食品科学 ›› 2006, Vol. 27 ›› Issue (11): 548-551.
• 专题论述 • 上一篇 下一篇
孟岳成, 陈杰
出版日期:
发布日期:
Meng-Yue-Cheng, Chen-Jie
Online:
Published:
摘要: 对国内外传统干腌火腿中霉菌菌相组成、作用等方面进行了综述,并阐述了传统干腌火腿中霉菌的安全性评价。产毒霉菌的存在会给火腿带来潜在的危险性,因此通过对自然生长的霉菌分离纯化,筛选有益于火腿发色、成熟、产香和外观的菌株作为发酵剂,这是解决传统火腿制品安全性的一条重要途径。
关键词: 干腌火腿, 霉菌, 安全性评价
Abstract: The paper reviews the composition and effect of moulds population on traditional dry-cured hams and their safety assessment. There is a potential risk that toxigenic strains exist among those moulds colonising on the surface of ham. Consequently,isolating and purifying natural growth moulds,selecting some non-toxic mould strains as starter cultures which are advantageous for colour,flavor and appearance of ham,that is an important way to insure the safety of traditional ham products.
Key words: dry-cured ham, moulds, safety assessment
孟岳成, 陈杰. 传统干腌火腿中霉菌菌相构成及其安全性评价[J]. 食品科学, 2006, 27(11): 548-551.
Meng-Yue-Cheng, Chen-Jie. Composition of Moulds Population and Their Safety Assessment on Traditional Dry-cured Ham[J]. FOOD SCIENCE, 2006, 27(11): 548-551.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2006/V27/I11/548