食品科学 ›› 2003, Vol. 24 ›› Issue (12): 128-131.

• 营养卫生 • 上一篇    下一篇

生鱼片食源性安全性评价

 崔竹梅, 汪梅, 蒋云升   

  1. 江苏省常熟理工学院生物系,江苏省泰兴市三里中学,扬州大学旅游烹饪学院
  • 出版日期:2003-12-15 发布日期:2011-12-13

Evaluation of Food-derived Safety of Sashimi

 CUI  Zhu-Mei, WANG  Mei, JIANG  Yun-Sheng   

  1. 1.Department of Biological, Jiangsu Provience Changshou Technology College;2.Jiangsu Provience Taixin Sanli School;3.College of Tourism and Cooking, YangzhouUniverisity
  • Online:2003-12-15 Published:2011-12-13

摘要: 本研究对生鱼片食源安全性进行了评价,测定鱼原料及生鱼片的菌落总数和菌相。结果表明,生鱼片菌落总数达104cfu/g以上。经过加工、添加生姜、酱油、醋等调味品制成风味生鱼片,菌落总数降至102cfu/g以下。生鱼片中主要污染物来自鱼体。操作无菌化,结合调味品加热,生鱼片冷藏处理,是确保生鱼片安全性的主要措施。

关键词: 生鱼片, 食源性, 安全性评价

Abstract: Colony forming units in raw fish material and sashimi were determined to evaluate the food-derived hygienic condition.Results showed that colony forming unit in raw fish material reached to 104 cfu/g and decreased to below102 cfu/g after processingand addition of Ginger, soy sauce and vinegar into various flavor sashimi. The contaminants in dishes resulted from fish. Safetyand hygiene of sashimi was guaranteed by processing sterility, heating with spices and refrigeration.

Key words: sashimi, food-derived, sanitary evaluation