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在食品安全系统的基础上开发功能性肉制品

Mira Serikkyzy¹, Unzira Kapysheva², Shynar Kenenbay³

¹Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan. m.serikkyzy@atu.edu.kz.

Scientific reports

|December 1, 2025

概括

一种新的功能性香肠,富含纤维,维生素B和维生素E,以及omega-3/omega-6脂肪酸,符合国际质量和安全标准. 这种高品质的肉制品成功通过了危险分析和关键控制点 (HACCP) 评估.

科学领域:

食品科学与技术食品科学与技术
营养科学营养科学
食品安全食品安全

背景情况:

开发高质量的肉制品需要遵守国际标准.
功能性食品提供了超出基本维持的增强营养益处.
危险分析和关键控制点 (HACCP) 系统对于确保食品安全至关重要.

研究的目的:

开发一种符合国际标准的高质量,功能性的肉制品.
用HACCP系统的标准来评估开发的肉制品.
以食纤维,维生素 (B,E) 和多不和脂肪酸 (欧米茄-3/欧米茄-6) 丰富肉类产品.

主要方法:

开发一种功能性香肠,富含食纤维,维生素B和维生素E以及omega-3/omega-6多不和脂肪酸.
使用聚合酶链反应 (PCR) 和营养介质培养的微生物安全分析.
通过高性能液态染色学 (HPLC) 对维生素和气态染色学 (GC) 对脂肪酸进行营养分析.
通过感官分析和纹理分析仪评估的体感和纹理特性.

主要成果:

开发的功能性香肠满足了所有危险分析和关键控制点 (HACCP) 系统要求.
微生物学安全性,营养价值和感官特征符合或超过标准.
储存和加工温度以及包装压力都保持在可接受的范围内.

结论:

开发的功能性肉制品是安全的,高质量的,符合国际标准.
富含食纤维,维生素和多不和脂肪酸的丰富增加了产品的质量和营养价值.
通过严格的测试,该产品的优越感官和纹理特性得到了证实.

关键词:

构成增强增强的组合.根据HACCP安全系统的安全系统.健康饮食健康饮食是一种健康的饮食.肉制品肉制品是一种肉制品.微生物学质量微生物学质量多不和脂肪酸欧米茄-3/欧米茄-6 脂肪酸维生素含量维生素含量

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