摘要
本研究通过监控盒装椒麻鸡食品在0~4℃、RH≥45%保存条件下,关键指标感官、过氧化值(以脂肪计)、菌落总数、大肠菌群、霉菌的变化趋势及是否符合质量要求,从而预测样品的保质期范围。测试使用长期稳定性实验,参照执行SB/T10648-2012(生制品)食品相关指标及要求,通过电感耦合等离子体质谱仪PENeXION2000、微波消解仪ETHOS UP、培养箱、均质器等仪器进行试验,得出的检测结果推测出该样品在市售贮存温度(0~4℃,RH≥45%)下保存不超过6天,可符合产品质量要求。
This paper predicts the shelf-life range of the sample by monitoring the change trend of the key indicators of the boxed pepper chicken under the storage conditions of 0~4C,RH≥45%,including sense,peroxide value(calculated by fat),total bacterial count,coliform and mold,and whether they meet the quality requirements.The test used long-term stability experiments,comlying with the relevant indexes and requirements of the implementation of SB/T 10648-2012,Chilled prepared food,and used inductively coupled plasma mass spectrometer PE Nexion 2000,microwave digestion instrument ETHOS UP,incubator,homogenizer and other instruments.The test results show that the sample stored at the commercial storage temperature(0~4C,RH≥45%)for no more than 6 days can meet the product quality requirements.
作者
屈晓铃
赵丽丽
QU Xiao-ling;ZHAO Li-li(Centre Testing International Chengdu Co.,Ltd.)
出处
《中国标准化》
2023年第15期219-222,共4页
China Standardization
关键词
预制菜
食品
保质期
precooked food
food
expiration date