新标准食用盐碘添加技术改造初探

主要针对食用盐碘含量新标准规定,简要介绍制盐生产企业为提高食用盐碘含量添加精度,满足食用盐碘含量新标准要求,而对生产设备、工艺及添加方式进行的技术攻关与改造,以及新、老工艺设备添加结果对比分析,以期能给同行在今后改造过程中借鉴参考。     

介绍国外食用盐新标准

文章介绍了俄罗斯食用盐新标准主要章节 ,感官指标、理化指标、粒度范围及有害元素控制要求。     

介绍国外食用盐新标准

文章介绍了俄罗斯食用盐新标准主要章节，感官指标、理化指标、粒度范围及有害元素控制要求。     

食用盐的变色研究及检测方法

针对食用盐变色的现象，阐述了食用盐变色的机理及解决的方法，详细讨论了涉及盐变色的离子检测方法。     

关于食用盐pH值及其对酱油质量的影响

对产自不同区域和采用不同方法加工的食用盐进行pH值测定，发现最低为5.95，最高为9.95，差异很大。探讨了造成上述差异的原因以及高pH值食用盐对酱油质量带来的影响，提出在GB 5461《食用盐》中增加pH值指标的建议。     

对食用盐质量新判定原则的剖析

新的食用盐质量判定原则（以下简称新判定原则）规定：食用盐产品质量合格与否要从四个方面进行判定,即主要指标、次要指标、卫生指标和包装标识,判定不合格的程度又分为轻微不合格、较严重不合格和严重不合格三种。本文对新判定原则在对食盐质量监督抽查中的应用作了详细剖析,对企业加强食盐质量安全管理,提高产品质量具有一定的指导作用。     

食用盐碘含量新标准开始实施三标准允许各省选择

国家新的食用盐碘含量标准开始实施,提供了3种标准,允许各省根据不同情况选择。我国是受碘缺乏病威胁最为广泛的国家之一,除上海市外,全国30个省(区、市)和新疆生产建设兵团均有不同程度的碘缺     

用Microsoft Excel处理食用盐的检测数据

食用盐的检测指标较多，在处理食用盐检测数据时，用到大量的数据和公式，计算量大。在计算机日益普及的今天，计算机应用已无孔不入地渗透到了各行各业。计算机应用领域中最广泛的就是数据处理，运用其强大的运算能力，能方便地对数据进行收集、转换、分类、统计、处理。     

食用盐检验过程中误差来源的分析

文章通过对食用盐检验过程中误差来源的分析,寻求提高食用盐产品检验的准确度和工作效率的措施,进而保障食用盐产品的质量安全.     

新食品原料食叶草的安全性评估

目的 系统评估食叶草的食用安全性.方法 依据现行《新食品原料安全性审查管理办法》的规定,对食叶草开展成分分析(营养成分、可能存在的天然有毒物质)、卫生学检验(重金属、农药残留)、毒理学试验[包括急性经口毒性试验、三项遗传毒性试验(Ames试验、哺乳动物红细胞微核试验和小鼠精母细胞染色体畸变试验)、90 d经口毒性试验和...     

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65 mg/100 g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.     

Study on gelatinization property and edible quality mechanism of rice

The different quality of rice in simulated cooking process was investigated by using SEM, FT‐IR, XRD, and DSC methods. The result shows that the starch granules of rice of low amylose content (AC) have more pores and cavities, which directly led to the swelling of rice starch granule. With the change in temperature, the changes in intensity and width of the IR bands showed that the variation in proportion area of crystalline to non‐crystalline was related to AC of rice. According to the interpretative sensitivity of the data obtained, XRD method was suggested adequate for characterizing the pasting property of different quality of rice. Besides, DSC method showed the AC was not relevant to pasting temperature and enthalpy.     

食用农产品质量安全风险分析及监管建议

食用农产品包括各种植物、畜牧、渔业产品及其初级加工产品,是各类食品生产加工的基础。因此,食用农产品的质量安全直接影响着人们的身体健康和生命安全,是关系着国计民生的大事。近年来,我国食用农产品质量安全检查合格率呈现稳中向好发展态势,但质量安全风险隐患在部分地区、部分品种上依然存在。本研究对2021年国家市场监督管理总局公布的抽检信息进行概述,发现农兽药残留和金属元素污染是农产品质量安全不合格的主要因素,在此基础上,分析影响食用农产品质量安全的化学源、生物源和物理源风险因子以及产生安全隐患的原因,并就源头管理,专业技术提升,推进速测技术实施,加大法制宣传等方面对如何控制食用农产品质量安全隐患提出监管建议。旨在为进一步提升我国食用农产品质量安全提供参考。     

