荆门风干食品理化特性与微生物指标分析及标准化建议OA

[Objective]To evaluate the current quality and safety status of distinctive air-dried foods in Jingmen City,Hubei Province,identify existing strengths and risks,and provide data support and decision-making basis for the industry's high-quality development.[Method]Using sampling and testing methods,key physicochemical indica‐tors(peroxide value,chloride content,moisture content)and microbiological indicators(total bacterial count)of Jingmen air-dried foods were systematically analyzed and evaluated against the national standard GB 2730-2015"Hygienic Standard for Salted and Smoked Meat Products."[Result]The peroxide value of Jingmen's air-dried foods ranged from 0.023 to 0.84 g/100g,moisture content ranged from 35%to 60%,salt content ranged from 1.92%to 7.04%,and total bacterial count ranged from below 1.0 to 6.0 lg cfu/g.Results indicate that all physicochemical indicators of Jingmen air-dried foods fall within national standards.However,moisture and salt content exhibit wide variations.While peroxide values are generally normal,there exists a risk of exceeding standards during later storage,transportation,and distribution.Cooked air-dried products demonstrate better hygienic quality,whereas raw air-dried products show significant variations in total bacterial count.[Conclusion]The overall quality and safety of Jingmen wind-dried foods generally meet standards.Currently,the industry should prioritize standardizing production processes and ensuring safe storage and transportation.By refining the standard system,enhancing technological in‐novation,and strengthening quality management,the industry can achieve high-quality development.