수산물품질관리사 수확 후 품질관리론

제1장 서설
제1절 의의 15
제2절 수확 후 품질관리의 필요성 15
1. 수확 후 관리의 이론적 배경 ····································15
2. 국제여건의 변화 ·············································16
3. 유통구조의 변화 ·············································16
4. 소비자의 기호변화 ············································16
5. 수산업 소득의 하락 ··········································· 16
제3절 수산물의 유통 17
1. 유통의 특징 ·················································17
2. 유통의 실태 ·················································19
3. 어업 경영체 업종범위 ·········································21
제4절 수확 후 품질관리 기술 21
1. 품질결정 요소 ···············································21
2. 수확 후 품질관리 기술의 개념 ··································22
제2장 수확
제1절 성숙도-어류 성장식 비교 고찰(고등어를 보기로) 24
제2절 수확 25
1. 차가워진 바닷물에 제대로 못 자란 물고기 ························25
2. 바닷물 온도는 왜 낮아졌을까? ································· 25
3. 북극얼음이 녹으면 남해안 물고기가 못 자란다? ···················26
4. 남해안 해양생태계 교란도 예상 ································ 26
5. 오염과 남획에 온도저하까지 겹친 수산업 ·························26
6. 갈수록 늘어나는 수입 물고기 ··································· 26
제3절 수확 후 생리 27
1. 호흡 ·······················································27
2. 숙성과 노화 ·················································31
3. 증산작용 ···················································31
4. 에틸렌 ·····················································32
5. 조직의 변화 ················································38
6. 색상의 변화 ················································39
7. 증산작용 ···················································41
?적중예상문제 43
제3장 품질구성과 평가
제1절 품질구성요소 55
1. 품질구성요소 ················································55
2. 품질구성의 외적 요인 ·········································61
3. 품질구성의 내적 요인 : 영양적 가치, 독성, 안전성 ··················· 61
제2절 품질평가 일반 62
1. 품질의 정의 ·················································62
2. 품질평가 기준 ···············································62
3. 평가방법 ···················································62
4. 관능검사법 ·················································63
5. 비파괴 품질평가방법 ··········································63
제3절 수산물 검사?감정의 표준계측 및 감정방법 64
1. 목적 ······················································64
2. 정의 ······················································64
3. 시료축분 및 체별방법 ·········································64
4. 수치 취급방법 ···············································65
5. 분석 ······················································65
6. 감정 ······················································66
제4절 수산물 검사 검역 시스템 66
1. 수산물 검사 시스템 ··········································· 66
2. 수산물 검역 시스템 ···········································72
제5절 수산물?수산가공품 검사기준 75
1. 목적 ·······················································75
2. 정의 ·······················································75
3. 수산물?수산가공품의 검사기준 ·································76
4. 수산물 등의 표시기준 ·········································76
제6절 농수산물 품질관리법 97
1. 총칙 ·······················································97
2. 농수산물의 표준규격 및 품질관리 ·······························100
3. 지리적 표시 ················································109
4. 유전자변형 농수산물의 표시 ···································117
5. 농수산물의 안전성조사 ·······································118
6. 지정해역의 지정 및 생산?가공시설의 등록?관리 ·················· 122
7. 농수산물 등의 검사 및 검정 ···································127
8. 보칙 ······················································133
9. 벌칙 ······················································139
제7절 수산물과 수산특산물의 품질인증 세부기준 142
1. 목적 ······················································142
2. 품질인증의 세부기준 ·········································142
3. 수산물과 수산특산물의 품목별 품질기준 ··························142
4. 공장심사기준 ···············································152
5. 수산물과 수산특산물의 품질인증에 관한 세부실시요령 ·············· 153
제4장 수확 후 처리
제1절 세척 161
1. 세척, 큐어링, 예냉 방법 ·······································161
2. 큐어링 ····················································162
3. 예냉 ······················································163
제2절 반감기 169
제3절 예건 169
적중예상문제 170
제5장 저장
제1절 저장의 의의와 개념 182
1. 저장의 의의 ················································182
2. 저장의 기능 ················································182
3. 저장력에 영향을 미치는 요인 ··································183
제2절 상온저장 184
1. 상온저장 ··················································184
2. 피막제에 의한 저장 ··········································184
3. 방사선을 이용한 저장 ········································185
제3절 저온저장 185
1. 저온저장 ··················································185
2. 저온저장고 ·················································185
3. 저온저장고의 관리 ···········································187
제4절 CA저장 191
1. 의의 ······················································191
2. 원리 및 특징 ···············································192
3. 이산화탄소 농도 및 에틸렌 농도 제어 ···························192
4. CA저장의 유형 ·············································193
5. CA저장의 효과 ·············································194
6. CA저장의 위험요소 ··········································194
7. CA저장의 문제점 ············································194
8. CA저장고의 관리와 운영 ······································194
제5절 MA저장 197
1. 원리 및 효과 ···············································197
2. 전제조건 ··················································197
3. MA저장의 이용 ·············································198
4. 수동적 MA저장 ·············································199
5. 능동적 MA저장 ·············································200
제6절 콜드체인시스템 200
