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Quality Analysis of Commercial Danling Dongba

Gu Mingliang;Zhan Liangjie;Mou Xianyun;Yu Weiming;Sichuan Maohua Food Co.,Ltd;Yong′an Jixiangyuan Institute of Food Science and Technology Development;Sichuan Dengshi Food Co.,Ltd;Yong′an Science and Technology Bureau;  
In order to analyze the quality of Danling Dongba, six brands of commercial roasted Danling Dongba were evaluated for their sensory, moisture and safety indexes. The results showed that Danling Dongba sensory evaluation in the form, color, taste and smell, organization of four factors weights were 29%, 10%, 36%, 10% respectively. The sensory evaluation levels of 6 Danling Dongba, the rating levels by the lower power is 1 6 4 5 3 2. The moisture, acid value, peroxide value lead, aluminum, total bacterial, salmonella and staphylococcus aureus conform to the standard, the fecal coliform and mold count exceeded the standard. It is necessary to HACCP system was applied to Danling Dongba in the production process quality control in order to improve product quality and safety.
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