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| 低温肉制品加工过程卫生质量控制研究 | |
| 引用本文： | 白艳红,赵电波,毛多斌,王玉芬,蒋爱民,杨公明. 低温肉制品加工过程卫生质量控制研究[J]. 食品研究与开发, 2006, 27(6): 83-86 |
| 作者姓名： | 白艳红 赵电波 毛多斌 王玉芬 蒋爱民 杨公明 |
| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南,郑州,450002 2. 河南双汇集团技术中心,河南,漯河,462000 3. 华南农业大学食品学院,广东,广州,510642 4. 郑州轻工业学院食品与生物工程学院,河南,郑州,450002;华南农业大学食品学院,广东,广州,510642 |
| 基金项目： | 河南省高校杰出科研创新人才工程项目 |
| 摘 要： | 以低温熏煮香肠为例研究了低温肉制品加工全程的环境、设备、人员等的卫生状况，对加工原料、辅料以及各加工工序后的半成品、成品的细菌总数进行了跟踪测定，分析了加工全程的微生物消涨规律和污染来源，确定了卫生和质量控制环节，根据HACCP体系全程质量控制原则对关键控制点指出了预防和控制措施。 |
| 关 键 词： | 低温肉制品 食品安全 微生物 质量控制 |
| 收稿时间： | 2006-04-05 |
| 修稿时间： | 2006-04-05 |
STUDY ON THE SANITARY AND QUALITATIVE CONTROL OF LOW TEMPERATURE-HEATED SMOKED AND COOKED SAUSAGE PROCESSING PROCESS |
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| BAI Yan-hong,ZHAO Dian-bo,MAO Duo-bin,WANG Yu-fen,JIANG Ai-min,YANG Gong-ming. STUDY ON THE SANITARY AND QUALITATIVE CONTROL OF LOW TEMPERATURE-HEATED SMOKED AND COOKED SAUSAGE PROCESSING PROCESS[J]. Food Research and Developent, 2006, 27(6): 83-86 | |
| Authors: | BAI Yan-hong ZHAO Dian-bo MAO Duo-bin WANG Yu-fen JIANG Ai-min YANG Gong-ming |
| Affiliation: | 1.College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Henan, China; 2.Henan Shineway Group Technology Center, Luohe 462000, Henan, China ; 3. South China Agricultural University, Guangzhou 510642, Guangdong, China |
| Abstract: | The low temperature -heated meat products was subjected to contamination of micro-organism. The sanitary conditions of environment, equipment and workers on the production line were determined. The total number of micro-organism of material meat, casing, and main additives, such as protein, starch and spice were measured. The total microbial counts of semi-products and final products were determined and the changing trend of total number of micro-organism was analyzed during the sausage processing process. The control points of sanitation and quality was found. The control and prevention measures of micro-organism was established and pointed out. The results had an instructive effect on the reduction of initial micro-organism, the prevention of contamination of micro-organism, the improving of products quality and safety and the extending of shelf life of the low temperature-heated meat products. |
| Keywords: | low temperature -heated meat products food safety micro-organism quality control |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |