Study On Standard Of Three Grades Aquatic Products And Establishment Of Green Food-canned Fish

Safety aquatic products, Green aquatic products and Organic aquatic products (Three Grades aquatic products for short) is an organic whole in the quality and safety of aquatic products category. With the development of'Three Grades'authentication, Three Grades aquatic products greatly increases and the level of aquatic products quality security also improves, standard system of Three Grades aquatic products made great contribution to a series of inter-association and mutual restriction aquatic system within a certain range. This paper studies the standards and standard system of Three Grades aquatic products by comparative analysis. Reaching the research conclusion as follow: In terms of the perfect standards system, due to vigorously promoting of government, standards system of Safety aquatic products is sound, standards system of Green aquatic products is further improving and perfect to meeting certification requirement, while Organic aquatic products certification has not yet formed scale, and some specific products standards needs further investigation and make it more operability; In terms of the standard applicability, Green aquatic products has made general standard, Pay attention to application product standards and the corresponding technology standards about Safety aquatic products which are relatively independent; In terms of the standard index requirement, most Safety aquatic product standards only regulate some heavy metals, pollutants and pesticide. Compared with Green aquatic product standards, Safety aquatic product standards lack the microbial limits. Furthermore, most pesticide and veterinary drug limits only added according with national regulations and the plasticity of operation is very large. What's more, the Safety aquatic products standards that GB 18406.4-2001 and NY 5073-2006 in use existence conflict in security index aspects. Now, the principal contradiction of agricultural products quality in China is to solve basic safety problems, development of Safety aquatic products as priority, Green aquatic products as the guide and Organic aquatic products as supplement.On the base of the above research work, NY/T 1328-2007 Green food-caned fish standard has been established according to the requirements in establishing standard process and the principle of risk analysis. Sensory and microorganism index are described in details, at the same time hygiene index is emphatically analyzed and ascertained. In order to ensure feasibility of hygiene index MLs, the result is proved by Yellow Sea Fisheries Research Institute National Center for Quality and Test of Aquatic Products P.R.China, QingDao Municipal Centers For Disease Control and Prevention , QingDao Supervision & Testing Center of Product Quality.In the process of establishing Green food canned fish, the problems that histamine determination and fluorine content over standard in most freshwater canned fish are founded. Aiming at the deficiencies mentioned above further research has been studied. The GB/T 5009.45-2003 method is complicated in operation and poor repeatability. Exploration of the sample processing is discussed based on GB/T 5009145-2003, making it simple, and rapid, also assuring methods'accuracy and precision. Different storage temperature effect on histamine formation in five canned fish that crisp dingxiang, fresh- frying sardine, spiced yellow croaker, tomato juice mackerel and tuna canned fish are studied using the improved method. The results showed that histamine content increased rapidly in room temperature and under refrigeration, and quality deterioration speed is faster than histamine content increase. Histamine content increased slowly during frozen storage show that microorganism growth and enzyme activity in canned fish are partly inhibited during frozen storage, but quality deterioration also can occur.Aiming at the problem of fluorine content over standard in most freshwater canned fish, the fluorine change in canned fish processing is preliminary studied. The results showed that water loss after preheating treatment, fluoride in fish bone precipitation under high pressures and temperatures, fluorine content over standard in processing water are all the reasons for fluorine content over standard in most freshwater canned fish. Nevertheless, the concrete reason need further study. So, fluorine isn't made MLs by accepting expert suggestions.