T/QSJX 001-2019 Juxzhou fermented duck

Scope

Scope: This standard applies to Quzhou sauce ducks processed by adding white sugar, soy sauce, rice wine, edible salt, and other seasonings to fresh (frozen) ducks, followed by washing, soaking, marinating, cooking, packaging, and sterilization or non-sterilization processes. Main Technical Content: Sensory requirements shall comply with Table 1. Table 1 - Sensory Requirements Item Requirement Color The product should have a normal color. Aroma The product should have a rich aroma of sauce and a unique odor. Flavor The product should have a fresh and spicy flavor without any off-flavor or rancidity. Texture The product should have a complete, plump, and compact texture with clear meat fibers and no foreign impurities visible to the naked eye. 3.3 Physical and Chemical Indicators Table 2 - Physical and Chemical Indicators Item Standard Water content, g/100g ≤65.0 Protein, g/100g ≥15.0 Chloride, g/100g ≤3.5 Acid value, g/kg ≤3.5 Peroxide value, g/kg ≤1.0 Lead (as Pb), mg/kg ≤0.5 Cadmium (as Cd), mg/kg ≤0.1 Total arsenic (as As), mg/kg ≤0.5 Chromium (as Cr), mg/kg ≤1.0 N-Dimethylnitrosamine, μg/kg ≤3.0 Nitrite, mg/kg ≤30 Other contaminants shall comply with GB 2762. 3.4 Microbiological Indicators 3.4.1 Microbiological indicators shall comply with Table 3. Table 3 - Microbiological Indicators Sampling Plan and Limits ncmM Coliform bacteria, CFU/g 52104105 Escherichia coli, CFU/g 5210102 Pathogenic bacteria shall comply with GB 29921. a Sampling and processing of samples shall be carried out in accordance with GB 4789.1. 3.4.1 Products produced by canning processes shall comply with the requirements for commercial sterility of canned foods. It is recommended that commercial sterile products should comply with the requirements for commercial sterility. (The intention is to emphasize commercial sterility, but there are differences from canning) 3.5 Food Additives The types

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