Frozen shrimp is a popular seafood product that has become the first choice for consumers due to its relatively low price, delicious taste, and stable quality. However, due to some non-standard behaviors in the production and transportation processes, it may also cause quality and safety issues with shrimp products. Therefore, the frozen shrimp testing project is a very important task. This article will provide a detailed introduction to the testing items and implementation standards for frozen shrimp to protect the rights and interests of consumers.
1、 Frozen shrimp testing project
1. Appearance inspection
Appearance inspection mainly focuses on the color, shape, texture, size, and other aspects of frozen shrimp. Frozen shrimp should have a neat appearance, normal color, and no signs of decay, deformation, or softening. The shrimp body should remain intact without any cracking or peeling.
2. Olfactory detection
Olfactory testing is used to detect the presence of odors in frozen shrimp. Odor refers to the abnormal taste in seafood products, usually caused by the normal metabolic products of microorganisms such as bacteria and molds. If there is an odor, it indicates that there may be a poor storage or processing environment.
3. Chemical testing
Chemical testing can detect nutrients, harmful substances, etc. in frozen shrimp. The commonly used chemical detection methods include high-performance liquid chromatography, gas chromatography, atomic absorption spectroscopy, mass spectrometry, etc. Among them, the detection of harmful substances such as chloride, formaldehyde, and lead is quite common.
4. Microbial testing
Microbial testing is the process of detecting the presence of bacteria, fungi, and other microorganisms in frozen shrimp. The commonly used microbial detection methods include biological methods and molecular biology methods. Among them, the detection of harmful microorganisms such as Escherichia coli and Salmonella to the human body is particularly important.
2、 Execution standard for frozen shrimp testing
1. GB 27549-2011 Production Quality and Safety Specification for Frozen Aquatic Products
GB 27549-2011 Production Quality and Safety Specification for Frozen Aquatic Products is a standard developed for the production quality and safety requirements of frozen shrimp manufacturing enterprises. This standard specifies the requirements, labeling, packaging, and other aspects of frozen shrimp production, aiming to ensure the quality and safety of frozen shrimp products.
2. GB 18263-2016 Determination of Quality Indicators in Frozen Foods
GB 18263-2016 Determination of Quality Indicators in Frozen Food is a standard developed for the production quality and safety requirements of frozen food production enterprises. This standard specifies the detection methods and indicator limits for nutrients, microorganisms, heavy metals, and other aspects in frozen shrimp.
3. Q/JWBT 001-2019 Shrimp Frozen Products
Q/JWBT 001-2019 Shrimp jelly products are standards for shrimp jelly processing and sales enterprises. This standard specifies the names, markings, requirements, testing methods, and procedures for frozen shrimp products to protect the rights and interests of consumers.
The above standards are commonly used in the testing and production practice of frozen shrimp. After their formulation and implementation, they effectively ensure the quality and safety of frozen shrimp products. At the same time, these standards also regulate the production and sales behavior of enterprises, improving their reputation and market position.
3、 Conclusion
Frozen shrimp is a popular seafood product among consumers, but quality and safety issues still need to be taken into account during production and transportation. The frozen shrimp testing project is an important means to protect consumer rights, and the formulation and implementation of standards also further regulate the behavior of enterprises. I hope to pay more attention to the quality and safety of frozen shrimp in both production and consumption processes in the future, and provide consumers with better products.
