| 泡椒肉制品安全性研究 |
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| 引用本文： | 孙玉侠,罗庆红,张磊,王利刚,张婧,刘静,屠大伟.泡椒肉制品安全性研究[J].中国酿造,2012(7):126-128. |
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| 作者姓名： | 孙玉侠 罗庆红 张磊 王利刚 张婧 刘静 屠大伟 |
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| 作者单位： | [1]西南大学食品科学学院,重庆400716 [2]重庆市计量质量检测研究院,重庆401123 [3]重庆市质量技术评审和认证中心,重庆400020 |
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| 摘 要： | 泡椒肉制品是我国西南地区特色休闲食品,为了解其质量安全,对重庆市2008~2011年1807份泡椒肉制品进行调查,分析影响其质量的微生物指标、食品添加剂指标,产品原材料等。结果发现样品总不合格率为7.47%、菌落总数不合格率为2.32%、双乙酸钠不合格率2.05%,泡椒鸡块和泡椒凤爪不合格率较高。据此对泡椒肉制品的安全性进行评估并提出相关建议。
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| 关 键 词： | 泡椒肉制品 安全性 菌落总数 双乙酸钠 |
Safety on research of bubble pepper meat products |
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| SUN Yuxia,LUO Qinghong,ZHANG Lei,WANG Ligang,ZHANG Jing,LIU Jing,TU Dawei.Safety on research of bubble pepper meat products[J].China Brewing,2012(7):126-128. |
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| Authors: | SUN Yuxia LUO Qinghong ZHANG Lei WANG Ligang ZHANG Jing LIU Jing TU Dawei |
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| Affiliation: | 1.College of Food Science,Southwest University,Chongqing 400716,China;2.Chongqing Academy of Metrology and Quality Inspection,Chongqing 401123,China;3.Chongqing Municipal Quality and Technical Evaluation and Certification Center,Chongqing 400020,China) |
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| Abstract: | In order to understand quality and safety for bubble pepper meat products what are representive relaxation food in southwest,one thousand eight hundred and seven representative samples were extracted to investigate microbiology and food additives,and also analysed the kind of raw materials.The results showed the unqualified rate of total samples,colony count and sodium diacetate,they were 7.47%,2.32%,and 2.05% separately,what’s more,the unqualified rate bubble pepper meat products made of the chicken block and chicken feet were higher.Based on the experimental results,some suggestions were put forward for the purpose of improving the quality safety assessment of bubble pepper meat products. |
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| Keywords: | bubble pepper meat products safety colony count sodium diacetate |
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