GB 2733-2015National food safety standard -- Fresh and frozen marine products of animal origin (English PDF)

2.1 Sensory requirements

Sensory requirements shall comply with the requirements in Table 1.

Table 1 Sensory requirements

Project requires test methods Fish should have bright color the smell of fish should have a smell, no odor STATUS organization has aquatic normal muscle tight, flexible Proper amount of sample was placed on a white dish, under natural light Concept and state police color, smell its odor

2.2 Physical and Chemical Indicators

Physical and chemical indicators should be consistent with the provisions of Table 2.

Table 2. Physical and chemical indicators

Item Index Test Method Volatile basic nitrogen a/(mg/100g) Sea fish <= Crab <= Freshwater fish <= Frozen shellfish <= GB 5009.228 Histamine a/(mg/100g) High histamine fish b <= Other marine fish <= GB/T 5009.208 does not apply to a live fish.

b high histamine fish. Refers mackerel, scad fish, horse mackerel,, bonito, tuna, Pacific saury, mackerel, Green accounted for fish, marine fish such as sardines Peel red meat.

2.3 Pollutant limit

Pollutant limits should comply with the provisions of GB 2762.

2.4 Shellfish toxin limit

Shellfish toxins in shellfish should be limited in accordance with Table 3.

Table 3 shellfish toxin limit

Item limit test method Paralytic shellfish poisoning (PSP)/(MU/g) Shellfish <= 4 GB/T 5009.213 Diarrheal shellfish poisoning (DSP)/(MU/g) Shellfish <= 0.05 GB/T 5009.212

2.5 Pesticide residues and veterinary drug residue limits

2.5.1 pesticide residues shall comply with the provisions of GB 2763.

2.5.2 veterinary drug residue limits should conform to relevant regulations and announcements.

2.6 Food Additives

The use of food additives should comply with the provisions of GB 2760.