Studies On Preservation And The Establishing Of HACCP System Applied To The Meat Products Cooked In Soy Sauce

The meat products cooked in soy sauce are far popular and traditional consumed in China. the quality of the traditional meat products can not be ensured because of the traditional production craft, laggard preservation technology and the sale in bulk. The main objective of this study was to search for effective indicators of decomposition by detecting the quality changes of the spiced beef at different temperature and the suitable preservation technology by using different preservation methods. HACCP is established by examining the microbial contamination during process of the Spiced beef. Conclusions summarized as follows:1. At room and refrigeration temperature, the aerobic bacterial counts and total volatile basic nitrogen (TVB-N) values increased with the storage time. And every indicator of sample during freezing storage kept invariable basically.The aerobic bacterial counts and total volatile basic nitrogen (TVB-N) values at different temperature had exponential relation with the storage time. The aerobic bacterial counts was relative to TVB-N value. TVB-N value, total acid values and pH values could be used as the indicators of quality evaluation with aerobic bacterial counts together.2. Low temperature storage and vacuum packaging could inhibit bacteria growth obviously. The Freezing-point storage had better preservation effect than refrigeration in the same packaging. The increasing velocity of the aerobic bacterial counts of the product in vacuum package was lower than that of product in ordinary package. Changes of the aerobic bacterial counts of the spiced beef in ordinary and vacuum package fixed the first order chemical reaction model and Arrhenius equation significantly.3. The combination of antiseptic (Nisin and Sodium lactate)and heating could inhibit the growth of bacteria to a certain degree. Compared with the sample without antiseptic, the increasing of aerobic bacterial counts of the sample dealed with antiseptic was slower .The most longest shelf-life of products treated with antiseptic and heating was 7 days at 25℃±0.5'C . and at 5℃±0.5℃,the aerobic bacteria counts of the products treated with antiseptic and heating were lower than national criterion after 90 days, and the sample had no negative phenomenon on sensory quality.4. Heating in low temperature could prolong the shelf-life of the spiced beef in a certain extent. The aerobic bacteria counts of the products Sterilized by twice heating was lower than that of once-heated products during storage. The most longest shelf-life of products sterilized by heating was 10 days at 25℃±0.5℃.The aerobic bacteria counts of products treated with heating were far lower than national criterion at 5℃±0.5℃ after 90 days. and the sample had no negative phenomenon on sensory quality.5. of all the processes, heating, cooling, cutting and packaging, storage were foundto be the critical control points, and thereby the HACCP system was established.