| 发酵火腿的生食安全性与分类特征 |
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| 引用本文： | 施延军,竺尚武,王守伟,王启辉,陈超. 发酵火腿的生食安全性与分类特征[J]. 肉类研究, 2010, 0(10): 3-8 |
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| 作者姓名： | 施延军 竺尚武 王守伟 王启辉 陈超 |
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| 作者单位： | [1]金字火腿股份有限公司,浙江金华321016 [2]浙江工商大学食品学院,浙江杭州310035 [3]中国肉类食品综合研究中心,北京100068 |
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| 摘 要： | 火腿经过发酵,可以杀死腿肉中的寄生虫和致病菌,腿肉蛋白质发生变性和水解。发酵火腿可以生食并具有较低的食盐含量。发酵火腿应在控温、控湿和良好的卫生条件下生产。
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| 关 键 词： | 火腿 发酵火腿 生食 食品安全 分类 |
Safety of Fermented Ham Eaten Raw and Its Classificatory Characteristics |
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| SHI Yanjun,ZHU Shangwu,WANG Shouwei,WANG Qihui,CHEN Chao. Safety of Fermented Ham Eaten Raw and Its Classificatory Characteristics[J]. Meat Research, 2010, 0(10): 3-8 |
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| Authors: | SHI Yanjun ZHU Shangwu WANG Shouwei WANG Qihui CHEN Chao |
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| Affiliation: | 1. Kings Ham Company Ltd., Jinhua, Zhejiang 321016, China; 2. College of Food Science, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China ; 3. China Meat Research Centre, Beijing 100068, China) |
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| Abstract: | After hams were fermented, parasites and pathogens were killed and proteins were denatured and hydrolysed in fermented hams. The fermented hams can be eaten raw and had lower salt content. Fermented hams should be manufactured where temperature and humidity were controlled and sanitary conditions were good. |
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| Keywords: | ham fermented ham eaten raw food safety classification |
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