摘要
采用嗜热脂肪芽孢杆菌(Bacillus stearothermophilus Donk,简称10207)为指标菌,应用微生物学分析方法研究榨菜肉丝低温肉制品加工过程中芽孢杆菌的变化规律;探讨了有效地抑制芽孢杆菌生长的方法,实施食品HAC- CP管理与安全控制．
Using Bacillus stearothermophilus Donk （10207） as the referential bacteria, the dynamic chan ges of Bacillus bacteria in the Sichuan cuisine ＂shredded pork with picked mustard tuber＂ processed under low temperature were studied and the effective control of its safety was investigated. In this paper, the is sues of effective depression of Balillus growth and the implementation of HACCP （hazard analysis and critical control point） for food management and safety control are discussed.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2007年第1期103-110,共8页
Journal of Southwest University(Natural Science Edition)
基金
科技部三峡移民科技开发专项(2003EP090006)"榨菜及副产物综合利用深加工产业化技术开发与示范"资助项目.
关键词
低温肉制品
芽孢杆菌
榨菜肉丝
加工
cooked meat product
Balillus bacteria
shredded pork with picked mustard tuber
作者简介
李洪军（1961-），男，四川广安人，教授，主要从事肉类科学与酶工程的研究．
