盐渍海参行业标准制修订的分析探讨  

Analysis of formulation and revision of industrial standards for salted sea cucumber(Stichepus japonicus)

作　　者：朱文嘉[1] 王联珠[1,2] 郭莹莹[1] 李晓庆[3] 顾晓慧 何柳[3] 

机构地区：[1]中国水产科学研究院黄海水产研究所 [2]全国水产标准化技术委员会水产品加工分技术委员会 [3]中国海洋大学,山东青岛266071 [4]威海海洋职业学院,山东威海264300

出　　处：《中国渔业质量与标准》2015年第5期31-37,共7页Chinese Fishery Quality and Standards

基　　金：黄海水产研究所级基本科研业务费(20603022013014)

摘　　要：盐渍海参是近年来颇受人们喜爱的一种高营养、耐贮存的食品。为确保市售盐渍海参质量,保障消费者的利益,农业部曾于2007年颁布行业标准SC/T 3215—2007《盐渍海参》,由于盐渍海参加工业的不断发展,使得SC/T3215—2007《盐渍海参》已经不符合产业实际,为此2012年对标准进行了修订,于2014年颁布了新的标准SC/T3215—2014《盐渍海参》。本研究在介绍盐渍海参标准基本框架的基础上,比较了SC/T3215—2014《盐渍海参》(新标准)和SC/T 3215—2007《盐渍海参》(旧标准)的主要变化,即表现在增加了原辅材料、加工要求和原料处理方法的规定;将产品等级进行了划分,分为3个等级;增加了蛋白质、附盐的规定,修改了产品规格、盐分指标;净含量、污染物和兽药残留的规定直接引用相关标准法规规定。重点阐述了SC/T3215—2014《盐渍海参》主要技术参数制修订的内容和依据,主要包括感官要求和水分、蛋白质、盐分等理化指标,指出新标准中规定,盐渍海参蛋白质含量为一级品≥12%、二级品≥9%、合格品≥6%;盐分含量为一级品≤20%、二级品≤22%、合格品≤25%;水分含量规定为≤65%;附盐含量不超过3.0%。研究发现,《盐渍海参》新标准从保障市场公平合理和维护消费者权益的指导思想出发,标准科学、合理和可行性强,有助于规范盐渍海参的生产,有利于提高产品质量,也便于技术监督管理等部门的管理和监督,建议在生产企业、市场监管人员及广大消费者中积极宣贯本标准。本研究可为企业和检测部门正确理解和运用SC/T3215—2014《盐渍海参》提供参考。Salted sea cucumber is a popular processed sea cucumber product, which has high nutritional value and good storage qualities. In order to ensure the quality of commercially salted sea cucumber and protect the interests of consumers, the Ministry of Agriculture issued the industry standard SC/T 3215--2007 ＂ salted sea cucumber＂ in 2007. However, with the development of salted sea cucumber processing industry, the standard SC/T 3215--2007 fails to meet the actual industrial requirements. To this end, the standard SC/T 3215--2007 was revised in 2012 and the new standard SC/T3215--2014 ＂ salted sea cucumber＂ was issued in 2014. This paper not only introduced the salted sea cucumber standard on the basis of the basic framework, but also compared the major changes between standard SC/T 3215--2007 and SC/T3215--2014. The new standard includes the regulations prescribing the raw and auxiliary materials as well as processing requirements, and processing method of raw material ; classifying the product into three categories ; adding the regulations for protein and salinity on the surface of product, and also modifying the product specification and salinity index; the provisions of direct reference to the standards for net content, contami- nants, and the veterinary drug residue. Emphasis is placed on the elaboration on the content and basis of the impor- tant indicators for the revision of main technical parameters in the SC/T 3215--2014, including some physicochemical indexes such as sensory requirements, moisture, protein, salinity. The protein for first - grade product should be 12% or higher, 9% or higher for second - grade product and 6% or higher for qualified product. Salinity of first - grade product should be 20% or lower; 22% or lower in salinity for second - grade product and 25% or lower for qualified product. Salinity of all the products must be 65% or lower in moisture content and 3.0% or lower in salt onsurface. Research showed that the new standard ＂ Salt sea cucumber＂ helped to standardize the

关 键 词：盐渍海参 标准 制修定 水分 蛋白质 盐分 

分 类 号：S968.9[农业科学—水产养殖]