HACCP体系在鱼肉松生产加工中的应用  

Application of HACCP system in the production process of fish floss

作　　者：马剑锋 陈雪昌[2,3] 许丹 张小军[2,3] 严忠雍 MA Jianfeng;CHEN Xuechang;XU Dan;ZHANG Xiaojun;YAN Zhongyong(School of Food and Pharmacy, Zhejiang ocean university;Laboratory of aquatic product processing and quality safety, Marine Fisheries Research Institute of Zhejiang Province;Key Laboratory of Sustainable Utilization of Technology Research for Fisheries Resources of Zhejiang Province: Zhoushan 316021,China)

机构地区：[1]浙江海洋大学食品与医药学院 [2]浙江省海洋水产研究所,水产品加工与质量安全研究室 [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：《中国渔业质量与标准》2020年第2期59-64,共6页Chinese Fishery Quality and Standards

基　　金：浙江省水产品质量安全技术支撑团队项目(QS2018-003);浙江省公益技术研究项目(GN19C200035)。

摘　　要：为提高鱼肉松生产过程的安全卫生水平,保证产品的质量安全,本研究以危害分析与关键控制点(hazard analyst and critical control point,HACCP)理论体系为指导,通过对鱼肉松加工各环节中影响产品质量安全的潜在危害进行分析,确定原料验收、蒸煮、炒松、晾放及包装5个关键控制点,并确立了关键限值、监控程序、纠偏措施和验证程序。HACCP在鱼肉松生产加工中的建立可为鱼肉松从原料验收到成品包装的全程质量控制提供保障,为企业生产提供指导。In order to improve the safety and hygienic level of the production process of fish floss,and ensure the quality and safety of the product,under the guide of the hazard analyst and critical control point(HACCP)theoretical system,this study determined five key control points for raw material acceptance,cooking,frying,drying and packaging,and established critical limits,monitoring procedures,corrective measures and verification procedures by analyzing the potential hazards affecting product quality and safety in the processes of fish floss production.The establishment of HACCP in the production process of fish floss would provide guarantee for the entire quality control of fish floss from the inspection of raw materials to the packaging of finished products,and provide guidance for the production of enterprises.

关 键 词：鱼肉松 HACCP 生产 质量控制 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]