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《Journal of Anhui Agricultural Sciences》 2008-24
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Study on Microbiological Quality and Safety Characteristics of Expanding Blood Meal

MA Chao et al(Shanghai Fisheries University,Shanghai 200090)  
[Objective] The study aimed to evaluate the sensory,chemical,microbiological quality and safe characteristics of expanding blood meal.[Method] Sensory,chemical,microbiological quality,safe and survival bacteria flora of 6 kinds of expanding blood meal were qualitatively and quantitatively analyzed according to national standard on fish meal.[Result] The sensory quality 6 products of expanding blood meal was well and their moisture content,salt concn.Aw,pH,T-VBN were(9.42±1.01)%,(2.28±0.38)%,0.601±0.02,6.94±0.53,(64.29±16.84)mg/100 g,resp.Microbiological indices showed that total colony counts was 4.39×105CFU/g,mold was 34.7×103 CFU/g and coliform flora was less than 30 MPN/100g,except that latent pathogens of Salmonella and Staphylococcus aureus were not detected.612 strains of bacteria were isolated from products,in which the predominant bacterial flora were composed of Bacillus spp.(45.1%),Staphylococcus spp.(15.7%),Listera spp.(7.8%),Micrococcus rose(4.4%),Corynebacterium spp.(4.1%),Rhodococcus equi.(2.8%).[Conclusion] 6 samples of expanding blood meal had good quality as whole,among them the blood meal A was best and the blood meal F was worst.The content of Bacillus spp.was highest in the products and whether the pathogenicity Bacillus cereus was in the products shroud be studied futher.
【Fund】: 四川省仁寿县三蕊饲料厂资助项目
【CateGory Index】: S816.17
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