如菠萝中含有甲硫醇、3-甲硫基丙酸甲酯、3-甲硫基丙酸乙酯等;哈密瓜中含有硫代乙     

基于层次分析法（AHP）的香精配方选择

本文叙述了层次分析法(AHP)在香精配方选择过程中的基本方法和步骤,并结合肉味香精配方进行综合评价,得出了每个配方的综合评价值,为合理选择香精配方提供了科学的决策依据。     

HACCP在腌腊肉生产中控制铅的应用

应用HACCP原理,对腌腊肉生产过程中影响食品安全性的Pb危害因素进行了分析,研究确定了铅的关键控制点、临界值,并采取相应的控制措施,将铅的危害因素降低至最低限度,从而在腌腊肉生产中对铅进行了有效的安全控制。     

HACCP在橘子罐头生产中控制微生物的应用

通过对橘子罐头厂家从原材料到罐头成品的各个工序中的微生物进行检测,进行了橘子罐头生产过程的危害分析,指出了关键控制点,将微生物的危害降低到最低限度。     

Oxidative stability of fermented meat products

Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specific flavour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances) are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly difficult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates flavour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health.     

食品添加剂在肉制品加工中的应用

食品添加剂种类繁多,直接关系着人们的食用安全和身体健康,是现代食品工业的重要组成部分,影响着整个食品工业的发展,食品添加剂在肉制品加工中发挥了重要作用,表现在改善肉制品品质和色、香、味、形、原料及成品的保质保鲜,提高食品的营养价值,新产品的开发及食品加工工艺等方面,通过几种常见的食品添加剂,探讨其在肉制品加工过程中的应用。     

Flavour retention in drying preconcentrated food liquids

The loss of volatile flavours from food liquids during evaporative drying and freeze-drying is independent of the relative volatility of the flavours and fully controlled by the rate at which the flavours can migrate to the evaporating surface. This rate of transfer is in solids and liquids without internal circulation directly proportional to the molecular diffusion coefficient of the flavour component. The diffusion coefficients of the flavour components are strongly dependent on water concentration and decrease much more steeply with decrease in water concentration than the diffusion coefficient of water. Below a critical water concentration the system becomes selectively permeable to water and completely impermeable to flavour molecules. The critical moisture content is dependent on the nature of the dissolved solids, and increases with increasing size of the flavour molecule and decreasing temperature. Drying conditions leading to a steep water concentration gradient and a rapid decrease in the water concentration at the liquid-or solid-gas interface down to the domain of selective permeability result in high flavour retention. The effect of these process conditions on retention have been studied experimentally for spray drying and freeze drying.     

危险化学品储罐区重大危险源安全分析

通过对环氧乙烷罐区分析得到其构成重大危险源,采用易燃、易爆、有毒重大危险源评价法建模计算,得到其危险程度及危险等级。结果表明易燃、易爆、有毒重大危险源评价法对储罐区重大危险源量化分析与安全控制的实用性,计算结果用于指导化工企业制定重大危险源安全对策措施,以提高企业的安全管理水平。     

Hazard analysis and critical control point of frying – safety assurance of fried foods

Deep frying can pose hazards due to oil deterioration (oxidation, polymerization, hydrolysis) and harmful components formation such as trans fatty acids, highly oxidized or polymerized constituents of fatty acids and acrylamide. An analysis of safety hazards of the production of the potato chips and french fries, was carried out from potato harvesting until final products packaging according to hazard analysis and critical control point approach focusing mainly on the first three principles. Since frying is considered a critical control point, the critical limits for the frying temperature and for the potential hazards must be controlled in order to ensure fried products safety.     

Application of HACCP principles in drinking water treatment

One of the most important tasks at any water treatment plant is safeguarding the quality of drinking water. Worldwide, the drinking-water sector is increasingly aware of the limitations of end-product testing for ensuring safety. One limitation is the steady increase in the number of potentially occurring pathogens and chemicals that need to be monitored. A further limitation is the delayed availability of results in relation to the timing of interventions needed to maintain the safety of a supply. Ensuring the safety of a supply requires monitoring not only of the finished drinking-water, but particularly of parameters which indicate whether the key control measures in a given process are functioning correctly. Preventative measures have therefore become very important. The Hazard Analysis Critical Control Points system (HACCP) is a food safety management system which uses the approach of controlling critical points in food and drink production, and the framework of its concept consists of 7 principles. According to the Council Directive 93/43/EEC and the recent Regulation (EC) No 852/2004 on the hygiene of foodstuffs, the application of HACCP in food production is obligatory. In the present work, the HACCP principles were applied to the Aspropyrgos Water Treatment Plant. The critical control points identified include filtration and chemical disinfection.     

浅谈食品添加剂及其对食品安全的影响

阐述了食品添加剂的种类和作用,介绍了我国食品添加剂现状和国内外研究进展,探讨了面粉、奶粉和肉制品等食品中食品添加剂对人体安全的影响。     

Design of a Hazard Analysis and Critical Control Points (HACCP) plan to assure the safety of a bologna product produced by a meat processing plant

The Hazard Analysis and Critical Control Point (HACCP) is a systematic integral program used to identify and estimate the hazards (microbiological, chemical and physical) and the risks generated during the primary production, processing, storage, distribution, expense and consumption of foods. To establish a program of HACCP has advantages, being some of them: to emphasize more in the prevention than in the detection, to diminish the costs, to minimize the risk of manufacturing faulty products, to allow bigger trust to the management, to strengthen the national and international competitiveness, among others. The present work is a proposal based on the design of an HACCP program to guarantee the safety of the Bologna Special Type elaborated by a meat products industry, through the determination of hazards (microbiological, chemical or physical), the identification of critical control points (CCP), the establishment of critical limits, plan corrective actions and the establishment of documentation and verification procedures. The used methodology was based in the application of the seven basic principles settled down by the Codex Alimentarius, obtaining the design of this program. In view of the fact that recently the meat products are linked with pathogens like E. coli O157:H7 and Listeria monocytogenes, these were contemplated as microbiological hazard for the establishment of the HACCP plan whose application will guarantee the obtaining of a safe product.