金枪鱼罐头实施ISO 22000:2005的总体计划及FSMS对组胺控制实施的评估

Maryam Behrouzinia, A. Fallah
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引用次数: 0

摘要

金枪鱼罐头可以由不同种类的鲭鱼科生产。它是一种由鱼肉制成的产品,经过几个准备和生产阶段的加热过程,以适合商业用途。这种产品的主要问题之一是组胺中毒。含有高水平组胺的产品会引起各种疾病,如荨麻疹、腹泻、过敏性休克,最终导致死亡。在本研究中,国际标准化组织22000:2005的要求在金枪鱼罐头加工单位实施。采用气相色谱法测定各工作站的组胺含量。采用气相色谱法测定冻鱼接收、-18℃暂存除霜、内脏去头除鳞、预煮、清洗分段、灭菌等各工位前后的组胺水平。结果表明,冷冻鱼接受、去头-去鳞-排脏器和清洗-分段分别降低组胺27.46%、27.88%和60.87%。组胺含量降低幅度最大的是清洗-分段工作站。本研究结果可用于降低金枪鱼罐头产品中的组胺含量,保护人们免受上述疾病的侵害
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Generic Plan of Implementation of ISO 22000:2005 in Canned Tuna and Assessment of FSMS Implementation on Control of Histamine
Canned tuna can be produced from different types of the Scombroid fish family. It is a product from fish meat that goes under heat processes after several preparation and production stages in order to be appropriate for commercial purposes. One of the main problems with this product is histamine poisoning. Products with high level of histamine cause different kinds of disease like urticaria, diarrhea, anaphylactic shock and, finally, death. In this study, International Organization for Standardization 22000:2005 requirements was implemented in a canned tuna-processing unit. Histamine content was measured by gas chromatography (GC) method throughout workstations which were mentioned above. Histamine levels were measured before and after all the workstations such as frozen fish reception, temporary storage in -18°C defrosting, deheading-descaling-draining viscera, precooking, cleaning and segmenting, and sterilization by GC method. We found out that frozen fish reception, deheading-descaling-draining viscera, and cleaning-segmenting reduced histamines, 27.46%, 27.88%, and 60.87%, respectably. Also, the maximum histamine content reduction was in the cleaning-segmenting workstation. The results in this study can be applied to decrease the histamine level in canned tuna products and protect people from the above-mentioned diseases
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