QB/T 1375-2015Canned fish (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T

1.1-2009.

This standard replaces QB/T 1375-1991 "Canned tried fish", QB/T 1376-1991

"Canned long-tailed anchovies fried", QB/T 1377-1991 "Canned navodon fried",

QB/T 1610-1992 "Canned crisp crucian fried", QB/T 3607-1999 "Canned

Spanish mackerel in oil", and QB/T 3608-1999 "Canned mackerel in tomato

juice".

Except for the editorial changes, the main technical differences between this

standard and the replaced standards are as follows.

- INTEGRATE and REVISE the canned fish series industrial standards, and

UNIFY the standard name into "Canned fish";

- REVISE the standard scope, terms and definitions; and ADD the product

classification principles;

- INTEGRATE and REVISE the sensory requirements; CANCEL the product

defect indicators; ADD such requirements as "impurities, crystallization

and iron sulfide" to the sensory requirements; and MODIFY the product

quality grade as "excellent grade product and qualified product";

- CANCEL the requirements for the product solid content based on the can

type; and SPECIFY the lower limit;

- ADD the sodium chloride content upper limit of the product; CANCEL the

lower limit;

- MODIFY the heavy metal indicators into pollutant indicators.

This standard is compiled through the re-drafting method with reference to

Codex Alimentamm Committee (CAC) CODEX STAN 119-1995 "Canned

finfish" (English version), AND its consistency with CODEX STAN 119-1995 is

non-equivalent.

This standard was proposed by the China Light Industry Federation.

This standard shall be under the jurisdiction of the National Food and

Fermentation Standardization Center.

The drafting organizations of this standard. China Food and Fermentation

Industry Research Institute, China Canned Industry Association, Xiamen

Gulong Food Co., Ltd., Shanghai Meilin Zhengguang Co., Ltd., Taixiang Group

Technology Development Co., Ltd., Liaoning Dalian Ocean Fishery Group,

Xiamen Baolintai Seafood Co., Ltd., Guangdong Ganzhu Canned Food Co.,

Ltd., Penglai Jinglu Fisheries Co., Ltd., Dalian Zhenxin Canned Food Co., Ltd.,

Fujian Zishan Group Co., Ltd.

1 Scope

This standard specifies the terms and definitions, product classification and

code, requirements, test methods, inspection rules and marking, packaging,

transportation, and storage of canned fish.

This standard applies to the canned food using the fish as raw materials which

had been subjected to processing treatment, being smoked or not smoked,

seasoning or not seasoning, being canned (bagged), addition of oil or

seasoning (materials) or not, sealing, sterilization, and cooling.

2 Normative references

The following documents are essential to the application of this document. For

the dated documents, only the versions with the dates indicated are applicable

to this document; for the undated documents, only the latest version (including

all the amendments) are applicable to this Standard.

GB 317 White granulated sugar

GB 2712 Hygienic standard for fermented bean product

GB 2716 Hygienic standard for edible vegetable oils

GB 2717 Hygienic standard for soy sauce

GB 2733 Hygienic standard for fresh and frozen marine products of animal

origin

GB 2760 National food safety standard - Hygienic standards for uses of food

additives

GB 2762 National food safety standard - Maximum levels of contaminants in

foods

3 Terms and definitions

The following terms and definitions apply to this document.

3.1

Flake or grated fish

It refers to the fragmented fish as naturally formed in the fish processing.

3.2

Flabby

The fish is broken or scattered, without a sense of tenacity.

4 Product classification and code

5 Requirements

6 Test method

7 Inspection rules

It shall comply with the provisions of QB/T 1006, wherein the sensory

requirements, net content, solid content, sodium chloride content, and the

microbiological indicators belong to exit-factory test items.

8 Marking, packaging, transportation and storage

It shall comply with the relevant provisions of QB/T 4631.

QB/T 1375-2015

QB

LIGHT INDUSTRY STANDARD

QB 1375-2015

Replacing QB/T 1375-1991 etc.

