摘要
为了提高微波冷藏水产品的安全性能，采用HACCP系统，分析微波冷藏草鱼片工艺过程中的危害因素和关键点控制，经过实验表明，草鱼原料污染，清洗、加工、杀菌、冷藏、包装、冻藏为控制关键点。在选择0～8d时间段内，分别对其进行感官分析和微生物菌数检测。结果表明，从0～8d过程中，生鱼片中的菌落总数最高达105cfu／g以上。但在经过加工、添加生姜、酱油、食盐等调味品制成生鱼片，其中的菌落总数显著的下降。操作无菌化，结合调味品加热，运用HACCP检测系统对生鱼片进行冷藏处理，是确保生鱼片安全性的主要措施。
In order to enhance the microwave quick-freeze aquatic to produce the secure performance, use the HACCP system in the analysis microwave quick-freeze grass fish fillet technological process harm factor and the key point control. Indicated after the experiment, grass carp raw material pollution, clean, processing, sterilization, quick-freeze, packing, and cold storage for control key point. Choose 0-8 d compartment content, and carry on the sensory analysis and the microorganism fungus number examination separately to it. But in after seasonings and so on processing, increase ginger, soy sauce, table salt makes the sashimi, in which colony total remarkable drop. Operates aseptically, the union seasoning heating, carries on refrigeration processing using the HACCP examination system opposite fish fillet, guarantees the sashimi secure key measure.
出处
《食品工业》
北大核心
2011年第12期29-32,共4页
The Food Industry
关键词
HACCP
草鱼片
感官分析
菌数分析
HACCP
Grass fish fillet
sensory analysis
fungus number analysis
