青蟹（肉）蛋白质质量安全检测数据

本数据主要用于监测三门青蟹（肉）蛋白质指标的变化情况，用于监管部门加强对三门青蟹养殖经营过程的监管。1.样品来源：本项目抽检的青蟹全部来源于三门县流通环节市场主体经营的青蟹，检测部位是肉。 2.数据检测：青蟹样品经处理并取出蟹肉，用锡箔包裹后置在900 ℃-1200 ℃高温下燃烧,燃烧过程中产生混合气体,其中的碳、硫等干扰气体和盐类被吸收管吸收,氮氧化物被全部还原成氮气,形成的氮气气流通过热导检测器(TCD)进行检测。 3.数据判定：蛋白质含量的计算，X=C*F。试样蛋白质含量，单位为克每百克(g/100g); C—试样中氮的含量,单位为克每百克(g/100g); F—氮换算为蛋白质的系数。计算结果保留三位有效数字。食品中蛋白质含量每100克大于或等于12克的为高蛋白质。 4.数据应用：通过抽检数据分析研判，对通过抽检结果加强该区域水质、土壤的检测以及养殖过程的监管，提升三门青蟹质量水平。This dataset is primarily used to monitor changes in protein content indicators of Sanmen blue crab meat, enabling regulatory authorities to strengthen supervision over the breeding and commercial operation of Sanmen blue crabs. 1. Sample Source: All blue crab samples collected through random inspection in this project are sourced from crabs sold by market entities in the circulation sector of Sanmen County, with the tested part being the crab meat. 2. Data Detection: After processing the blue crab samples and extracting the crab meat, wrap the meat with tin foil, then burn it at a temperature range of 900 ℃ to 1200 ℃. During the combustion process, mixed gases are generated. Interfering gases such as carbon and sulfur, as well as salts, are absorbed by absorption tubes. All nitrogen oxides are fully reduced to nitrogen, and the resulting nitrogen gas stream is detected using a thermal conductivity detector (TCD). 3. Data Determination: The protein content is calculated as X = C * F. X represents the protein content of the test sample, with the unit of grams per 100 grams (g/100g); C represents the nitrogen content of the test sample, with the unit of grams per 100 grams (g/100g); F is the conversion factor from nitrogen to protein. The calculation result shall be retained to three significant figures. Food with a protein content of 12 grams or more per 100 grams is categorized as high-protein food. 4. Data Application: Based on the analysis and evaluation of the random inspection data, the detection of water quality and soil in this region and the supervision of the breeding process will be strengthened in accordance with the random inspection results, so as to improve the quality level of Sanmen blue crabs.

搜集汇总

数据集介绍

特点

该数据集记录了青蟹（肉）蛋白质质量安全检测的102条数据，主要用于监测三门青蟹蛋白质指标的变化，帮助监管部门加强对青蟹养殖过程的监管。数据通过高温燃烧和热导检测器检测蛋白质含量，并已存证于浙江省知识产权区块链公共存证平台。