1. 의의 ······················································200
2. 관리방법 ··················································200
3. 저온유통체계의 장점 ·········································201
적중예상문제 202
제6장 선별과 포장
제1절 표준규격 219
1. 목적 ······················································219
2. 정의 ······················································219
제2절 품질규격 220
1. 품질의 규격화 ··············································220
제3절 선별 221
1. 의의 ······················································221
2. 선별방법 ··················································221
제4절 포장 222
1. 의의와 기능 ················································222
2. 포장의 분류 ················································223
3. 포장재의 기본요건 ··········································223
4. 포장재의 구비조건 ··········································223
5. 포장재의 종류 및 특성 ·······································225
6. 그 밖에 기능성 포장재 ·······································227
7. 포장규격 ··················································227
제7장 수확 후 장해
제1절 생리장해 229
1. 온도에 의한 장해 ···········································229
2. 가스에 의한 장해 ···········································230
3. 영향장해(칼슘 결핍에 의한 장해) ·······························231
제2절 기계적 장해 231
1. 발생요인 ···················································231
2. 장해증상 ··················································231
제3절 병리적 장해 232
1. 의의 ······················································232
2. 병해에 영향을 미치는 요인 ····································232
제4절 해면양식어류 질병 원인과 대책 232
1. 어류의 질병 ················································232
2. 질병의 분류 ················································234
3. 어류폐사 원인 진단 ··········································235
4. 예방과 치료 ···············································238
적중예상문제 242
제8장 안전성
제1절 수산물 품질관리와 안전성 251
1. 수산식품의 안전관리 중요성이 강조된 환경의 변화 ·················251
2. 수산물의 안전성 강화조치 ····································252
제2절 품질인증제도(수산물 및 수산특산물) 258
1. 품질인증(수산물 및 수산특산물)제도 ·····························259
2. 품질인증기준 ···············································259
3. 도입목적과 인증기관 ·········································261
4. 품질인증 대상품목과 이에 관한 세부기준 ························262
5. 수산식품 정부인증제도의 구성요소 ······························262
제3절 위해요소 중점관리기준 263
1. 의의 ······················································263
2. HACCP의 원칙(국제식품규격위원회-CODEX에서 설정) ··············263
3. 중요성 ····················································264
제4절 수산물 이력추적관리제도 266
1. 의의 ······················································266
2. 수산물 이력추적관리란? ······································266
3. 이력추적관리 수산물의 등록 및 유효 기간 ························266
4. 이력추적관리기준 준수의무 ····································269
5. 거짓표시 등의 금지 ·········································269
제5절 수산물 안전성 조사업무 처리요령 270
1. 목적 ······················································270
2. 조사기관 ··················································270
3. 안전기준 ··················································270
4. 시료수거대상 ···············································270
5. 시료수거 ··················································271
6. 안전성 조사의 입회 ··········································271
7. 시료의 분석방법 ·············································271
8. 분석결과 조치 ··············································272
9. 시료의 보관 및 폐기 ·········································272
10. 부적합 수산물의 처리 ·······································273
11. 어업인에 대한 계도 ·········································273
12. 안전성 조사 결과보고 ·······································274
13. 정보제공 ·················································274
14. 세부실시요령 ··············································274
15. 재검토기한 ···············································274
16. 시료수거 및 보관 등의 세부적인 방법 ··························274
제6절 수산물 안전성 검사기관 지정 세부절차 및 운영 276
1. 총칙 ······················································276
2. 검사기관 지정 신청 및 세부 절차 ······························277
3. 검사기관의 안전성 조사 절차 ··································279
4. 검사기관 운영 등 사후관리 ····································279
5. 안전성 검사기관 검사능력 평가요령 ·····························281
제9장 신선편이 수산물
제1절 신선편이 수산물 285
1. 의의 ······················································285
2. 포장 ·····················································285
3. 특성 ·····················································285
4. 주의사항 ··················································286
5. 상품화 공정 ···············································286
6. 원료의 품질유지 ············································289
7. 가공시설의 위생관리 ·········································290
8. 친환경 수산물 ··············································293
9. 유기 수산물 ···············································294
10. 지리적 표시 ···············································297
11. 수산물 원산지 표시제 ·······································298
제2절 수산물의 검정신청 수수료 300
1. 법 제98조 제1항에 따른 수산물의 검정신청 수수료 ·················300
제3절 이식용 수산물 수출국가 파견검역절차 302
1. 목적 ······················································302
2. 적용대상 수산물 ············································302
3. 수출국가파견 검역신청 ·······································302
4. 파견검역 검토 ··············································303
5. 검역대상품의 확인 및 조치 ··································· 303
6. 검역판정 ··················································303
7. 검역증명서의 교부 ··········································304
8. 검역물품의 반출신청 ·········································304
9. 검역의 일부면제 ············································304
10. 보고 ·····················································305
적중예상문제 306