摘要
以杏脯为对象,对不同生产商生产的10个样品进行了微生物指标(包括菌落总数,酵母菌,霉菌,乳酸菌,放线菌,金黄色葡萄球菌,大肠杆菌等)和理化指标(总糖,水分含量和二氧化硫残留量)的检测,并对产品进行了感官评定,分析了市售杏脯的质量和安全。结果表明:80%的样品不符合标准,主要原因是二氧化硫残留量严重超标。
The quality and microbiological safety of preserved apricot were evaluated by chemical and microbiological analysis as well as sensory evaluation. Chemical analysis involved water content, total sugar content, residue of sulfur dioxide, and in microbiologic alanalysis, the colony count and the counts of yeasts, moulds, lactic acid bacterias, Actinomycetes, Coliforms and Staphylococcus Aureus were detected respectively. The results showed that 80% the of the 10 samples analyzed were unqualified. The main reasons was high residue of sulfur dioxide.
出处
《食品科技》
CAS
北大核心
2013年第11期314-316,共3页
Food Science and Technology
关键词
杏脯
微生物
二氧化硫残留量
感官评定
preserved apricot
microbiological analysis
residue of sulfur dioxide
sensory evaluation
