Hazard Analysis of Critical Control Points(HACCP) in Processing Artemia , Artemia urmiana
2004
Asad Pur, Yusef A`li | Motallebi, A`bbas A`li | Peykaran, Mana | Gharqi, Ahmad
Artemia is considered as live food which can produce cysts and biomass in million tons at hatchery centers or from natural resources. Artemia can be harvested using different variety of methods and has commercial value in aquaculture industry. The quality of produced products has great effect on trading of Artemia at the world. The aim of the present study was to study the hazardous factors in order to increase the quality of Artemia urmiana based on HACCP system. The survived factors were includedbiological (bacteria, fungi, yeast, parasite), chemical (Aflatoxine, Organophosphorous, Organocholor, heavy metals, structure of fatty acid, hatching percentage), Physical (physical damages, breakdown percentage). The experimental treatments were planned based on two separate groups comprising of without HACCP and the second one, processed with HACCP system. The main hypothesis of current study was to identify the biological, chemical, and physical hazardous factors of Artemia urmiana based on HACCP system in order to increase the quality value of A. urmiana cysts. The amount of humidity, protein, lipid, total ash percentage and fatty acid structure in group one (without HACCP sys.) were 45, 28, 10, 18.5 % and in the second group (with HACCP) were 41, 32, 10, 18.2 %. The results of fatty acid profile for both groups indicated in tables 2, 3, 4, and 5. The results showed no significant outcome on quality value of A. urmiana cysts.
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