Effect of edible coatings on the quality of frozen fish fillets

The objective of this study was to determine the changes in the quality of coated trout fillets after coating with edible materials. Fillets were coated and stored at −18 °C for a period lasting up to 7 months. Coating materials were applied in three different stages (first, second, and last coatings). The coated fillets were fried and analyzed for oil absorption and moisture content throughout the storage period. Sensorial attributes and the physical-biochemical changes were also measured before the frying process in each month. It was observed that it is more advantageous to use gluten as the first coating, xanthan gum as the second coating, and wheat (W) and corn (C) flours in the ratio of 1:1 or 2:1 as the last coating. In terms of the fillet quality, the following results were obtained in the analyses conducted before frying. The lowest pH found was 6.25 in zein-containing samples and 6.30 in guar-containing samples. The effects of the last coatings on pH were unimportant (P > 0.05). The lowest thiobarbituric acid levels found were 2.07 mg kg in the fillets coated with casein mixture, 2.44 mg kg in the fillets coated with xanthan gum, and 2.25 mg kg in the fillets coated with W:C flour mixture in the ratio of 2:1. The lowest total volatile basic nitrogen levels found were18.06 mg 100 g in the fillets coated with casein mixture, 18.62 mg 100 g in the fillets coated with xanthan gum, and 18.47 mg 100 g in the fillets coated with W:C flour mixture at 1:1 ratio. In the sensorial analysis, the coated samples were much more preferred than those not coated. As a result of the effects of all the materials, the coating layers on the meat surface provided more resistance against mass transfer during storage.     

Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon

The effect of alginate, pectin and gellan-based edible coatings on the shelf-life of fresh-cut ‘Piel de Sapo’ melon was investigated. Gas exchange, antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut melon were studied during 15 days at 4 °C. Gellan, pectin and alginate coatings increased the water vapor resistance of fresh-cut melon, thus preventing dehydration. They also had an inhibitory effect on ethylene production although O₂ and CO₂ diffusion through coated melon tissue was not avoided. Calcium chloride used as a crosslinking agent helped to maintain fruit firmness. Edible coatings themselves did not improve microbiological stability of fresh-cut ‘Piel de Sapo’ melon packaged under passive modified atmosphere. Pectin or alginate could reduce the wounding stress induced in fresh-cut melon, which triggered an accumulation of total phenolic compounds and other compounds with antioxidant properties. In addition, pectin-based coating seemed to best maintain sensory attributes.     

Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF-MS

The application of high performance liquid chromatography time-of-flight mass spectrometry (HPLC/TOF-MS) for the qualitation and quantitation of 11 synthetic antioxidants and preservatives in edible vegetable oil samples is reported here. The qualitation by HPLC/TOF-MS is accomplished with the accurate mass of the deprotonated molecules [M−H]⁻, along with the accurate mass of their main fragment ion. In order to obtain sufficient sensitivity for quantitation purposes (using deprotonated molecule), segment programme of fragmentor voltage is designed in negative ion mode. The mass accuracy typically obtained is routinely better than 5 ppm. The 11 compounds behave linearly in the 0.05–5.0 mg/kg concentration range, with correlation coefficient >0.997. The recoveries at the tested concentrations of 0.1–2.0 mg/kg are 65.8–106.9%, with coefficients of variation <8.1%. The method illustrated is suitable for routine qualitative and quantitative analyses of synthetic antioxidants and preservatives in edible vegetable oils.     

Effect of edible coatings on enzymes,cell-membrane integrity,and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai,cv. Huanghua) during storage

To investigate the effects of edible coatings, such as shellac and Semperfresh™ (sucrose-polyester based coating) on the brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua), the changes in the cell-membrane permeability and cell-wall constituents, such as total pectin (TP), Na₂CO₃-soluble pectin (NSP), CDTA-soluble pectin (CSP), water-soluble pectin (WSP), hemicellulose and cellulose were periodically measured, for up to 60 days of cold storage (4 °C) after harvesting. The activities of peroxidase (POD), pectinesterase (PE), polygalacturonase (PG), and cellulose were also assayed. The data suggested that high POD activity and low activity of cell-wall-degrading enzymes, such as PE, PG, and cellulase in the coated pears were associated with a high integrity of the cell membrane and few changes in the cell-wall constituents, which contributed to high levels of brittleness and firmness in the pears during storage; further, the shellac coating provided a better effect than Semperfresh coating.