摘要
应用HACCP体系对牡蛎肽粉生产过程中可能存在的危害进行分析,风险评估,找出对终端产品安全存在影响的关键控制点分别为新鲜牡蛎肉验收、酶解、杀菌浓缩、密封和金属探测,确定牡蛎肽粉安全生产溯源系统中的相关溯源信息,并建立HACCP计划实施有效的监控,确保牡蛎肽粉的品质及食用安全.
The principle of HACCP system was applied to analysis the hazards existing in the process of oyster peptide powder, and to evaluate the risk. The critical control points affecting the safety of production were identified as the oyster receiving, enzymatic hydrolysis, concentrating and sterilization, sealing, and metal detecting. Traceability system’s information was subsequently confirmed for the safety of oyster peptide producing and HACCP plan was established to activate the effective monitoring and ultimately guarantee the quality and safety of oyster hydrolytic peptide powder.
出处
《宁德师范学院学报（自然科学版）》
2017年第1期6-10,共5页
Journal of Ningde Normal University(Natural Science)
基金
国家自然科学基金青年科学基金项目(31401564)
福建省海洋高新产业发展专项项目(闽海洋高新[2013]30号)
中国博士后基金项目(2015M582030)
福建省高校杰出青年科研人才培育计划资助项目[2015]
