T/ZSSP 0029-2024
Scope: This standard specifies the terms and definitions, technical requirements, quality grading indicators, testing methods, inspection rules, marking, packaging, transportation, and storage for tender meat tilapia. This standard applies to the evaluation and grading of the quality of tender meat tilapia. Main technical content: 4. Technical requirements 4.1 Raw and auxiliary material requirements 4.1.1 Tender meat tilapia shall comply with the provisions of GB 2733, GB 31650, and GB 31650.1 4.2 Physicochemical indicators The physicochemical indicators shall comply with the requirements of Table 2. Table 2 Physicochemical indicators Heavy metals shall comply with the relevant provisions of GB 2733. Food additives shall comply with the relevant provisions of GB 2760. Pollutant indicators shall comply with the relevant provisions of GB 2762. Drug residue indicators shall comply with the relevant provisions of GB 2763 and GB 31650, and shall also meet the requirements of the "Notice on the Use of Drugs in Aquaculture". 5. Quality grading indicators The quality grading indicators for tender meat tilapia shall comply with the provisions of Table 3. Table 3 Quality grading indicators for tender meat tilapia Evaluation item Evaluation grade Superior grade First grade Second grade Sensory activity (live fish) Sensitive to water flow stimulation and vigorous body movement. Sensitive to water flow stimulation and vigorous body movement. Vigorous body movement. Morphology Normal morphology, no deformities. Normal morphology, no deformities. Normal morphology. Body surface Normal body color and luster, intact and dense scales, no lesions. Normal body color and luster. Normal body color and luster. Gills Clear gill filaments, bright red or purple, no mucus or a small amount of transparent mucus, no odor. Clear gill filaments, bright red or purple, a small amount of transparent mucus, no odor. Clear gill filaments, bright red or purpl