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来源：百度知道 编辑：UC知道 时间：2024/04/29 09:35:00
本论文主要对冻小龙虾产品的卫生标准进行研究，为其卫生标准的制定提供科学的依据。
本论文主要调查我国冻小龙虾行业的现状及产品质量状况，对小龙虾产品的加工工艺、感官指标、理化指标、农药残留、抽样检查、包装、贮存与运输等进行研究。并参考国际食品法典(CAC)标准，日本、美国、韩国、欧盟等国的水产食品卫生安全要求等，为我国小龙虾产品的卫生标准制定提供依据。通过研究最后得出以下结果：
在感官指标方面，主要从色泽、气味、组织形态、有无杂质等方面来判断产品质量得好坏。
理化指标主要控制微生物、添加剂、重金属及兽药残留。并提出以下建议：
菌落总数控制在3000cuf/g，致病菌一律不得检出；要求Hg≤0.3 mg/kg ，Pb≤0.5mg/kg，Cd≤0.1mg/kg，As≤0.5 mg/kg， 磺胺类（以总量计）≤0.3 mg/kg，
氟甲砜霉素≤1000µg/kg, 恩诺沙星及环丙沙星总量≤100µg/kg, 土霉素、氯霉素、孔雀石绿、硝基呋喃类代谢物等不得检出。
在小龙虾制品的检验规则将主要参考我国现有得水产品抽样方法和出口冻熟淡水螯虾制品检验规程。

The main thesis of frozen crayfish products on health standards, health standards for the development to provide scientific basis.
This paper survey of China's frozen crayfish industry and the status of quality of products of small lobster products processing, sensory indicators, physical and chemical indicators, pesticide residues, sampling, packing, storage and transportation, and other research. And taking into account the international Codex Alimentarius (CAC) standards, Japan, the United States, South Korea, the European Union and other countries of the aquatic food hygiene and safety requirements for China's small lobster products provide the basis for development of health standards. By studying the final results of the following:
In the sensory indicators, mainly from the color, smell, organizational forms, whether impurities to determine the areas of product quality in the good or bad.
Physical and chemical control of the main indicators of micro-o