基于HACCP辣味鳕鱼干辐照加工质量管理探究.docVIP

基于HACCP辣味鳕鱼干辐照加工质量管理探究 　　摘要 本文从HACCP体系出发，以辣味鳕鱼干为研究对象，调查了辣味鳕鱼干辐照加工前的卫生状况，研究了辐照处理和储存条件对其卫生质量的影响，分析了对其生产加工过程的危害因素，确定了关键控制点与关键限值，最后制定了HACCP工作计划表。结果表明：辣味鳕鱼干产品生产加工过程中生物危害较为严重，采用辐照杀菌可以显著减少其微生物污染，储存条件对其最终产品的卫生指标影响较小。确定了原料检验和辐照工艺为其HACCP体系的关键控制点，在初始污染菌小于3.0×106 cfu/g时，采用6 kGy辐照剂量处理能够将辣味鳕鱼干产品卫生指标控制在国家标准以内，并且在辣味鳕鱼干产品辐照杀菌过程引入HACCP体系有利于提高其辐照杀菌质量安全水平，促进相关产业的健康发展 关键词 鳕鱼干；辐照；HACCP；加工质量；关键控制点 中图分类号 TS201.6 文献标识码 A 文章编号 1007-5739（2017）07-0249-03 Quality Management of Spicy Dried Cod by Gamma Irradiation Based on HACCP WANG Min ZHAO Yong-fu * WANG Chang-bao FENG Min WANG He-ye JIANG Xi-zhi （Institute of Agricultural Facilities and Equipments，Jiangsu Academy of Agricultural Sciences，Nanjing Jiangsu 210014） Abstract Based on the HACCP system，spicy dried cod was collected as research material in this study.The microbial contamination of products before irradiation was investigated，the effects of irradiation and storage conditions on the quality of products were studied，and then the hazard of irradiation process was analyzed，the critical control points and its critical limits were determined，the work schedule of HACCP was developed at last.The results showed that the biological hazard of spicy dried cod was serious during production，gamma irradiation could significantly reduce the microbial contamination and the storage conditions had little effect on the quality of final product.The inspection of raw products and irradiation dose were determined as the critical control points for the HACCP system.When the initial contaminating bacteria was less than 3.0×106 cfu/g，the irradiation treatment using 6 kGy could make the quality of spicy dried cod meet the requirement of national standard.Introducing HACCP system to spicy dried cod product irradiation sterilization，it could help to improve the quality of the irradiation on spicy dried cod products，and promote the development of related industries. Key words dried cod；irradiation；HACCP；processing quality；critical control poin