浅论我国冷冻鱼糜行业标准的制定  

Discussion on building frozen surimi professional standard in China

作　　者：黄建联 周文果 陈梅妹 柳飞 余腾晖 张文海 

机构地区：[1]福建安井食品股份有限公司,福建厦门361022 [2]厦门市标准化研究院,福建厦门361004

出　　处：《福建水产》2013年第1期58-63,共6页Journal of Fujian Fisheries

基　　金："十二五"国家科技支撑计划项目(2012BAD28B05);农业部科技成果转化资金项目(2012GB2C410514)

摘　　要：本文结合冷冻鱼糜发展现状,分析了当前制定冷冻鱼糜行业标准的紧迫性和必要性,结合相关检验要求和方法阐释了其可行性,建议从原辅料的使用规范、冷冻鱼糜的安全指标、理化指标、等级划分及感官评定等方面为冷冻鱼糜制定切实可行的行业标准,以促进我国冷冻鱼糜行业健康快速发展。The urgency and necessity of standard for frozen surimi professional are analyzed combined with the state of surimi industry. In order to get a viable standard of frozen surimi, the practicability is described according to related testing requirements and the suggestions which contain the using requirements of raw materials, safety index, physicochemical indexes, classification sensory evaluation and other aspects of frozen surimi. So the snrimi industry will develop healthily and rapidly.

关 键 词：冷冻鱼糜 行业标准 可行性 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]