核心提示:加拿大拟批准一种羧肽酶用于部分乳品与肉品-水产品,曲霉,加拿大,酸性,卫生部,马斯,消毒液,奶酪,食品,贮藏,肽酶,冷藏,乳品,用于,货架,肉类,调味品,研究,电解水,原文,延长 食品伙伴网讯 据加拿大卫生部消息,3月4日加拿大卫生部发布通报,拟批准黑曲霉PEG-1产羧肽酶作为食品酶制剂用于含乳调味品、马斯卡彭奶酪以及某些标准化的奶酪和肉类等食品中,征求意见稿截止日期为2015年5月17日。
部分原文报道如下:
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of the food enzyme carboxypeptidase obtained from Aspergillus niger PEG-1 in dairy-based flavouring preparations, mascarpone, and certain standardized cheeses and meats.
As no safety concerns were raised through this assessment, it is 消毒液水产品贮藏保鲜目前,水产品主要以冰藏方式进行贮藏与销售,此法附加成本高,而普通的低温冷冻又存在肉质硬化、新鲜度不佳等缺点,极大程度上限制了水产品的流通运输。捕捞后的鲜活水产品可以采用酸性电解水浸泡杀菌,然后再用酸性电解水冰块冷藏,以尽可能延长水产品的货架期。当前保鲜试验研究中,多以鱼类为研究对象,已有研究表明经酸性电解水处理过的带鱼,细菌总数明显降低,冷藏货架期较对照组延长了2-3d[36]。最近周然[37]等对微酸性电解水用于河豚鱼的保鲜试验进行了研究洗手除菌液 www.wdsol.com>the intention of Health Canada to enable this food additive, as described in the information document. The purpose of this communication is to publically announce the Department's intention in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.
原文链接:http://www.hc-sc.gc.ca/fn-an/consult/nop-adm-0012/index-eng.php
卫生食品PE肉品酶制剂黑曲霉加拿大乳品肉类奶酪调味品标准