基于HACCP的辣味鳕鱼干辐照加工质量管理研究.docxVIP

?

?

基于HACCP的辣味鳕鱼干辐照加工质量管理研究

?

?

汪敏++赵永富++汪昌保++冯敏++王合叶++蒋希芝

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3.0×106cfu/g时，采用6kGy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

TS201.6A1007-5739（2017）07-0249-03

QualityManagementofSpicyDriedCodbyGammaIrradiationBasedonHACCP

WANGMinZHAOYong-fu*WANGChang-baoFENGMinWANGHe-yeJIANGXi-zhi

（InstituteofAgriculturalFacilitiesandEquipments，JiangsuAcademyofAgriculturalSciences，NanjingJiangsu210014）

AbstractBasedontheHACCPsystem，spicydriedcodwascollectedasresearchmaterialinthisstudy.Themicrobialcontaminationofproductsbeforeirradiationwasinvestigated，theeffectsofirradiationandstorageconditionsonthequalityofproductswerestudied，andthenthehazardofirradiationprocesswasanalyzed，thecriticalcontrolpointsanditscriticallimitsweredetermined，theworkscheduleofHACCPwasdevelopedatlast.Theresultsshowedthatthebiologicalhazardofspicydriedcodwasseriousduringproduction，gammairradiationcouldsignificantlyreducethemicrobialcontaminationandthestorageconditionshadlittleeffectonthequalityoffinalproduct.TheinspectionofrawproductsandirradiationdoseweredeterminedasthecriticalcontrolpointsfortheHACCPsystem.Whentheinitialcontaminatingbacteriawaslessthan3.0×106cfu/g，theirradiationtreatmentusing6kGycouldmakethequalityofspicydriedcodmeettherequirementofnationalstandard.IntroducingHACCPsystemtospicydriedcodproductirradiationsterilization，itcouldhelptoimprovethequalityoftheirradiationonspicydriedcodproducts，andpromotethedevelopmentofrelatedindustries.

Keywordsdriedcod；irradiation；HACCP；processingquality；criticalcontrolpo