发酵香肠加工的栅栏效应与加工优化  

Hurdle Effect and Optimizing Processing of Fermented Sausage

作　　者：王卫[1] 

机构地区：[1]成都大学生物工程系,成都610081

出　　处：《肉类研究》2003年第2期19-22,共4页Meat Research

摘　　要：阐述了栅栏效应的防腐保质机理 ,着重说明了栅栏技术在发酵香肠加工和贮存过程中的实际应用 ;结合HACCP管理法 ,实行工艺优化控制 ;以市场为导向 ,开发新产品。The antiseptic and keeping quality theory of huddle effect is introduced,the practical application of huddle effect in the process of processing fermented sausage and storage is illustrated as well Integrating management law of HACCP to carry out optimized technique,new products will be made finally guided by market

关 键 词：发酵香肠 栅拦效应 工艺优化 防腐保质机理 HACCP管理 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]