canning factory ship

An improved method for determination of histamine in canned fish by Spectrophotometry;

分光光度法测定鱼罐头中组胺的方法改进

In accordance with HACCP,all hazard factors which possible affect the product quality in processing of canned mackerel were analyzed.

应用HACCP原理,对鲐鱼罐头加工工艺的各个环节进行危害分析,确定了关键控制点、关键限值、监控程序、纠偏措施及从而提高了鲐鱼罐头的产品质量,保证了产品安全。

To ensure the quality of canned long-tailed anchovies fried, and to meet the requirements of FDA, the paper analyzed potential hazards in processing procedures, defined the Critical Control Points affecting the quality of product, and worked out prevention measures aiming at each Critical Control Point.

为了保证凤尾鱼罐头的产品质量 ,使其符合FDA的要求 ,将HACCP应用于凤尾鱼罐头的生产 ,对生产过程中的每个环节可能造成的潜在危害进行分析 ,以确定影响产品质量的关键控制点 ,并针对每一个CCP点制定出相应的预防措施。

In order to guarantee the quality for products of canned long-tailed anchovies fried,this paper mainly discussed the application of HACCP system in the products of canned long-tailed anchovies fried,and analysis hazard factors that would possibly affect the products quality during processing to determine the critical control points.

为了保证凤尾鱼罐头的产品品质,将HACCP应用于凤尾鱼罐头的生产,分析生产过程中每个环节的潜在危害,确定影响产品质量的关键控制点,并针对每个关键控制点制定出相应的预防措施。