基于HACCP体系的金枪鱼鱼脯质量控制研究  

Research on Quality Control of Fillets from Yellowfin Tuna(Thunnus albacares) Basing on HACCP System

作　　者：许丹[1,2,3] 曾军杰 陈瑜 王世光[1,2,3] 梅光明 Xu Dan;Zeng Junjie;Chen Yu;Wang Shiguang;Mei Guangming(Marine Fisheries Research Institute of Zhejiang,Zhoushan 316021,China;Key Research Station for Fisheries Resources of Main Fishing Ground Ministry of Agriculture,Zhoushan 316021,China;Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province,Zhoushan 316021,China)

机构地区：[1]浙江省海洋水产研究所,浙江舟山316021 [2]农业部重点渔场渔业资源科学观测实验站,浙江舟山316021 [3]浙江省海洋渔业资源可持续利用技术研究重点实验室,浙江舟山316021

出　　处：《山东化工》2018年第20期110-112,114,共4页Shandong Chemical Industry

摘　　要：依据HACCP的前提条件和基本原理,研究建立了金枪鱼鱼脯生产加工管理的HACCP体系管理模式。通过对金枪鱼鱼脯生产加工过程进行危害分析,确定了加工前原辅料收购及验收,擂溃、金属探测、杀菌四个关键控制点,并制定了HACCP工作计划表,构建金枪鱼鱼脯的HACCP管理体系模式,确保产品的质量安全。According to the preconditions and basic principles of HACCP,the management model of HACCP system for the production and processing management of tuna fillets was established.Through the hazard analysis of the production and processing of tuna fillets,four key control points for the acquisition and acceptance of raw and auxiliary materials before processing,crushing,metal detection and sterilization were determined,and the HACCP work plan was established to construct the HACCP management system for tuna fillets.Mode to ensure the quality and safety of the product.

关 键 词：HACCP 金枪鱼鱼脯 生产加工 关键控制点 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]