四川传统肉制品栅栏因子调研与分析

The research and analysis on hurdle factors of Sichuan traditional meat products

结合栅栏技术中的水分活度(Aw)、pH值、氧化还原值(Eh)、温度(T/t)及防腐剂(Press.)等栅栏因子,对四川传统肉制品的主要栅栏因子及其在产品质量控制中的作用进行调研分析。着重讨论了泡椒凤爪类产品的安全性,以此为依据探讨应用栅栏技术改进产品保藏性,提高产品安全性,为产品的生产、销售及市场监管提供理论依据。

The main hurdle factor and its role in the quality control of Sichuan traditional meat products were carried out, combined with hurdle factors as water activity （Aw）, pH, redox value （Eh）, temperature （T/t）, and preservatives （Press.）. Focused on the safety of pickled chicken products, as a basis to explore the application of hurdle technology to improve product preservation, improve product safety, provide a theoretical basis for the production, sales and market supervision.