Canned fish

(CODEX STAN 119-1995, Standard for canned finfish, NEQ)

Issued on. APRIL 30, 2015

Implemented on. OCTOBER 01, 2015

Issued by. Ministry of Industry and Information Technology of PRC

Table of Contents

Foreword... 3

1 Scope... 5

2 Normative references... 5

3 Terms and definitions... 6

4 Product classification and code... 7

5 Requirements... 7

6 Test method... 10

7 Inspection rules... 10

8 Marking, packaging, transportation and storage... 10

Foreword

This standard was drafted in accordance with the rules given in GB/T

1.1-2009.

This standard replaces QB/T 1375-1991 "Canned tried fish", QB/T 1376-1991

"Canned long-tailed anchovies fried", QB/T 1377-1991 "Canned navodon fried",

QB/T 1610-1992 "Canned crisp crucian fried", QB/T 3607-1999 "Canned

Spanish mackerel in oil", and QB/T 3608-1999 "Canned mackerel in tomato

juice".

Except for the editorial changes, the main technical differences between this

standard and the replaced standards are as follows.

- INTEGRATE and REVISE the canned fish series industrial standards, and

UNIFY the standard name into "Canned fish";

- REVISE the standard scope, terms and definitions; and ADD the product

classification principles;

- INTEGRATE and REVISE the sensory requirements; CANCEL the product

defect indicators; ADD such requirements as "impurities, crystallization

and iron sulfide" to the sensory requirements; and MODIFY the product

quality grade as "excellent grade product and qualified product";

- CANCEL the requirements for the product solid content based on the can

type; and SPECIFY the lower limit;

- ADD the sodium chloride content upper limit of the product; CANCEL the

lower limit;

- MODIFY the heavy metal indicators into pollutant indicators.

This standard is compiled through the re-drafting method with reference to

Codex Alimentamm Committee (CAC) CODEX STAN 119-1995 "Canned

finfish" (English version), AND its consistency with CODEX STAN 119-1995 is

non-equivalent.

This standard was proposed by the China Light Industry Federation.

This standard shall be under the jurisdiction of the National Food and

Fermentation Standardization Center.

The drafting organizations of this standard. China Food and Fermentation

Industry Research Institute, China Canned Industry Association, Xiamen

Gulong Food Co., Ltd., Shanghai Meilin Zhengguang Co., Ltd., Taixiang Group

Technology Development Co., Ltd., Liaoning Dalian Ocean Fishery Group,

Xiamen Baolintai Seafood Co., Ltd., Guangdong Ganzhu Canned Food Co.,

Ltd., Penglai Jinglu Fisheries Co., Ltd., Dalian Zhenxin Canned Food Co., Ltd.,

Fujian Zishan Group Co., Ltd.

1 Scope

This standard specifies the terms and definitions, product classification and

code, requirements, test methods, inspection rules and marking, packaging,

transportation, and storage of canned fish.

This standard applies to the canned food using the fish as raw materials which

had been subjected to processing treatment, being smoked or not smoked,

seasoning or not seasoning, being canned (bagged), addition of oil or

seasoning (materials) or not, sealing, sterilization, and cooling.

2 Normative references

The following documents are essential to the application of this document. For

the dated documents, only the versions with the dates indicated are applicable

to this document; for the undated documents, only the latest version (including

all the amendments) are applicable to this Standard.

GB 317 White granulated sugar

GB 2712 Hygienic standard for fermented bean product

GB 2716 Hygienic standard for edible vegetable oils

GB 2717 Hygienic standard for soy sauce

GB 2733 Hygienic standard for fresh and frozen marine products of animal

origin

GB 2760 National food safety standard - Hygienic standards for uses of food

additives

GB 2762 National food safety standard - Maximum levels of contaminants in

foods

3 Terms and definitions

The following terms and definitions apply to this document.

3.1

Flake or grated fish

It refers to the fragmented fish as naturally formed in the fish processing.

3.2

Flabby

The fish is broken or scattered, without a sense of tenacity.

4 Product classification and code

5 Requirements

6 Test method

7 Inspection rules

It shall comply with the provisions of QB/T 1006, wherein the sensory

requirements, net content, solid content, sodium chloride content, and the

microbiological indicators belong to exit-factory test items.

8 Marking, packaging, transportation and storage

It shall comply with the relevant provisions of QB/T 4631.

......