CODEX STAN 165-1989 CODEX STANDARD FOR QUICK FROZEN BLOCKS OF FISH FILLET, MINCED FISH FLESH AND MI
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ID： |
09514EA7AD554FF588A2D988CF5040EF |
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文件大小(MB)： |
0.04 |
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页数： |
10 |
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文件格式： |
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日期： |
2004-12-24 |
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购买： |
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 STAN 165 Page 1 of 10,CODEX STANDARD FOR QUICK FROZEN BLOCKS OF FISH FILLET, MINCED FISH FLESH,AND MIXTURES OF FILLETS AND MINCED FISH FLESH,CODEX STAN 165-1989 (REV. 1 - 1995),1. SCOPE,This standard applies to quick frozen blocks of cohering fish flesh, prepared from fillets1 or minced,fish flesh or a mixture of fillets and minced fish flesh, which are intended for further processing.,2. DESCRIPTION,2.1 PRODUCT DEFINITION,Quick frozen blocks are rectangular or other uniformly shaped masses of cohering fish fillets, minced,fish or a mixture thereof, which are suitable for human consumption, comprising:,(i) a single species; or,(ii) a mixture of species with similar sensory characteristics.,2.1.1 Fillets are slices of fish of irregular size and shape which are removed from the carcass by cuts made,parallel to the back bone and pieces of such fillets, with or without the skin.,2.1.2 Minced fish flesh used in the manufacture of blocks are particles of skeletal muscle which have been,separated from and are essentially free from bones, viscera and skin.,2.2 PROCESS DEFINITION,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°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.,Industrial repacking or further processing of intermediate quick frozen material under controlled,conditions which maintain the quality of the product followed by the reapplication of the quick freezing,process is permitted.,These products 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:,2.3.1 meets all requirements of this standard, and,2.3.2 is adequately described on the label to avoid confusing or misleading the consumer.,2.3.3 Blocks may be presented as boneless, provided that boning has been completed including the removal,of pin-bones.,1 Including pieces of fillets.,CODEX STAN 165 Page 2 of 10,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 FISH,Quick frozen blocks shall be prepared from fillets or minced flesh of sound fish 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 DECOMPOSITION,The products shall not contain more than 10 mg/100 g of histamine based on the average of the,sample unit tested. This shall apply only to species of Clupeidae, Scombridae, Scombresocidae,Pomatomidae and Coryphaenedae families.,3.5 FINAL PRODUCT,Products shall meet the reguirements 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.,Additive,Moisture/Water Retention Agents,Maximum Level in the,Final Product,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(v) Calcium, polyphosphates,10 mg/kg expressed as,P2O5, singly or in,combination (includes,natural phosphate),401 Sodium alginate GMP,Antioxidants,300 Ascorbic acid,301 Sodium ascorbate,303 Potassium ascorbate,GMP,304 Ascorbyl palmitate 1 g/kg,CODEX STAN 165 Page 3 of 10,In Minced Fish Flesh Only,Acidity Regulator,330 Citric acid,331 Sodium citrate,332 Potassium citrate,GMP,Thickeners,412 Guar gum,410 Carob bean (Locust bean) gum,440 Pectins,466 Sodium carboxymethyl cellulose,415 Xanthan gum,407 Carrageenan and its Na, K, NH4 salts (including,Furcelleran),407a Processed ……
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