Study on Quality Change and Influencing Factors of Semi-Finished Food Products During Processing and Storage
Objective:To explore the quality changes and influencing factors of food semi-finished products during processing and storage.Method:Nine kinds of food semi-finished products were used as samples to analyze the changes of microbial content and quality indexes within 48 h at room temperature.The factors affecting the quality and nutrition of semi-finished products were analyzed by changing the storage temperature(-18℃,4℃,20℃),processing time(1 min,3 min,5 min)and processing methods(frying,boiling).Result:After some semi-finished products were placed at room temperature for 8 h,the total number of colonies was higher than the limit(5.0 lgCFU·g-1).The quality indexes of semi-finished products stored at 20℃were lower than those of semi-finished products stored at-18℃and 4℃.The longer the processing time,the less the microbial residues in food.Fried processing is more conducive to the retention of protein and the storage of semi-finished products.Conclusion:The storage time of semi-finished products at room temperature should not exceed 4 h,and it is best to control within 2 h,and it is best to store below 4℃.
food raw materialsemi-finished product processingsemi-finished product qualitybiosafety
万方数据
维普
