T/LJYW 001-2022 Active Group standards

T/LJYW 001-2022 Lianjiang fish ball

Publish Date: 2022-05-01 Implement Date: 2022-05-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/LJYW 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Fish and aquatic products

Publish Date: 2022-05-01

Implement Date: 2022-05-01

Scope

Main technical contents: **Project Indicator** **Testing Methods** **Superior Grade** **Ordinary Grade** Water loss rate (a/g per 100g) ≤ 3.0 In accordance with the provisions of SC/T 3701-2003, Section 4.3 Water content (g/100g) ≤ 75 Frozen fish balls shall be thawed in accordance with the provisions of SC/T 3701-2003, Section 4.3.2, and then tested in accordance with the provisions of GB 5009.3 Stuffing content (g/100g) ≥ 12 In accordance with the provisions of SB/T 10423-2017, Section 8.2.3 Protein (g/100g) ≥ 1197 In accordance with the provisions of GB 5009.5 Starch (g/100g) ≤ 91 In accordance with the provisions of GB 115 GB 5009.9 Volatile basic nitrogen (mg/100g) ≤ 15 In accordance with the provisions of GB 5009.228 Peroxide value (b, based on fat) ≤ 0.25 In accordance with the provisions of GB 5009.227 **Note**: - The water loss rate only applies to quick-frozen fish balls. - The peroxide value only applies to stuffed fish balls.