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HACCP(Hazard Analysis and Critical Control Point)即危害分析与关键控制点,HACCP体系着眼于食品在加工和储藏过程中,在生物、化学和物理危害的影响下受到的偶然的污染。这种污染可能来自食品本身或加工过程,根据食品和加工的特点进行危害分析,并通过预防和控制措施将危害降低或消除到可接收水平。这一体系是一种能显著提高水产品安全性的有效管理体系,能为产品在加工贮藏过程中安全卫生及货架期的有效延长提供保障。 相似文献
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近年来欧美对转基因动植物产品的上市和安全性争执愈演愈烈,通过五年的努力,欧盟议会已完成了对两部欧盟委员会起草的管制转基因产品的提案所作的法律解释。新法案将有效地把所有动植物转基因产品及衍生成分产品(包括所有动植物原生产品及禽、畜、水生物的肉、蛋、奶、饲料、辅料及添加剂等衍生物)从《新食品法》的管辖范围内分解出来形成单列条款。新法案由两个提案组成: 相似文献
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近年来复合微生态制剂在水产养殖中得到了广泛应用,许多致力于提高水产养殖水平的研究人员也研究出了多种用途的复合微生态制剂种群,在实际生产过程中发挥了重要作用,特别是其能有效地改善养殖环境,减少养殖动物疾病的发生,降低了药物的使用量,从而使水产养殖动物的食品安全性进一步的提高。我们一直致力于水产健康养殖事业,并多次成功推出性能优异的复合微生态制剂产品,不断使其功能更加全面,特点更加突出,在不断实践的基础之上, 相似文献
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随着人们生活水平的提高,人们对食品的健康及安全性要求越来越高。最近的“三聚氰胺”事件,尤其加重了大家对食品安全的强烈关注。作为提供我国食品蛋白质主要来源的水产品,更是应当在营养性及安全性方面提供可靠的保证。 相似文献
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浅谈饲料安全性与动物源食品安全 总被引:1,自引:0,他引:1
随着科学进步和人类物质生活的不断提高,食品的安全卫生要求越来越严,人们普遍对食品的安全卫生问题极为关注。一个时期以来,无污染、无残留和无公害的安全绿色食品已成为人们一种新的消费时尚,更多的人日益关注食物链前端,已将食品安全卫生由餐桌转向食品原料来源地(养殖、种植、天然等)。由农牧渔业的发展可知,我国的畜禽水产市场也正在从只重视畜禽水产品的数量向关切其卫生品质尤其是安全性转变,畜禽水产品的安全性将是我国动物源食品能否参与国际竞争、打入国际市场的一个最关键因素。饲料安全性是指饲料中不应含有对饲养动物… 相似文献
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H. C. A. Kato M. R. S. Peixoto Joele C. L. Sousa S. C. A. Ribeiro 《Journal Of Aquatic Food Product Technology》2017,26(10):1144-1156
This study aimed to elaborate a convenience food – sous vide – and establish its shelf life by monitoring physicochemical, microbiological, and sensorial characteristics. Sous vide fillets were prepared from tambaqui (Colossoma macropomum) with two types of sauces: soy sauce (SS) and basil sauce (BS), at a pasteurization temperature of 65°C for 12.5 min, a binomial established according to a 22 central composite rotational design. The packed samples were kept under refrigeration in the range of 1 ± 1°C, and then they underwent analyses at 7, 14, 21, 28, 35, 42, 49, and 56 days of storage. The results of the microbiological analyses indicated that microorganisms remained below acceptable limits either in the raw material or in the sous vide over the storage period. The characteristics that sous vide SS and BS showed on the 42nd and 49th days of shelf life, respectively, indicate that these products, when appropriate processing and storage are used, can preserve their fresh quality. 相似文献
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世界水产品贸易竞争力与产业内贸易分析 总被引:1,自引:0,他引:1
在对世界水产品贸易及中国在世界水产品贸易中的地位进行分析的同时运用比较优势系数和产业内贸易指标,对世界主要水产品出口国的水产品竞争力和产业内贸易分别进行了测算和分析。本文的结论是:世界和中国的水产品出口贸易规模均在不断扩大,中国各类水产品及水产品加工的国际比较优势也在不断提升,而且欧美发达国家普遍存在水产品的产业内贸易为中国水产品出口提供了机遇。 相似文献
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Beatriz Reguera 《Aquaculture (Amsterdam, Netherlands)》1984,40(2):103-108
High levels of ciliates in mass cultures of the rotifer Brachionus plicatilis result in considerably reduced yield. This is caused by the activity of the ciliates which bring about aggregation of food algae and hence reduce their availability to the rotifers. Extracellular products of the ciliates do not seem to be involved. Ciliates thrive in Dunaliella tertiolecta cultures, both living and pasteurized, and with or without antibiotics.The ciliates compete with the rotifers, and their presence can become undesirable. some practical solutions to control or eradicate ciliates from rotifer cultures are suggested. 相似文献
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C. O. Mohan C. N. Ravishankar T. K. Srinivasa Gopal 《Journal Of Aquatic Food Product Technology》2017,26(10):1280-1292
