labaru

1. Cutar da aka cakuda vs. daskararre nama: kwatancen ma'anar da sarrafa sarrafawa

1)Cutar da aka cakuda: sabo ne da aka kiyaye a yanayin zafi a duk lokacin

Cutar Cin nama, wanda kuma aka sani da naman da aka adana-da aka adana wanda ya cire cirewar Lactic, ya biyo bayan waɗannan matakan aiki:

• Mai saurin sanyaya bayan yanka, bayan Kashe, gawa yana hanzarta sanyaya zuwa 0-4 ° C a cikin awanni 2 don hana haifuwa na ƙwayar cuta.
• Cire Cire Lactic: an bar shi ne a huta a cikin yanayin yanayi mai wahala na tsawon 24-48 a lokacin yankewa lactic acid, da dandano tsoka.
• Sarkar sufuri a cikin: Daga sarrafawa don siyarwa, ana kiyaye zafin jiki a cikin kewayon 0-4 ° C, tare da na hali na yau da kullun.

2)Dalilin daskararre: Mulki na daskarewa a cikin "yanayin asali"

Core na daskararren nama mai sanyi ya ta'allaka ne a "Fasaha mai daskarewa":

• Rapply Dritming: Fresh nama bayan yanka da sauri sanyi da sauri -28 ° C, yana haifar da lalacewar yanayin ingancin nama.
• Dogon tsawan lokaci: ana iya adanar shi a cikin yanayin zafin jiki na yau da kullun - daskarewa da AT -18 ° C na watanni 6-12 kuma ya kamata a cinye shi da wuri-wuri bayan ya yiwu bayan an shafe. 

Bambancin bambance-bambance:Cutar nama ta jaddada "sabo da dandano mai taushi" amma yana da gajeriyar taga. Daskararre nama hadaya da wasu dandano na tsawon rai na tsawa.

1. Jimlar Kiddar KidayaGwaji: Kalubale na lokaci-lokaci da zazzabi

Don kwatanta amincin ƙwayoyin cuta guda biyu, cibiyar ingantaccen gwaji da aka tsara ta hanyar naman alade daga wannan tsari, yana ɗaukar yanayin ajiya na gida:

Tsarin gwaji

• Sample Horo: Fresh Pork Stenderloin ya kasu kashi biyu na cirewa 0-4 ° C) da rukunin nama mai sanyi (daskararre a -18 ° C).
• Points Time Points: Rana 1 (Jiha na farko), Rana 3, Day 7, da rana (kawai 14).
• Alamar gwajinSalmonelidaStaphyloccus Aureus).

Sakamakon gwaji

Lokacin gwaji	Jimlar ƙwayoyin cuta don cakuda nama (CFU / g)	Jimlar ƙwayoyin cuta don nama mai sanyi (CFU / g)
Rana 1	3.2 × 10⁴	1.1 × 10⁴
Rana ta 3	8.5 × 10⁵	1.3 × 10⁴ (ba shi)
Day 7	2.3 × 10⁷ (mafi girman ƙa'idodin ƙasa)	1.5 × 10⁴ (ba shi)
Rana 14	-	2.8 × 10⁴ (ba shi)

Gwajin nama mai sanyi bayan an jevawing:

Bayan an sanyawa a cikin yanayin 4 ° C na 4 ° C na tsawon awanni 24, yawan adadin ƙwayoyin cuta da aka kama zuwa 4.8 × 10⁵ CFU / g, kusanci da matakin ciyawar ranar 3.

Nazarin gwaji

1) nama mai sanyi: Cikakken ƙididdigar ƙwayoyin cuta yana ƙaruwa da sarari akan lokaci, ya wuce iyakar 1 na amincin abinci "(GB 2707-2016) da rana 7.

2) nama mai sanyi: haifuwa na kwayan cuta kusan tsayayye a -18 ° C, amma aikin ƙwayoyin cuta da sauri yana dawo bayan narke, ya hanzarta yayyage shi.

3) Hadarin ƙwayoyin cuta na kwayar cuta: Babu ƙwayoyin cuta irin ƙwaƙwalwar ƙwaƙwalwa kamar su Salmonella a cikin ɗayan samfuran samfurori. Koyaya, ƙididdigar ƙwayar cuta mai yawa na iya haifar da lalacewa da kumburi, yana ƙaruwa haɗarin amfani.

1. Kuskuren amfani da siyan siyan kimiyya

Kuskure 1: An cire nama dole ne mafi aminci fiye da nama mai sanyi?
Gaskiya: Amincin duka biyun ya dogara da yanayin ajiya. Idan an fallasa abincin da aka rufe akan manyan shafaffun shafaffun manyan kanti ko an adana shi a cikin gida fiye da kwana uku, haɗarin na iya zama sama da na daskararre nama.

Rashin fahimta 2: Shin mai daskararre nama suna wahala mai mahimmanci mai gina jiki?
Gaskiya: Fasaha ta zamani-daskarewa na zamani na iya riƙe sama da 90% na abubuwan gina jiki, yayin da ciyawar da aka cakuda ta hanyar rasa bitamin kamar b1 saboda b1 sakamakon lalata da iskar shaka da enzymatic hydrolysis. 

Sayen kimiyya da kuma adana shawarwarin
1) Don ciyawar da aka coled:

A lokacin da sayo, lura da launi (ja mai haske tare da mai sheki), zane-zane (dan kadan.

Don ajiyar gida, hatimi hatimi tare da filastik na filastik kuma sanya shi a cikin mafi sanyi ɓangaren firiji (galibi kusa da bango na baya), yana cinye shi cikin kwana uku.

2)Don mai sanyi:

Zaɓi samfurori tare da ƙananan ƙwayayen kankara da copped coaging, gujewa "Zombie nama" wanda aka narke da gyara da gyarawa.

Lokacin da Thawing, yi amfani da "tashi" tashi "hanyar: Canja wuri daga injin daskarewa zuwa firiji na 12 sa'o'i, to jiƙa a cikin gishiri a cikin steradization.

3)Babban ka'idoji:

Kurkura farfajiya daga cikin nama tare da ruwa mai gudana kafin dafa abinci, amma ku guji da yawa don tsawan lokaci.

Tabbatar cewa yawan zafin jiki na ciki sama da 75 ° C don Cikin Kwayar cuta ta Areatly.