中国渔业质量与标准2023，Vol.13Issue(6)：26-31,6.DOI:10.3969/j.issn.2095-1833.2023.06.004
SC/T 3407-2022《食用琼胶》制定内容解析
Analysis of the formulation content of industry standard of edible agar
摘要
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 differ-ent producing areas were collected for the main indexes that affected the quality of edible agar,such as sensory re-quirements,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 rea-sonable 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]关键词
食用琼胶/行业标准/解读/制定依据Key words
edible agar/industry standard/interpretation/formulation basis分类
水产学引用本文复制引用
李娜,郭莹莹,朱文嘉,姚琳,江艳华,蒋昕,王联珠..SC/T 3407-2022《食用琼胶》制定内容解析[J].中国渔业质量与标准,2023,13(6):26-31,6.基金项目
现代农业产业技术体系专项(CARS-50) （CARS-50）
中国水产科学研究院基本科研业务费专项(2020TD71) （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) （SCKF-202000x）
