摘要
介绍了HACCP体系的基本原理及其在水产品上的应用。探讨了HACCP体系在虾仁涂膜保鲜中的实施和应用。采用HACCP体系,为更好地控制虾仁涂膜保鲜的质量,在对虾仁涂膜保鲜工艺进行危害分析的基础上,确定了鲜虾原料、涂膜材料、金属探测和冻藏为其关键控制点,提出了相应的预防措施和监测手段,为虾仁涂膜保鲜的生产提供了质量保证。
This paper introduced fundamental principle of HACCP and application in aquatic products. The application of HACCP system in preservation of shrimp by coating with chitosan was discussed. To control the qUality of coating shrimp effectively, the hazard factors and the critical control point of HACCP system were an- alyzed. The critical control points included shrimp raw material, coating material, metal detecting and frozen storage. And HACCP system was used to establish the corresponding prevent measure and monitor means. These provide quality ensuring system for production of coating shrimp.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期169-173,共5页
Food Research and Development
基金
天津市教委科研专项(2006ZH91)
