川味香肠发酵和成熟过程中食用安全性分析

Analysis of Food Safety of Sichuan SausageDuring Fermentation and Ripening

为了解川味香肠发酵和成熟过程中的食用安全性,该研究对川味香肠在发酵和成熟过程中的食用安全性指标和理化指标进行了分析。结果表明:川味香肠在发酵和成熟过程中pH先降低后升高,最大值在6.05;川味香肠的酸价呈上升的趋势;亚硝酸盐残留量和组胺含量都呈现先升高后降低的趋势,最大值均未超过标准。结果分析表明:川味香肠在传统的发酵和成熟过程中产生了亚硝酸盐和组胺等有毒有害物质,应对川味香肠的传统工艺进行优化改进,从源头上解决川味香肠的食用安全性问题。

In order to explore the food safety of Sichuan sausage during fermentation and ripening,the food safety and physicochemical indexes of Sichuan sausage during fermentation and ripening are analyzed.The results show that the pH values of Sichuan sausage decrease firstly and then increase during fermentation and ripening,and the maximum values is 6.05.The acid values of Sichuan sausage are rising during fermentation and ripening.Both nitrite residues and histamine content increase with ripening time and then decrease,and the maximum value does not exceed the standard.The results show that the traditional fermentation and ripening process of Sichuan sausage produces nitrite and histamine and other toxic and harmful substances.In order to solve the safety problem of Sichuan sausage at the source,the traditional processing of fermented sausage should be optimized and improved.