A comparative study was undertaken to assess the effect of sous vide (SV) processing, vacuum, and ordinary air packaging on the quality and shelf life of condiment-incorporated Indian white shrimp (Fenneropenaeus indicus) during chilled storage. The pasteurization value (PV) for SV-processed shrimp was 4.02 min at 90ºC. The initial K value of shrimp (2.17%) increased to 5.26% with SV processing and further increased to a value of 46.9% on the day of sensory rejection, compared with 64.3% and 62.7% for vacuum and air-packed samples, respectively. A nearly 3 log reduction in total mesophilic count was observed for SV-processed shrimp. Formation of volatile bases, indole, and lipid oxidation was significantly (p < 0.05) inhibited in SV-processed shrimp compared to others. SV processing extended the shelf life of condiment-incorporated shrimp up to 28 days, compared to only 15 and 8 days for vacuum and air-packed samples, respectively. 相似文献
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Trude Berg Andersen Kristin Lien Ragnar Tveterås Sigbjørn Tveterås 《Aquaculture Economics & Management (Blackwell Science)》2013,17(3):191-212
A food consumption revolution is taking place in Russia. After decades of severe constraints on food consumption options under the communist regime Russian consumers are now adopting new food products—including seafood products – at a high pace. Since Russian consumers have previously had very limited seafood consumption choices, the market can be seen as an interesting laboratory for investigating consumer responses to products that have previously not been available. Among imported seafood products are both wild and farmed species. Furthermore, Russian imports include both traditional species such as herring, and ‘new’ species such as pangasius. We analyze market integration among seafood products using Russian monthly import prices from 2002 to 2007 on several products, such as herring, salmonids and pangasius. We find that pangasius compete in the white fish segment, and is a price leader. In the salmonids market, farmed salmon trout appears to be the price leader, both in the fresh and frozen market segment. 相似文献
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为实现甲壳类水产品主要过敏原的快速检测,实验使用凡纳滨对虾原肌球蛋白(TM)作为检测靶标,构建了胶体金免疫层析检测方法。使用天然TM分别免疫SD大鼠和新西兰大白兔制备多克隆抗体,以40 nm胶体金标记的鼠多抗作为检测抗体,以兔多抗为捕获抗体,基于双抗体夹心原理组装免疫层析试纸条,并应用于市售食物样品的检测。结果显示,组建的免疫层析试纸条可在5 min之内显示结果,视觉检出限为10 ng/mL,对虾、蟹、克氏原螯虾及美洲螯龙虾等甲壳类水产品的特异性高,但与蛤蜊、扇贝存在微弱的交叉反应;在不含甲壳类水产品的市售食品中的加标回收率为81%~126%,准确性良好;试纸条的批内、批间变异系数低于15%,市售实际食物样品的检测结果与食物过敏原标签一致。研究表明,该方法具有高灵敏度与检测特异性,可在多种基质与商业化食品中实现甲壳类过敏原的有效检测,具有较强的实际应用价值。 相似文献
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Alex Augusto Gonçalves 《Journal Of Aquatic Food Product Technology》2013,22(2):210-229
ABSTRACTIn recent years, increasing attention has been focused on food safety, and in particular on the intervention methods to reduce and/or eliminate human pathogens from fresh products. Many research and industrial trials are underway to validate the use of ozone in the food industry as an alternative treatment to improve food safety. Notably, when ozone is applied to food surfaces, it leaves no residues since it decomposes quickly. Chemical and physical properties of ozone, its generation, and the antimicrobial power of ozone were explained as well as many advantages of ozone uses in the seafood industry. 相似文献
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本文通过养鳟发展的历史进程,指出了饲料在虹鳟养殖发展中的作用。并根据当前中国养鳟状况阐述了中国养鳟饲料的现状以及存在的问题,并展望了饲料工业的发展前景。 相似文献
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低场核磁共振技术(LF-NMR)具有检测迅速、样品需要量少、对样品无损伤等特点,在食品中水分、蛋白质、脂肪测定,以及肉类的保水性、质构特性和食品品质检测方面得到了广泛应用,在水产品品质分析中也有很好的应用前景。LF-NMR技术可以检测水产品中的水分含量、水分活度、三种不同水分状态分布等,有利于水产品保鲜贮藏及水产品蛋白质凝胶特性等方面的研究。本文主要介绍了LF-NMR技术的基本原理,系统归纳了该技术在水产品中水分、蛋白质、脂肪组成分析及蛋白质乳化和凝胶特性及品质保藏中的应用,总结了其在水产品无损检测及相关特性中的应用,分析了其在水产品品质分析中的应用前景。 相似文献