C ODE X G E NE R AL ST ANDAR
D FOR QUI C K FR OZ
E N FI SH FI L L E T S
CODEX STAN190-1995
1. SCOPE
This standard applies to quick frozen fillets of fish as defined below and offered for direct consumption without further processing. It does not apply to products indicated as intended for further processing or for other industrial purpos.
2. DE SC R I PT I ON
2.1 P RODUCT D EFINITION
Quick frozen fillets are slices of fish of irregular size and shape which are removed from the carcass of the same species of fish suitable for human consumption by cuts made parallel to the backbone and
望梅止渴什么意思ctions of such fillets cut so as to facilitate packing, and procesd in accordance with the process definitions given in Section 2.2.
2.2 P ROCESS D EFINITION
The product after any suitable preparation shall be subjected to a freezing process and shall comply with the conditions laid down hereafter. The freezing process shall be carried out in appropriate equipment in such a way that the range of temperature of maximum crystallization is pasd quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -18ºC (0ºF) or colder at the thermal centre after thermal stabilization. The product shall be kept deep frozen so as to maintain the quality during transportation, storage and distribution.
The products shall be procesd and packaged so as to minimize dehydration and oxidation.
The recognized practice of repacking quick frozen products under controlled conditions which will maintain the quality of the product, followed by the reapplication of the quick freezing process as defined, is permitted.
2.3 P RESENTATION
2.3.1 Any prentation of the product shall be permitted provided that it:
(a) meets all requirements of this standard, and
(b) is adequately described on the label to avoid confusing or misleading the consumer.
2.3.2 Fillets may be prented as boneless, provided that boning has been completed including the removal of pin-bones.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
手有余香3.1 F ISH
Quick frozen fish fillets shall be prepared from sound fish which are of a quality fit to be sold fresh for human consumption.
3.2G LAZING
If glazed, the water ud for glazing or preparing glazing solutions shall be of potable quality or shall be clean a-water. Potable water is fresh-water fit for human consumption. Standards of potability s
hall not be less than tho contained in the latest edition of the WHO "International Guidelines for Drinking Water Quality". Clean a-water is a-water which meets the same microbiological standards as potable water and is free from objectionable substances.
3.3 O THER I NGREDIENTS
All other ingredients ud shall be of food grade quality and conform to all applicable Codex standards.
3.4 D ECOMPOSITION
The products shall not contain more than 10 mg/100 g of histamine bad on the average of the sample unit tested. This shall apply only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae families.
3.5 F INAL P RODUCT
Products shall meet the requirements of this standard when lots examined in accordance with Section 9 comply with the provisions t out in Section 8. Products shall be examined by the methods given in Section 7.
4. FOOD ADDITIVES
Additive Maximum level in
the final product
Moisture/Water Retention Agents
339(i) Monosodium orthophosphate 340(i) Monopotassium orthophosphate 450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate 451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate 452(i) Sodium polyphosphate
452(iv) Calcium, polyphosphates 10 g/kg expresd as P2O5, singly or in combination (includes natural phosphate)
401 Sodium alginate GMP法拉利是哪个国家的
Antioxidants
301 Sodium ascorbate GMP
303 Potassium ascorbate GMP
5. HYGIENE AND HANDLING
5.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate ctions of the Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Practice for Fish and Fishery Products, the Code of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8-1976) and other relevant Codex Codes of Hygienic Practice and Codes of Practice.
5.2 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
5.3The final product shall be free from any foreign material that pos a threat to human health.
5.4When tested by appropriate methods of sampling and examination prescribed by the Codex Alimentarius Commission , the product:
(i) shall be free from microorganisms or substances originating from microorganisms in
amounts which may prent a hazard to health in accordance with standards established by
the Codex Alimentarius Commission;
(ii) shall not contain histamine that exceeds 20 mg/100 g. This applies only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae families;
(iii) shall not contain any other substance in amounts which may prent a hazard to health in accordance with standards established by the Codex Alimentarius Commission.
6.
In addition to the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), the following specific provisions apply:
LABELLING
6.1 N AME OF THE F OOD
6.1.1 The name of the product as declared on the label shall be "... fillets" or "" according to the law, custom or practice in the country in which the product is to be distributed.
6.1.2 There shall appear on the label reference to the form of prentation in clo proximity to the name of the food in such additional words or phras that will avoid misleading or confusing the consumer.
6.1.3 The term "quick frozen", shall also appear on the label, except that the term "frozen" may be applied in countries where this term is customarily ud for describing the product procesd in accordance with subction 2.2 of this standard.
6.1.4 The label shall state that the product should be maintained under conditions that will maintain the quality during transportation, storage and distribution.
6.1.5 If the product has been glazed with a-water, a statement to this effect shall be made.
6.2 N ET C ONTENTS (G LAZED P RODUCTS)
Where the food has been glazed the declaration of net contents of the food shall be exclusive of the glaze.
6.3 S TORAGE I NSTRUCTIONS
The label shall include terms to indicate that the product shall be stored at a temperature of -18º C or colder.
6.4 L ABELLING OF N ON-RETAIL C ONTAINERS
经期可以吃什么Information on the above provisions shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer as well as storage instructions, shall appear on the container.
However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark provided that such a mark is clearly identifiable with the accompanying documents.
