【摘要】 对赋有风味特色的鱼糕系列制品进行卫生学研究,具体对各种鱼糕的水分活度值(Aw)进行测定(0 9左右)表明:鱼糕属易腐食品。鱼糕成熟后经冷藏(4℃)、冻藏、室温贮藏、添加山梨酸钾(4℃)及真空包装(4℃)处理,通过检测其菌落总数及大肠菌群最可能值(MPN)等卫生指标,并进行感官评价,探讨鱼糕的保藏方法和保质期限。更多还原

【Abstract】 We have conducted hygienic study of a series of fish sponged cake products with special flavor, with the aim to determine the activity value of water content(Aw) in different sponged fish cakes. The results (about 0.9) show that fish sponged cake belongs to easily rotten food. In order to study the storage method of fish sponged cake and its quality guarantee period we made various tries on the treatments of fish sponged cake after its being cooked, for example cold storage(4℃) freezing storage, storage under room temperature, adding potassinm sorbale (4℃) and vacuum package. After that we determined the hygienic indexes, such as the number of its bacteria groups and possible number of large intestine bacillus(MPN) and gave sensory evaluation to it.更多还原