SC/T3407—2022《食用琼胶》制定内容解析
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李娜(1990-),助理研究员,研究方向为水产品质量安全与标准化,E-mail:lina251821@163.com

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现代农业产业技术体系专项(CARS-50);中国水产科学研究院基本科研业务费专项(2020TD71);农业农村部水产品质量安全检测与评价重点实验室开放课题(SCKF-202000x)


Analysis of the formulation content of industry standard of edible agar
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    摘要:

    本论文分析研究了影响食用琼胶品质的主要技术指标,为SC/T 3407—2022《食用琼胶》行业标准的制定提供理论依据,为企业和监督检测部门合理运用产品标准提供技术参考。针对影响食用琼胶品质的主要指标如感官要求、理化指标(水分、灰分及凝胶强度等)、安全指标与净含量等要求进行不同产地的样品收集,根据检测结果确定技术参数。《食用琼胶》行业标准中将其分为干制琼胶与凝胶琼胶2种产品类型,其中干制琼胶的水分含量≤20 g/100 g,灰分含量≤5 g/100 g,凝胶琼胶的灰分含量≤1 g/100 g,2种类型的产品凝胶强度均要求≥200。本研究为行业标准的制定及使用者正确运用标准提供合理依据和技术参考。[中国渔业质量与标准,2023,13(6):26-31]

    Abstract:

    Objective In this paper, the main technical indicators affecting the quality of edible agar were analyzed, which provided theoretical basis for the formulation of the industrial standard of edible agar and technical reference for enterprises and supervision and testing departments to reasonably use the product standard. Methods Samples of different producing areas were collected for the main indexes that affected the quality of edible agar, such as sensory requirements, physical and chemical indexes such as moisture, ash and gel strength, safety indexes and net content, and technical parameters were determined according to the test results. Results According to the industry standard of edible agar, it is divided into two product types: dry agar and gel agar. The moisture content of dry agar is no more than 20 g/100 g, the ash content is no more than 5 g/100 g, and the ash content of gel agar is no more than 1 g/100 g. The gel strength of both types of products is required to be no less than 200. Conclusion This study provides a reasonable basis for the formulation of industry standards and the correct use of standards by users. [Chinese Fishery Quality and Standards,2023,13(6):26-31]

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李娜,郭莹莹,朱文嘉,等. SC/T3407—2022《食用琼胶》制定内容解析[J].中国渔业质量与标准,2023,(6):26-31. LI Na, GUO Yingying, ZHU Wenjia, et al. Analysis of the formulation content of industry standard of edible agar[J]. Chinese Fishery Quality and Standards,2023,(6):26-31.

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  • 收稿日期:2023-03-23
  • 最后修改日期:2023-05-11
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  • 在线发布日期: 2024-02-01