不同品牌泡椒凤爪品质的研究

发布时间：2018-01-23 04:50

本文关键词： 泡椒凤爪检测理化指标微生物指标安全性　出处：《黑龙江畜牧兽医》2014年07期 　论文类型：期刊论文

【摘要】：为了比较几种常见品牌泡椒凤爪各项检测指标是否符合相关规定,检验市售泡椒凤爪安全性,试验以不同品牌泡椒凤爪(分别取代号为A、B、C)为样品,用国标法检测样品的理化指标和微生物指标。结果表明:A、B、C 3个不同品牌泡椒凤爪的各项理化指标和微生物指标均达到DB 50/294—2008中规定的要求。A、B、C 3种品牌泡椒凤爪的理化指标中,亚硝酸盐含量分别为0.61×10-3g/kg、1.75×10-3g/kg、1.90×10-3g/kg,食盐含量分别为28.9 g/kg、33.3 g/kg、35.8 g/kg,总酸含量分别为4.8 g/kg、4.5 g/kg、6.4 g/kg,含水量分别为29.57%、32.54%、31.02%。A、B、C 3个品牌泡椒凤爪微生物指标检测结果中,菌落总数分别为2.879×106cfu/kg、3.300×104cfu/kg、3.800×105cfu/kg,大肠菌群测定结果分别为30 MPN/kg、30 MPN/kg、36 MPN/kg。说明市售3种品牌泡椒凤爪安全可靠。
[Abstract]:In order to compare the inspection indexes of several common brands Chicken Feet with Pickled Peppers with the relevant regulations and test the safety of Chicken Feet with Pickled Peppers on the market, the samples of different brands Chicken Feet with Pickled Peppers were taken as samples. The physical and chemical indexes and microbial indexes of the samples were determined by national standard method. The physical and chemical indexes and microbial indexes of three different brands Chicken Feet with Pickled Peppers reached the requirements of DB50 / 294-2008. The physical and chemical indexes of Chicken Feet with Pickled Peppers of three brands, I. e., Chicken Feet with Pickled Peppers, were all met the requirements of DB50 / 294-2008. Nitrite content was 0.61 脳 10 ~ (-3) g 路kg ~ (-1) 路kg ~ (-1) ~ (-1) 脳 10 ~ (-3) g 路kg ~ (-1) 路kg ~ (-1) and salt content was 28.9 g 路kg ~ (-1) 路kg ~ (-1). 33.3 g 路kg ~ (-1) 路kg ~ (-1) ~ 35.8 g 路kg ~ (-1) 路kg ~ (-1), total acid content was 4.8 g / kg ~ (4.5) g / kg ~ (-1) 路kg ~ (-1) 路kg ~ (-1) 路kg ~. The total number of bacteria was 2.879 脳 106cfu-kg, respectively. The results of 3.300 脳 10 ~ 4cfu-kg ~ 3.800 脳 10 ~ (5) cm 路kg ~ (-1) 路kg ~ (-1) coliform bacteria were 30 MPA / kg ~ (-1) for 30 MPN/kg, respectively. 36 MPN / KG. Shows that three brands on the market Chicken Feet with Pickled Peppers are safe and reliable.
【作者单位】：重庆三峡学院生命科学与工程学院;西南大学食品科学学院;
【基金】：重庆市高校创新团队建设项目(201040)
【分类号】：F273.2;F426.82
【正文快照】： 泡椒凤爪是以生鲜鸡爪、调味料等为原料加工而成的一种休闲食品,属于腌泡类肉制品,具有辣、鲜、咸、微酸的可口风味,多采用塑料袋包装,携带和食用十分方便,也因其酸辣开胃、富含胶原蛋白、具有美容功效等受到年轻人群的追捧[1-3]。目前,泡椒凤爪生产工艺一般为:生鸡爪→解冻→

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