CODEX STAN 95-1981 Standard for Quick Frozen Lobsters
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F5FB325781CC4482BC9C11C99D5688D7 |
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文件大小(MB)： |
0.11 |
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页数： |
7 |
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日期： |
2015-2-4 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STANDARD FOR QUICK FROZEN LOBSTERS,CODEX STAN 95-1981,Adopted 1981. Revisions 1995, 2004. Amendments 2011, 2013, 2014.,CODEX STAN 95-1981 2,1. SCOPE,This standard applies to quick frozen raw or cooked lobsters, rock lobsters, spiny lobsters and slipper lobsters.1 Furthermore it applies to quick frozen raw or cooked squat lobsters (red and yellow).,2. DESCRIPTION,2.1. Product Definition,The product is prepared from lobsters from the genus Homarus of the family Nephropidae and from the families Palinuridae and Scyllaridae. It may also be prepared from Nephrops norvegicus provided it is presented as Norway lobster. For squat lobsters the product is prepared from species of Cervimunida johnii, Pleuroncodes monodon and Pleuroncodes planipes of the family Galatheidae.,The pack shall not contain a mixture of species.,2.2 Process Definition,The water used for cooking shall be of potable quality or clean seawater.,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 passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -18刟C 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.,Quick frozen lobsters shall be processed and packaged so as to minimize dehydration and oxidation.,2.3. Presentation,Any presentation of the product shall be permitted provided that it:,刪 meets all requirements of this standard;,刪 is adequately described on the label to avoid confusing or misleading the consumer.,The lobster may be packed by count per unit of weight or per package or within a stated weight range.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Lobsters,The product shall be prepared from sound lobsters which are of a quality fit to be sold fresh for human consumption.,3.2 Glazing,If glazed, the water used for glazing or preparing glazing solutions shall be of potable quality or shall be clean sea-water. Potable water is fresh-water fit for human consumption. Standards of potability shall not be less than those contained in the latest edition of the WHO "International Guidelines for Drinking Water Quality". Clean sea-water is sea-water which meets the same microbiological standards as potable water and is free from objectionable substances.,3.3 Other Ingredients,All other ingredients used shall be of food grade quality and conform to all applicable Codex standards.,3.4 Final Product,Products shall meet the requirements of this standard when lots examined in accordance with Section 9 comply with the provisions set out in Section 8. Products shall be examined by the methods given in Section 7.,4. FOOD ADDITIVES,Only the use of the following additives is permitted.,1 Hereafter referred to as lobster.,CODEX STAN 95-1981 3,Humectants – Moisture/Water Retention Agents,INS Number,Additive Name,Maximum Level in Product,339(i),Sodium dihydrogen phosphate,2200 mg/kg as phosphorus, singly or in combination,339(ii),Disodium hydrogen phosphate,339(iii),Trisodium phosphate,340(i),Potassium dihydrogen phosphate,340(ii),Dipotassium hydrogen phosphate,340(iii),Tripotassium phosphate,341(i),Calcium dihydrogen phosphate,341(ii),Calcium hydrogen phosphate,341(iii),Tricalcium phosphate,450(i),Disodium diphosphate,450(ii),Trisodium diphosphate,450(iii),Tetrasodium diphosphate,450(v),Tetrapotassium diphosphate,450(vii),Calcium dihydrogen diphosphate,451(i),Pentasodium triphosphate,451(ii),Pentapotassium triphosphate,452(i),Sodium polyphosphate,452(ii),Potassium polyphosphate,452(iii),Sodium calcium polyphosphate,452(iv),Calcium polyphosphate,452(v),Ammonium polyphosphate,542,Bone phosphate,Preservatives,INS Number,Additive Name,Maximum Level in Product,221,Sodium sulphite,100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product, singly or in combination, expressed as SO2,223,Sodium metabisulphite,224,Potassium metabisulphite,225,Potassium sulphite,228,Potassium bisulphite (for use in the raw product only),Antioxidants,INS Number,Additive Name,Maximum Level in Product,300,Ascorbic acid,GMP,301,Sodium ascorbate,303,Potassium ascorbate,5. HYGIENE,It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-19……
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