T/TFHT C022-2020 Carp Product Standard

Scope

Scope: This standard applies to fresh carp This standard specifies the product requirements, inspection rules, result determination, and packaging, transportation, and storage requirements for fresh carp (Cyprinius carpio). This standard is applicable to the evaluation of carp specifications and product quality; Main technical content: Technical requirements T/TFHT C022—2020 24.1 Sensory Indicators See Table 2 for sensory indicator requirements. Table 2 Sensory Indicator Requirements Item First-Grade Product Second-Grade Product Fresh (live fish) Sensitive to water flow stimulation with strong body movement. Less sensitive to water flow stimulation with weak body movement. With inherent color and luster on the fish body, intact scales that are not easily shed, symmetrical body shape, and no deformities. With slightly poorer luster on the fish body, scales that are easily shed. Red or purplish red gills with clear gill filaments, no odor, no mucus, or a small amount of transparent mucus. Red or dark red gills with darkened mucus that is still transparent. Slightly sticky gill filaments without odor or putrefaction. Bright and full eyeballs, slightly protruding, with transparent corneas. Flat corneas with slightly cloudy corneas. Firm and elastic muscles. Slightly loose and less elastic muscles. Tight anus without protruding (except during the spawning period for female fish). Soft and slightly protruding internal organs (fresh fish). No imprinted bile phenomenon. Allow minor imprinted bile. 4.2 Chemical Indicators See Table 3 for chemical indicator requirements. Table 3 Chemical Indicator Requirements Item Limit Volatile phenols, mg/kg ≤ 0.24 3. Safety and Hygiene Indicators Safety and hygiene indicators shall comply with Table 4. Table 4 Safety and Hygiene Indicators Item Limit Lead, mg/kg ≤ 0.2 Formaldehyde, mg/kg ≤ 0.1 Chlorpyrifos, mg/kg Not detected Deltamethrin, mg/kg Not detect

Development Information

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