T/ZSSP 0014-2022 Bony and crispy fish tenderloin without bones

Scope

Scope: This document specifies the terminology and definitions, technical requirements, hygiene requirements for the production and processing process, testing methods, inspection rules, and labeling, packaging, transportation, storage, and sales of boneless crispy meat fish fillets. This document applies to non-ready-to-eat, non-cooked boneless crispy meat fish fillets made from live fish by processes such as bleeding, slaughtering, scaling, segmenting, removing fish bones, chilling and washing, and quick-freezing (product center temperature ≤ -18°C). Main technical content: 4.1 Raw materials requirements: Crispy meat fish: shall comply with the provisions of GB 2733, GB/T5055, and DB4420/T1. The above raw materials shall also comply with the provisions of GB 2762, GB 2763, and GB 31650. 4.2 Sensory requirements: Shall comply with the requirements specified in Table 1. Table 1 Sensory requirements Item Requirements Color: Having the color of aquatic products. Smell: Having the smell of aquatic products, without any abnormal odor. State: Having the normal tissue state of aquatic products, with firm and elastic muscles, no fish bones. After cooking, the meat should be firm, crispy, smooth, and resilient, with easily breakable shredded meat. No visible foreign impurities. 4.3 Physicochemical indicators: Shall comply with the provisions of Table 2. Table 2 Physicochemical indicators Item Limit Volatile basic nitrogen, mg/100g ≤20 Inorganic arsenic (as As), mg/kg ≤0.1 Lead (as Pb), mg/kg ≤0.5 Cadmium (as Cd), mg/kg ≤0.1 Methylmercury (as Hg), mg/kg ≤0.5 Chromium (as Cr), mg/kg ≤2.0 N-dimethylnitrosamine, μg/kg ≤4.0 Polychlorinated biphenyls (PCBs), mg/kg ≤0.5 4.4 Microbiological indicators: Shall comply with the provisions of Table 3. Table 3 Microbiological limits Pathogenic bacteria Sampling plan and limits (if not specified, all values are expressed as /25g) n cm Salmonella 500 Stap

Development Information

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