酱卤鸭脖加工过程中危害分析与关键控制点确定  

Determination of Hazard Analysis Critical Control Point for Processing of Pot Stewed Duck Neck

作　　者：赵双娟[1,2] 黄长亮[2] 王明洋[1] 李佳素[1] 段昌圣[2] 黄文[2] 程钢[1] 

机构地区：[1]中南民族大学生命科学学院,湖北武汉430078 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《中国家禽》2011年第9期23-26,共4页China Poultry

基　　金：国家自然科学基金(31071499);中南民族大学自然科学基金(YZZ08006)

摘　　要：本研究应用HACCP的基本原理与方法,通过对酱卤鸭脖生产过程中的微生物、亚硝酸盐、盐分、肌肉pH值等指标的测定,从生物、化学两方面来分析酱卤鸭脖生产各工艺点中,对酱卤鸭脖质量可能产生的潜在危害,从而确定关键控制点(CCP),CCP为清洗、卤制、包装、灭菌。此外,针对显著危害制定HACCP计划表,为确保酱卤鸭脖质量和安全提供依据。In this research,basic principle and method of hazard analysis critical control point （HACCP） was used to analyze the potential hazard from biology and chemistry aspects,which were consisted of the amount of microganism,the content of nitrite,chloride and pH value of pot stewed duck neck,and critical control points （CCP） was also determined during the processing of pot stewed duck neck. The results indicated that CCP included the procedure of cleaning, boiling,packing and sterilization. According to the significant hazards,the table of HACCP plan was set up,which could provide scientific basis for quality and safety control of pot stewed duck neck.

关 键 词：酱卤鸭脖 生产过程 危害分析与关键控制点 

分 类 号：TS295.2[轻工技术与工程—农产品加工及贮藏工程]