综合指数法在糕点食品安全标准指标评价中的应用研究

Application research of comprehensive index method in the evaluation of pastry food safety standard’s index

中文关键词:  综合指数法  糕点  食品安全标准  指标  评价

英文关键词:comprehensive index method  pastry  food safety standard  index  evaluation

中文摘要:

      目的 以沈阳市2012~2015年糕点食品标准指标检测数据为研究对象, 使用综合指数法进行有关评价, 从而提出更加科学的产品质量安全评价方法及指标监测方案。方法 首先获得检测数据分类合并整理, 其次建立综合指数评价方法并确定分级标准, 最后对数据进行综合分析评价。结果 糕点食品综合质量指数FQIt值为0.147, 评价结果为良级。2012年9~11月、2013年(3~6月、9~11月)FQIt值分别为0.165、0.163和0.156, 均为良级; 2014年(3~6月、9~11月)、2015年3~6月FQIt值分别为0.123、0.140和0.138, 均为优级。微生物、常规理化、食品添加剂FQIt值分别为0.162(良级)、0.149(良级)、0.131(优级)。单因素检测指标It值相对较高的为菌落总数(0.439)和硫酸铝钾(0.275)均为合格级, 其次为酸价(0.197)、过氧化值(0.190)和柠檬黄(0.147)均为良级。结论 糕点食品质量较好, 安全度较高, 2014年、2015年糕点食品质量安全略好于2012年、2013年。影响糕点食品质量安全相对较大的指标为菌落总数和硫酸铝钾, 其次为酸价、过氧化值、柠檬黄, 应加强监管。

英文摘要:

      Objective To establish a more scientific method for evaluating the product quality and safety, and obtain index monitoring program by the comprehensive index method, based on the test data of the food standard index of pastry food from 2012 to 2015 in Shenyang. Methods Firstly, the testing data were obtained and collated, then the comprehensive index evaluation method and the grading standard were established. Finally, the data were analyzed and evaluated comprehensively. Results The quality index FQIt value of the pastry food was 0.147 and the evaluation results were good grade. The values of FQIt from September to November in 2012, from March to June and from September to November in 2013 were 0.165, 0.163 and 0.156, respectively, all for a good grade. The values of the FQIt from March to June and from September to November in 2014, from March to June in 2015, were 0.165, 0.163 and 0.156, respectively, all for an excellent grade. The FQIt values of microorganism, general chemistry and food additive were 0.162 (good grade), 0.149 (good grade) and 0.131 (excellent grade), respectively. Single factor index It values were relatively high for aerobic plate count (0.439) and aluminum potassium sulfate (0.275), they were qualified grade, followed by acid value (0.197), peroxide number (0.190) and lemon yellow (0.147), which were good grade. Conclusion The quality of the pastry food is better and safer, and the quality of the pastry food in 2014 and 2015 are slightly better than that in 2012 and 2013. The great influence of the quality and safety of pastry food are aerobic plate count and aluminium potassium sulfate, followed by acid price, peroxide number and lemon yellow, which should be strengthened supervision.