T/ZLJ 011-2023 Active Group standards

T/ZLJ 011-2023 Grilled fish slices

Publish Date: 2023-12-06 Implement Date: 2023-12-13 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/ZLJ 011-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Fish and aquatic products

Publish Date: 2023-12-06

Implement Date: 2023-12-13

Scope

Scope: This document specifies the terms and definitions, requirements, test methods, inspection rules, and marking, packaging, transportation, and storage for aromatic grilled fish fillets. This document applies to aromatic grilled fish fillet products made from freshwater white pomfret as the main raw material, which undergo processing steps such as defrosting, salt brining, drying, roasting, seasoning, packaging, and sterilization. Other freshwater fish products can be referenced for implementation. Main technical content: This standard sets forth the sensory requirements, physicochemical indicators, microbiological standards, additives, and net content control requirements for aromatic grilled fish fillet products. The overall standards are based on relevant national standards, the company's actual production data, and type test reports, and higher requirements are proposed on this basis. (1) Currently, there are no national standard requirements for water content in this product. Therefore, based on consumer satisfaction with the product's texture, a water content ≤35% is set. (2) Currently, there are no national standard requirements for salt content in this product. Due to the perishable nature of aquatic products and the risk of fish self-dissolution and microbial growth during prolonged processing, increasing salt content helps maintain fish quality. However, high salt content may adversely affect human health, and consumers have already formed the concept of low-sodium healthy food. Although this product is a canned food, the production process involves long-term immersion, and too low salt content may lead to product spoilage and the production of harmful substances. Based on the company's years of product experience, a salt content ≤5% meets product quality requirements, so the product's salt content is set at 5%. (3) Solid matter content is an important indicator for canned foods. Based on the product's current indicators, a requirement of ≥8