7. SAMPLING, EXAMINATION AND ANALYSES
7.1 S AMPLING
(i) Sampling of lots for examination of the product shall be in accordance with an appropiate
sampling plan with an AQL of 6.5. A sample unit is the primary container or for
individually quick frozen products is at least a 1 kg portion of the sample unit.
(ii) Sampling of lots for examination of net weight shall be carried out in accordance with an appropriate sampling plan meeting the criteria established by the Codex Alimentarius
Commission.
7.2 S ENSORY AND P HYSICAL E XAMINATION
Samples taken for nsory and physical examination shall be assd by persons trained in such examination and in accordance with procedures elaborated in Sections 7.3 through 7.6, Annex A and the Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories (CAC/GL 31 - 1999)
7.3 D ETERMINATION OF N ET W EIGHT
7.3.1 The net weight (exclusive of packaging material) of each sample unit reprenting a lot shall be determined in the frozen state.
7.3.2Determination of Net Weight of Products Covered by Glaze
As soon as the package is removed from low temperature storage, open immediately and place the contents under a gentle spray of cold water. Agitate carefully so that the product is not broken. Spray until all ice glaze that can be en or felt is removed. Remove adhering water by the u of paper towel and
weight the product in a tared pan.
7.4 P ROCEDURE FOR THE D ETECTION OF P ARASITES (T YPE 1M ETHOD) IN SKINLESS FILLETS
The entire sample unit is examined non-destructively by placing appropriate portions of the thawed sample unit on a 5 mm thick acryl sheet with 45% translucency and candled with a light source giving 1500 lux 30 cm above the sheet.
7.5 D ETERMINATION OF G ELATINOUS C ONDITION
According to the AOAC Methods - "Moisture in Meat and Meat Products, Preparation of Sample Procedure"; 983.18 and "Moisture in Meat" (Method A); 950.46.
7.6 C OOKING M ETHODS消防整改报告
The following procedures are bad on heating the product to an internal temperature of 65 - 70ºC. The product must not be overcooked. Cooking times vary according to the size of the product and the temperatures ud. The exact times and conditions of cooking for the products should be determined by prior experimentation.
Baking Procedure: Wrap the product in aluminum foil and place it evenly on a flat cookie sheet or shallow flat pan.
Steaming Procedure: Wrap the product in aluminum foil and place it on a wire rack suspended over boiling water in a covered container.
Boil-in-Bag Procedure: Place the product in a boilable film-type pouch and al. Immer the pouch in boiling water and cook.
Microwave Procedure: Enclo the product in a container suitable for microwave cooking. If plastic bags are ud, check to ensure that no odour is imparted from the plastic bags. Cook according to equipment instructions.
7.7 D ETERMINATION OF H ISTAMINE
地崩山摧壮士死
AOAC 977.13.
8. DEFINITION OF DEFECTIVES
A sample unit shall be considered as defective when it exhibits any of the properties defined below:
8.1 D EHYDRATION
Greater than 10% of the surface area of the sample unit or for pack sizes described below, exhibits excessive loss of moisture clearly shown as white or yellow abnormality on the surface, which masks the colour of the flesh and penetrates below the surface, and cannot be easily removed by scraping with a knife or other sharp instrument without unduly affecting the appearance of the product.南瓜灯英文
Pack Size
Defect Area
a) ≤200 g units
b) 201 - 500 g units ≥ 50 cm 2
定位市场
c) 501 - 5000 g units ≥ 150 cm 2
8.2 F OREIGN M ATTER
The prence in the sample unit of any matter, which has not been derived from fish, does not po a threat to human health, and is readily recognized without magnification or is prent at a level determined by any method including magnification that indicates non-compliance with good manufacturing and sanitation practices.
8.3
P ARASITES
The prence of two or more parasites per kg of the sample unit detected by the method described in 7.4 with a capsular diameter greater than 3 mm or a parasite not encapsulated and greater than 10 mm in length. 8.4
B ONES (I N PACKS DESIGNATED BONELESS ) More than one bone per kg of product greater or equal to 10 mm in length, or greater or equal to 1 mm in diameter; a bone less than or equal to 5 mm in length, is not considered a defect if its diameter is not more than 2 mm. The foot of a bone (where
it has been attached to the vertebra) shall be disregarded if its width is less than or equal to 2 mm, or if it can easily be stripped off with a fingernail. 8.5
O DOUR AND F LAVOUR
A sample unit affected by persistent and distinct objectionable odours or flavours characteristic of decomposition, rancidity or feed. 8.6
F LESH ABNORMALITIES A sample unit affected by excessive gelatinous condition of the flesh together with greater than 86% moisture found in any individual fillet or a sample unit with pasty texture resulting from parasitic infestation affecting more than 5% of the sample unit by weight. 9. LOT ACCEPTANCE
A lot will be considered as meeting the requirements of this standard when: (i) the total number of "defectives" as classified according to Section 8 does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5;
(ii) the average net contents of all containers examined is not less than the declared weight, provided there is no unreasonable shortage in any containers;
(iii)
the Food Additives, Hygiene and Handling and the Labelling requirements of Sections 4, 5 and 6 are met.
骨乮包括指定的去骨乯
每千克产超过1个大骨或者长度超过10mm 或者大于或等于1mm 的直径骨小于或等于5毫米丆长度不被认为是有缺陷，直径不大于2mm•C 如果其宽度小于或等于2mm 骨
乮如已附着到椎骨乯的脚不应计
