船上加工日本鳀的质量安全管理研究  

Quality and safety management in on-board processing of Engraulis japonius

作　　者：魏涯[1] 吴燕燕[1] 李来好[1] 杨贤庆[1] 陈胜军[1] 刁石强[1] 黄卉[1] 周婉君[1] 宫晓静[1,2] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300 [2]上海海洋大学,上海201306

出　　处：《南方水产科学》2011年第2期61-67,共7页South China Fisheries Science

基　　金：国家高技术研究发展计划(863计划)项目(2007AA091801);广东省海洋与渔业科技推广专项(A200899G02;A200901G03)

摘　　要：日本鳀(Engraulis japonius)是一种离水极易腐败的小型中上层鱼类,广泛分布于中国的渤海、黄海和东海。文章利用危害分析和关键控制点(hazard analysis and critical control point,HACCP)体系原理分析了海上加工船加工日本鳀鱼干的原料、加工工艺条件和贮藏运输等方面对产品可能带来的危害,指出了船上加工日本鳀鱼干生产过程的关键控制点,制定了HACCP工作计划表,提出了日本鳀鱼干加工中原料及各加工工序的危害因素、卫生操作程序、监控测定方法和纠偏措施,构建了船上加工日本鳀鱼干生产的HACCP质量安全管理体系模式。Engraulis japonius,a small pelagic fish which is highly perishable out of water,is widely distributed in China′s Bohai,Yellow Sea and East China Sea.Based on the principle of HACCP,we analyzed the possible hazards in dried E.japonius processing caused by raw materials,processing conditions,storage,transportation,etc.,and discovered the critical control points in that process.Besides,we designed a HACCP work schedule and concluded the hazardous factors of raw materials and processing procedure,sanitation operation procedure,monitoring and determination methods as well as modification strategy.Finally,we established a HACCP quality and safety management system for on-board processing of dried E.japonius.

关 键 词：船上加工 日本鳀 HACCP 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]