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        SC/T3407—2022《食用瓊膠》制定內容解析
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        李娜(1990-),助理研究員,研究方向為水產品質量安全與標準化,E-mail:lina251821@163.com

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        現代農業產業技術體系專項(CARS-50);中國水產科學研究院基本科研業務費專項(2020TD71);農業農村部水產品質量安全檢測與評價重點實驗室開放課題(SCKF-202000x)


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

          本論文分析研究了影響食用瓊膠品質的主要技術指標,為SC/T 3407—2022《食用瓊膠》行業標準的制定提供理論依據,為企業和監督檢測部門合理運用產品標準提供技術參考。針對影響食用瓊膠品質的主要指標如感官要求、理化指標(水分、灰分及凝膠強度等)、安全指標與凈含量等要求進行不同產地的樣品收集,根據檢測結果確定技術參數?!妒秤铆偰z》行業標準中將其分為干制瓊膠與凝膠瓊膠2種產品類型,其中干制瓊膠的水分含量≤20 g/100 g,灰分含量≤5 g/100 g,凝膠瓊膠的灰分含量≤1 g/100 g,2種類型的產品凝膠強度均要求≥200。本研究為行業標準的制定及使用者正確運用標準提供合理依據和技術參考。[中國漁業質量與標準,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,郭瑩瑩,朱文嘉,等. SC/T3407—2022《食用瓊膠》制定內容解析[J].中國漁業質量與標準,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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        • 在線發布日期: 2024-02-01

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