摘要
通过对牦牛肉发酵香肠工艺流程中微生物消长情况的研究,在危害分析关键控制点(HACCP)的基础上,应用栅栏技术(HT)控制产品微生物,延长产品的保质期;筛选出了适宜发酵牦牛肉制品使用的乳酸菌发酵剂,确定了其在牦牛肉发酵香肠中应用的最佳工艺条件。
The microbial diminution and growth of yak fermented sausage product processing was studied. On the basis of hazard analysis critical control points （HACCP）,hurdle technology（HT）is applied to control the growth and spread of microbes, so that the shelf life will be extended. Meanwhile lactic acid bacteria cultures screened and the most optimum technique determined were applied to the yak fermented sausage product processing.
出处
《食品研究与开发》
CAS
北大核心
2008年第5期65-69,共5页
Food Research and Development
关键词
乳酸菌
发酵香肠
危害分析关键控制点
栅栏技术
保质期
Lactic acid bacteria
fermented sausage product
Hazard analysis critical control points
Hurdle technology
shelf life
