CODEX STAN 244-2004 STANDARD FOR SALTED ATLANTIC HERRING AND SALTED SPRAT
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ID： |
698B89F3D78140A9BC472BC0E621D7FC |
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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： |
2006-7-6 |
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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 244-2004 Page 1 of 8,STANDARD FOR SALTED ATLANTIC HERRING AND SALTED SPRAT,CODEX STAN 244-2004,1. SCOPE,The standard applies to salted Atlantic herring (Clupea harengus) and sprat (Sprattus sprattus)1. Fish products,produced by use of added natural or artificial enzymatic preparations, acids and/or artificial enzymes are not,covered by this standard.,2. DESCRIPTION,2.1 PRODUCT DEFINITION,The product is prepared from fresh or frozen fish. The fish is salted as whole fish or as headed or nobbed or,headed and gutted or gibbed or filleted (skin-on or skin-off) fish. Spices, sugar and other optional ingredients,may be added. Countries where the product are to be consumed may allow this product in an uneviscerated state,or may require evisceration , either before or after processing, since the margin of error in the control of,Clostridium botulinum is small even when good practices are followed and the consequences are severe. The,product is either intended for direct human consumption or for further processing.,2.2 PROCESS DEFINITION,The fish after any suitable preparation shall be subjected to a salting process and shall comply with the,conditions laid down hereafter. The salting process including the temperature and time should be sufficiently,controlled to prevent the development of Clostridium botulinum or fish should be eviscerated prior to brining.,2.2.1 Salting,Salting is the process of mixing fish with the appropriate amount of food grade salt, sugar spices and all optional,ingredients and/or of adding the appropriate amount of salt-solution of the appropriate concentration. Salting is,performed in watertight containers (barrels etc.).,2.2.2. Types of salted fish,2.2.2.1 Very lightly salted fish,The salt content in the fish muscle is above 1 g/100 g in water phase and below or equal to 4 g/100 g or less in,water phase.,2.2.2.2 Lightly salted fish,The salt content in the fish muscle is above 4 g/100 g in water phase and below or equal to 10 g salt/100 g in,water phase.,2.2.2.3 Medium salted fish,The salt content in the fish muscle is above 10 g salt/100 g water phase and below or equal to 20 g salt/100 g in,water phase.,1 For the purpose of the standard, fish includes herring and sprats,CODEX STAN 244-2004 Page 2 of 8,2.2.2.4 Heavily salted fish,The salt content of the fish muscle is above 20 g salt /100 g in water phase.,2.2.3 Storage temperatures,The products shall be kept frozen or refrigerated at a time/temperature combination which ensures their safety,and quality in conformity with Sections 3 and 5. Very lightly salted fish must be kept frozen after processing.,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.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 FISH,Salted Atlantic herring and salted sprats shall be prepared from sound and wholesome fish which are of a,quality fit to be sold fresh for human consumption after appropriate preparation. Fish flesh shall not be obviously,infested by parasites.,3.2 SALT AND OTHER INGREDIENTS,Salt and all other ingredients used shall be of food grade quality and conform to all applicable Codex standards.,3.3 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.,3.4 DECOMPOSITION,The products shall not contain more than 10 mg of histamine per 100 g fish flesh based on the average of the,sample unit tested,4. FOOD ADDITIVES,Only the use of the following additives is permitted.,Maximum level in the final product,Acidity regulators,300 Ascorbic acid GMP,330 Citric acid GMP,Antioxidants,200 – 203 Sorbates 200 mg/kg (expressed as sorbic acid),Preservatives,210 – 213 Benzoates 200 mg/kg (expressed as benzoic acid),5. HYGIENE AND HANDLING,5.1 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 Recommended International Code of Practice - General,Principles of Food Hygiene (CAC/RCP 1-1985, Rev.3, 1997) and other relevant Codex texts such as codes of,practice and codes of hygienic practice, as follows;,(i) the Recommended International Code of Practice for Salted Fish (CAC/RCP 26-1979);,CODEX STAN 244-2004 Page 3 of 8,(ii) the Recommended International Code of Practice for Fresh Fish (CAC/RCP 9-1976);,(iv) the Recommended International Code of Practice for Frozen Fish (CAC/RCP 16-1……
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