鲟鱼片加工及其质量控制探析  

Processing and Quality Control Techniques of Sturgeon Fillet

作　　者：王静[1] 田其英[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《食品研究与开发》2016年第20期210-211,224,共3页Food Research and Development

基　　金：江苏省淮安市科学技术局农业支撑项目(SN12083)

摘　　要：鲟鱼片的质量与其加工技术和质量控制措施密切相关。栅栏技术在我国水产品加工有着广泛的应用。HACCP是目前全球最具权威并普遍认可的食品安全控制体系,本文将两者结合用于鲟鱼片加工工艺中,加强质量控制,从而保证产品质量。The quality of sturgeon fillet is closely related to its processing technology and quality control system.The hurdle technology is widly applied in Chinese aquatic products processing. HACCP is the world＇s most authoritative and widely recognized food safety control system.Combination of HACCP and hurdle technology was used in sturgeon processing,providing a guarantee for safety,high quality products.

关 键 词：鲟鱼片 HACCP 栅栏技术 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]