食品与机械2011，Vol.27Issue(2)：112-113,121,3.DOI:10.3969/j.issn.1003-5788.2011.02.034
生鲜调理鱼香肉丝在销售中的细菌变化
Changes of bacteria on fresh prepared fried shredded pork with sweet and sour sauce during the process of sales
摘要
Abstract
In order to protect the interests of consumers and enhance the health quality of prepared food, the bacteria changes of fresh prepared fried shredded pork with Sweet and sour sauce at different seasons and sale times were reported in the trial. The results showed that the microorganisms in prepared meat products during the processing of sales increased regularly, and in spring the micro-organisms were significantly higher than in winter, In spring, the total number of bacteria have reached to 7. 191 9 lg(CFU/g)after 9 h on the sales, and made a great impact on fresh prepared fried shredded pork with Sweet and sour sauce. In addition, Pseudomonas, Intestinal bacteria, Lactic acid bacteria increased with the extension of the sales' times,but The proportion of them had short odds. Therefore, they were the main microorganisms in fresh prepared fried shredded pork with Sweet and sour sauce.关键词
生鲜调理鱼香肉丝/细菌/销售Key words
fresh prepared fried shredded pork with Sweet and sour sauce, bacteria/ sales引用本文复制引用
李苗云,朱应举,张建威,张秋会,赵改名,柳艳霞..生鲜调理鱼香肉丝在销售中的细菌变化[J].食品与机械,2011,27(2):112-113,121,3.基金项目
公益性行业(农业)科研专项经费项目(编号:200903012) （农业）
