CAJ | 학술논문

以低温熏煮火腿为研究对象,跟踪测定了加工原料、辅料和各加工工序后的半成品、成品的细菌总数和大肠菌数,分析了加工全程的微牛物消涨规律和污染来源.从原料肉到成品的微生物消长规律是:经熏煮和杀菌两道工序细菌总数和大肠杆菌数下降明显,加入腌制液后细菌总数和大肠杆菌数有下降趋势,原料解冻、分割、灌装和包装过程中细菌总数和大肠杆菌数都有不同程度的上升.由此确定了原料肉选购、灌装、熏煮和杀菌4个加工工序和成品检验为关键控制点.
이저온훈자화퇴위연구대상,근종측정료가공원료、보료화각가공공서후적반성품、성품적세균총수화대장균수,분석료가공전정적미우물소창규률화오염래원.종원료육도성품적미생물소장규률시:경훈자화살균량도공서세균총수화대장간균수하강명현,가입업제액후세균총수화대장간균수유하강추세,원료해동、분할、관장화포장과정중세균총수화대장간균수도유불동정도적상승.유차학정료원료육선구、관장、훈자화살균4개가공공서화성품검험위관건공제점.
The low temperature-smoked ham was researched .The total number of Bacteria and E.coli of material meat,casing,and main additives,were measured.The changing trend of total number of Bacteria and E.coli of material was analyzed during the ham processing process.The trend was:the total number of bacteria and E.Coli both degraded obviously during fumigating and sterilizing; after adding cured meat's preparation,the number both decreased quietly; the number all had the varying degree rise after defrosting,diremption,packing and packaging .Accordingly,the purchase of raw pork meat,filling,fumigate,sterilizing and the analysis of product were critical control points.