CODEX STAN 190-1995 CODEX GENERAL STANDARD FOR QUICK FROZEN FISH FILLETS
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ID： |
742C37DD4C654A45A3A91227C7DD98D8 |
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文件大小(MB)： |
0.03 |
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页数： |
8 |
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文件格式： |
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日期： |
2001-8-4 |
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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 190 Page 1 of 8,CODEX GENERAL STANDARD FOR QUICK FROZEN FISH FILLETS,CODEX STAN 190 - 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 purposes.,2. DESCRIPTION,2.1 Product Definition,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 sections of,such fillets cut so as to facilitate packing, and processed in accordance with the process definitions given in,Section 2.2.,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 -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.,These products shall be processed 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 Presentation,2.3.1 Any presentation 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 presented as boneless, provided that boning has been completed including the removal of,pin-bones.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,CODEX STAN 190 Page 2 of 8,3.1 Fish,Quick frozen fish fillets shall be prepared from 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 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,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,301 Sodium ascorbate GMP,303 Potassium ascorbate GMP,CODEX STAN 190 Page 3 of 8,5. HYGIENE AND HANDLING,5.1 The final product shall be free from any foreign material that poses a threat to human health.,5.2 When 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 present 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 present a hazard to health in,accordance with standards established by the Codex Alimentari……
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