浙江沿海城市海捕虾蟹类中二氧化硫的检测结果分析  

Analysis of the Testing Results of the Sulfur Dioxide in Sea Shrimps and Crabs in the Coastal City of Zhejiang

作　　者：何依娜 方益 张小军 HE Yi-na;FANG Yi;ZHANG Xiao-jun(Marine and Fishery Institute of Zhejiang Ocean University,Marine Fisheries Research Institute of Zhejiang Province,Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province,Zhoushan 316021,China)

机构地区：[1]浙江海洋大学海洋与渔业研究所浙江省海洋水产研究所浙江省海洋渔业资源可持续利用技术研究重点实验室

出　　处：《浙江海洋大学学报（自然科学版）》2019年第5期465-468,共4页Journal of Zhejiang Ocean University：Natural Science

基　　金：2017年省属科研院所条件建设项目(2017F10018)

摘　　要：2017年,对浙江省157个海捕虾蟹类样品进行了二氧化硫的测定,其中有13个样品二氧化硫有检出,检出值范围14~91 mg·kg^-1,均未超出限量值100mg·kg^-1.渔民安全意识的普遍提高,对保鲜剂焦亚硫酸钠的正确使用,一定程度上减少了海捕虾蟹类二氧化硫超标现象的发生。与此同时,直接开展海上一线保鲜加工,二氧化硫零添加捕捞船速冻冷藏保鲜设备研发及保鲜关键技术与工艺研发,彻底消除二氧化硫残留超标的安全隐患。In 2017,sulfur dioxide was measured on 157 samples of sea shrimps and crabs from Zhejiang Province.Among them,13 samples were found to contain sulfur dioxide,and the range of detection values was from 14 mg·kg^-1 to 91mg·kg^-1,none of which exceeded the limit value of 100 mg·kg^-1.The general improvement of fishermen safety awareness and the correct use of preserving sodium metabisulfite have reduced the occurrence of excessive sulfur dioxide in sea shrimps and crabs to some extent.Moreover,the developments of preservation processing at sea,quick-frozen refrigeration equipment for fishing vessels with no sulfur dioxide added properties,and fresh-keeping key technologies and processes,eliminated the potential safety hazards of sulfur dioxide residues.

关 键 词：海捕虾蟹类 二氧化硫 速冻冷藏 保鲜 

分 类 号：S983[农业科学—捕捞与储运]