| 川味香肠发酵和成熟过程中食用安全性分析 |
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| 引用本文： | 王新惠,潘攀,孙劲松,张雅琳,刘洋,张建科.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(2):14-17. |
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| 作者姓名： | 王新惠 潘攀 孙劲松 张雅琳 刘洋 张建科 |
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| 作者单位： | 成都大学肉类加工四川省重点实验室;河南省漯河市漯河高中 |
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| 基金项目： | 国家自然科学基金面上项目(31772093);四川省科技厅应用基础(2017JY0087);食品生物技术四川省高校重点实验室重点项目(szjj2016-085) |
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| 摘 要： | 为了解川味香肠发酵和成熟过程中的食用安全性,该研究对川味香肠在发酵和成熟过程中的食用安全性指标和理化指标进行了分析。结果表明:川味香肠在发酵和成熟过程中pH先降低后升高,最大值在6.05;川味香肠的酸价呈上升的趋势;亚硝酸盐残留量和组胺含量都呈现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,应对川味香肠的传统工艺进行优化改进,从源头上解决川味香肠的食用安全性问题。
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| 关 键 词： | 川味香肠 食用安全性 亚硝酸盐 组胺 |
Analysis of Food Safety of Sichuan SausageDuring Fermentation and Ripening |
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| WANG Xin-hui,PAN Pan,SUN Jin-song,ZHANG Ya-lin,LIU Yang,ZHANG Jian-ke.Analysis of Food Safety of Sichuan SausageDuring Fermentation and Ripening[J].China Condiment,2019(2):14-17. |
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| Authors: | WANG Xin-hui PAN Pan SUN Jin-song ZHANG Ya-lin LIU Yang ZHANG Jian-ke |
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| Affiliation: | (Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Luohe High School in Luohe City of Henan Province,Luohe 642000,China) |
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| Abstract: | In order to explore the food safety of Sichuan sausage during fermentation and ripening,the food safety and physicochemical indexes of Sichuan sausage during fermentation and ripening are analyzed.The results show that the pH values of Sichuan sausage decrease firstly and then increase during fermentation and ripening,and the maximum values is 6.05.The acid values of Sichuan sausage are rising during fermentation and ripening.Both nitrite residues and histamine content increase with ripening time and then decrease,and the maximum value does not exceed the standard.The results show that the traditional fermentation and ripening process of Sichuan sausage produces nitrite and histamine and other toxic and harmful substances.In order to solve the safety problem of Sichuan sausage at the source,the traditional processing of fermented sausage should be optimized and improved. |
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| Keywords: | Sichuan sausage food safety nitrite histamine |
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