Abstract:The raw materials and microbial changes in different periods of production process of canned marine products were investigated,using Skipjack Tuna production as an example in this paper.The effects of processing factors on the total bacterial population and histamine content were also studied.The crucial control points of entire production process were established including the raw material examination,defrozen cleaning,precooking,ingredients and can sealing.A HACCP plan was established,meanwhile the monitoring program and rectification measures were set up.The total bacterial population and histamine content of tuna in the canning processing were compared by adopting the HACCP plan established.The results showed that the bacterial population reduced about 30% in the phase of defrost by HACCP procedure.It also reduced by 49% for the final product.The histamine content of the final product is also reduced from the 3.5 mg/kg to 1.5 mg/kg.These results demonstrated that the hygiene quality and preservation period of the Skipjack Tuna product have been improved.
