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目的研究红肠不同生产环节、不同环境中菌落总数和大肠菌群数的变化规律。方法用国标方法检测红肠各个工序不同环境中的菌落总数和大肠菌群数,并用统计学软件SSPS处理结果。结果建立菌落总数和大肠菌群数量变化规律模型。红肠加工不同环境中菌落总数变化规律的非线性拟合方程为y1=768.952e-0.482x2+27.637x+0.856;大肠菌群数变化规律的非线性拟合方程为y2=24.365/-x2+0.990x+0.968.结论本研究对于控制红肠中微生物数量,保证其安全卫生具有重要意义。
Objective To study the changes of the number of colony and the number of coliforms in different production stages of sausage and in different environments. Methods The national standard method was used to detect the total number of colonies and coliforms in different environments of sausage and the results were processed with statistical software SSPS. Results The number of colonies and the number of coliform bacteria was established. The non-linear fitting equation of the change law of total number of colonies in sausage processing was y1 = 768.952e-0.482x2 + 27.637x + 0.856. The non-linear fitting equation of coliform number variation was y2 = 24.365 / -x2 + 0.990x + 0.968. Conclusion This study is of great significance for controlling the number of microorganisms in sausage and ensuring its safety and health.