|
|||||
|
|
| 冰鲜大黄鱼加工过程中的细菌学分析及关键控制点 | |
| 引用本文： | 朱天祥,许钟,蔡述秋,郭全友,杨宪时.冰鲜大黄鱼加工过程中的细菌学分析及关键控制点[J].海洋渔业,2007,29(1):68-72. |
| 作者姓名： | 朱天祥 许钟 蔡述秋 郭全友 杨宪时 |
| 作者单位： | 1. 大连水产学院食品科学系,辽宁,大连,116023;中国水产科学研究院东海水产研究所,上海,200090 2. 中国水产科学研究院东海水产研究所,上海,200090 3. 福建省宁德市夏威食品有限公司,福建,宁德,352100 |
| 基金项目： | 福建省成果转化扶持资金 |
| 摘 要： | 探讨了冰鲜大黄鱼加工过程中鱼体温度变化及细菌总数和主要腐败菌假单胞菌的变化,分析了加工中的关键控制点。活鱼、加工结束后中心温度超过8℃的鱼的细菌总数、假单胞菌数分别为5.5×104、4.5×104cfu/g和3.3×104、1.4×103cfu/g;加工结束后中心温度未超过8℃的鱼,细菌总数和假单胞菌数分别为9.6×103、3.8×103cfu/g;冰藏2d、5d后鱼的细菌总数、假单胞菌数分别为1.1×104、8.6×103cfu/g和2.4×103、5.6×103cfu/g。并从细菌学角度确定了原料鱼、冰、预冷却、运输、加工是冰鲜大黄鱼加工过程中的关键控制点。 |
| 关 键 词： | 大黄鱼 细菌总数 假单胞菌数 关键控制点 冷却链 |
| 文章编号： | 1004-2490（2007）01-0068-05 |
| 修稿时间： | 2006-12-30 |
On the bacteriological analysis and Critical Control Points in the process of manufacture for iced yellow croaker (Larimichthys crocea) |
|
| ZHU Tian-xiang,XU Zhong,CAI Shu-qiu,GUO Quan-you,YANG Xian-shi.On the bacteriological analysis and Critical Control Points in the process of manufacture for iced yellow croaker (Larimichthys crocea)[J].Marine Fisheries,2007,29(1):68-72. | |
| Authors: | ZHU Tian-xiang XU Zhong CAI Shu-qiu GUO Quan-you YANG Xian-shi |
| Institution: | 1. Food Science Department of Dalian Fisheries College, Dalian 116023, China; 2. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; 3. Ningde Xiawei Food Co., Ltd, Ningde 352100, China |
| Abstract: | Total viable counts(TVC),Pseudomonas spp.counts and body temperature changes of iced Larimichthys crocea,and the Critical Control Points(CCPs) during the processing stages were analyzed.TVC and Pseudomoas spp.counts of fresh and processed fish(>8℃) were 5.5×104、4.5×104 cfu/g and 3.3×104、1.4×103 cfu/g respectively;TVC and Pseudomonas spp.counts of processed fish(<8 ℃) were 9.6×103、3.8×103 cfu/g,respectively.TVC,Pseudomonas spp.counts of fish iced for 2 days and 5 days were 1.1×104、8.6×103 cfu/g and 2.4×103、5.6×103 cfu/g respectively.CCPs of raw fish,ice and transport,etc were simultaneously determined based on the view of bacteriological angles. |
| Keywords: | Larimichthys crocea Pseudomonas spp TVC Critical Control Point ice-storage |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |