中国冷冻食品行业——产品创新培育差异化竞争格局——CIFST冷冻与冷藏食品分会2010年理事长会议在厦门召开

<正> 2010年4月28-29日,由中国食品科技学会(CIFST)冷冻与冷藏食品分会主办,厦门华顺民生食品有限公司承办的CIFST冷冻与冷藏食品分会2010年理事长办公(扩大)会议在厦门召开。会议由CIFST副理事长兼秘书长孟素荷主持,CIFST冷冻与冷藏食品分会理事长陆翔华,以及来自分会主要理事单位的代表、专家30余人出席了会议。企业代表分别就上年度的情况及目前工作进行了介绍,对如何扩大冷冻冷藏食品行业的市场份额进行了讨论,并提出对行业发展的期望。分会理事长陆翔华及分会副秘书长王锡昌、张坤生教授,就行业发展、世     

我国铁路发展冷链物流的机遇和对策

<正> 随着人们生活节奏的不断加快和收入的增加,消费者对冷冻冷藏食品的接受度越来越高。冷冻冷藏食品生产厂家之间的竞争日趋激烈,产销量日益增加,同时, 《食品安全法》的颁布对食品安全提出了更高的要求,这也要求冷链物流必须具有更强的保障冷冻冷藏食品的质量和安全的能力。冷链物流是伴随着制冷技术的发展而建立起来的,是以制冷技术和食品安全管理为主要手段的低温物流过程。国家标准《物流术语》中对冷链的定义是"为保持新鲜食品及冷冻食品等的品质,使其在从     

传统发酵调味品与冷冻食品加工

<正> 创新食品的商机一满足顾客的多重需求当今消费者越来越重视健康、方便及愉悦冷冻冷藏食品具备满足消费者对食品多重需要的潜质和条件;营养、健康——美味、愉悦——方便、快捷冷冻冷藏食品正在改变我们的生活方式!我国冷冻冷藏食品产业现状起步晚,20世纪90年代才起步;     

食事传递

第六届冷冻与冷藏食品产业大会2005年6月15-17日中国·北京大会主题:冷冻冷藏食品业与快餐业的对接主办单位:中国食品科学技术学会(CIFST)承办单位:CIFST冷冻与冷藏食品分会协办单位:上海市冷冻食品协会、河南省冷冻食品商会、台湾冷冻食品工业同业公会、日本冷冻食品协会支持单位:上海国福龙凤食品股份有限公司/郑州三全食品股份有限公司/河南思念食品股份有限公司/北京金路易食品有限公司会议时间、地点:2005年6月15-17日(15日全天报到)北京友谊宾馆中国冷冻食品业历经15年的发展,目前仍处于成长期。2004年全行业销售额已达450亿元,…     

台湾冷冻、冷藏调理食品市场竞争激烈

据台湾（经济日报》报道,台湾省冷冻食品发展协会的调查显示。目前台湾省的冷冻、冷藏调理食品市场因产品同质性太高,而商家和厂家为使产品能上架销售都竟相削价,致使这些获利不高的商品竞争相当激烈。台湾省的冷冻、冷藏调理食品是近些年才兴起的,由于存在产品开发不够、原料价格过高、销售市场尚未健全、消费者认知不足等等问题,希望其蓬勃发展不是易事。台湾省冷冻食品发展协会表示,要促成该市场健康发展,1．应不断开发新产品,开拓新市场;2．为提高产品质量及安全,应推广执行CAS及GMP制度;3．为延长冷冻、冷藏调理食品的保…     

食品冷藏链关键技术设备的发展与应用前景

阐述了食品冷藏链及其实现条件和基本要求，分析了中国的食品冷藏链及行业现状，指出国内冷冻食品加工行业即将进入高速发展期，并带动制冷技术在行业内的广泛应用。据此，着重分析了食品冷藏链的主要环节、制冷技术与速冻设备，提出了制冷系统的节能措施。     

我国冷藏食品运输的现状

<正>冷冻食品随着冷藏链的不断完善而发展,迅速发展的冷冻食品产业又促进了冷藏链的进步。冷藏链对食品的品质至关重要,世界著名低温物流公司看好中国的冷冻食品市场,乘入世的有利时机抢滩中国,首先在上海、深圳等地登陆。     

广东省冷藏冷冻食品经营环节储存温度现状调查分析

目的研究广东省冷藏冷冻食品经营环节温度控制现状及存在的主要问题。方法采用实地调查记录和数据分析及2种形式对冷藏冷冻食品储存温度控制现状、设备维护频率及监督抽检数据进行调查与数据分析。结果 31.6%冷藏冷冻食品实际储存温度高于标示温度,且在大中小型超市均普遍存在。17.4%的超市和24.4%的设备存在不维护的情况,冷藏冷冻食品抽检不合格项目主要是微生物。结论冷藏冷冻食品经营环节温度控制不到位,存在一定食品安全风险,需要制定统一冷链物流标准规范,加大抽检力度,加强标准的宣贯加强食品安全监管。     

广州市、佛山市餐饮服务单位冷藏冷冻食品贮存现状调查与HACCP体系对策

目的 了解广州、佛山市餐饮服务单位温度及冷藏冷冻食品贮存现状, 评估潜在风险及作出相应的HACCP对策。方法 以冷藏冷冻设备调查表和食品贮存温度记录表方式, 调查了广州市佛山市大中小餐饮服务单位, 提出相应HACCP对策。结果 餐饮服务单位对冷藏冷冻食品的贮存管理不到位, 在冷藏冷冻食品贮藏过程中关键点控制力度不足, 缺失相应的设备维护、温度记录与相应的食品贮存记录、使用记录为主要食品风险隐患。结论 针对餐饮服务单位温度调查现状, 餐饮服务单位应做好人员管理培训、设备管理和冷藏冷冻食品贮存、使用档案记录, 提高餐饮事故溯源性, 为餐饮监管部门提供科学有效的监管建议。     

温度记录器 保障冷链有效之必备工具——DeltaTRAK：使DC冻藏库房实现无线远程温度监测

近年来,随着人们生活水平的提高以及生活节奏的加快,消费者对冷冻冷藏食品的认知度越来越高,冷饮、肉制品、速冻食品、乳制品、水产品、果蔬等冷冻冷藏食品的消费量也越来越大。由于冷冻冷藏食品销售量的不断增加,“冷链”这一词汇逐渐深入人心,而冷链中最为关键的技术便是温度控制;     

我国冷冻面团技术的应用和发展综述

冷冻面团技术因具有便于冷藏和运输、能够标准化生产、降低成本等优越性,已成为我国食品工业最具发展潜力的技术之一,本文介绍了冷冻面团技术在生产上的应用现状,综述了国内外对冷冻面团技术的研究进展,分析了目前我国冷冻面团技术中存在的问题以及今后发展前景。     

Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins

Today, extending the shelf-life of fish, while retaining the organoleptic properties of the product, is still a challenge. To compare the effectiveness of conventional and hyperbaric cold storage in preserving fish quality, we stored Cape hake loins at 5 °C, both at atmospheric pressure and at 50 MPa. After 7 days of storage, microbial counts and total volatile basic-nitrogen content in conventionally refrigerated samples exceeded the limits recommended for consumption. By contrast, hyperbaric cold storage maintained these parameters unaltered, although it produced drip losses close to 5% and increased the shear resistance and whiteness of the raw samples by 44% and 9%, respectively. Nevertheless, after cooking, weight losses were less than half of those of the control loins and whiteness differences disappeared. Consequently, the sensorial analysis could only find moderate differences between the samples before and after hyperbaric storage. These results clearly prove that hyperbaric cold storage was more efficient than conventional refrigeration for the preservation of hake loins.Industrial relevanceHyperbaric cold storage opens interesting new doors for the fish-processing industry. Thus, it could be employed in different sections of the cold chain: on board, immediately after caught; at the food industry, during processing; on ship or trunk transport for long-distance markets; at school or hospital kitchens; at restaurants; or even at home. The increased cost resulting from hyperbaric storage should be overcome by an extended shelf life of a high-quality product.     

Protein Hydrolysis and Quality Deterioration of Refrigerated and Frozen Seafood Due to Obligately Psychrophilic Bacteria

Two obligately pychrophilic marine Vibrios, MV-3 and MV-6, hydrolyzed proteins and deteriorated refrigerated and frozen seafoods (fresh and cooked shrimp, fish, and scallops). Protein hydrolysis was determined after storage at 4°C and -20°C, and reported as the percent increase over uninoculated controls stored under the same conditions. When fresh shrimp was inoculated with isolate MV-3, increases in protein hydrolysis were 19.2% after 2 wk refrigeration and 14.2% after 12 wk frozen storage. Thus, the isolates were capable of hydrolyzing protein and deteriorating quality of fish and shellfish under refrigeration or frozen storage.     

肉品加工栅栏技术控制与冷链管理

食品的卫生安全性及质量特性取决于加工和贮运中的栅栏因子,大多数肉制品均属于pH＞5.2,aw＞0.95的易变质甚至腐败的食品,需要在加工和贮运中予以冷链栅栏控制,否则极大增强aw、氧化还原值(Eh)、竞争性菌群(c.f)和防腐剂(Press.)等栅栏因子的作用强度不可避免,这对于产品总体质量的保持是极为不利的,以冷链控制为主要栅栏的产品综合质量更佳,产品更安全.但在现阶段对其重要性的认识严重不足,导致产品保质问题也成为困扰企业效益的关键,也是食品安全的重要隐患.本文主要综述栅栏效应的基本原理以及栅栏技术和冷链控制在肉类食品加工业中的应用,以期推进栅栏技术和冷链控制技术在我国肉类加工业中的应用.     

冷冻冷藏食品物流企业业务发展新方向

<正> 冷冻冷藏食品相对于一般的食品来讲,品质更易发生变化,对于保鲜的要求更高。这些特征决定了对于冷冻冷藏食品的流通过程,必须是一个完整的冷冻冷藏链条。不同的食品在这个链条中对温度、湿度、储存期都有不同的要求。对于物流企业来讲,在设备、技术和管理上的要求会更高。目前,冷冻食品供应链已经成为我国物流发展的关注课题。 传统的冷库经营企业应如何充分利     

Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage

Changes in total volatile base nitrogen (TVBN), pH, salt soluble protein (SSP), moisture content, and expressible moisture of channel catfish frame mince during storage at -20, 0, and 5 °C were investigated. Refined mince was either unwashed or washed twice, with mince designated for frozen storage mixed with cryoprotectant. TVBN increased during refrigerated storage, while SSP decreased during frozen storage. Expressible moisture increased during frozen storage but not during refrigeration storage temperatures. Moisture content and pH of mince did not change during storage. Results indicate that mince should be stored for no longer than 3 d at 0 or 5 °C to maintain optimal quality. Frozen mince with cryoprotectant would remain acceptable for at least 3 months at -20 °C.     

Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat

Refrigerated dough products use wheat flour as their primary ingredient, so the quality and chemical composition of the flour determine the quality of the final product. Six varieties of hard red spring wheat, grown in 3 locations in Minnesota, U.S.A., were evaluated for use in refrigerated dough products. Total arabinoxylan percentages in the flours ranged from 0.97 to 1.54. Xylanase activity of the flour was measured and ranged from 0.20 to 0.84 mU/g. An important factor in the suitability for refrigerated dough is the syruping during storage. A large amount of variability in dough syruping was observed among the varieties and locations when the extent of dough syruping was measured over a period of 10 d. The mean dough syruping on day 10 ranged from 2.05% to 14.83%. Despite the significant interaction effect of genotype and environment, 2 varieties, Glenn and Oklee, had lower dough syrup formation with greater stability across growing locations and storage days than other varieties. Practical Application: Refrigerated dough production is one of the fastest growing segments of the ready-to-use food industry. Well-formulated and processed refrigerated doughs are practical to consume and should stay fresh during extended periods of storage; thus, maintenance of dough quality during refrigeration is critical. This study was designed to perform the research on genotypic and environmental effects on variations in dough syruping during refrigeration storage of doughs from hard red spring wheats.     

食品冷藏库计算机控制方案的探讨

本文从制冷装置和食品冷藏库的进出货物两方面，结合冷藏库的制冷工艺要求，探讨了通过计算机自动化控制来实现冷库全自动化管理的方案，并提出了相关的计算机控制框图。